Grinding Research Report

June 2014

In 2013, the Speciality Coffee Association of Europe (SCA) published the research paper ‘European Extraction Preferences in Brewed Coffee’. Our objective was to scientifically establish European coffee taste preferences. It was the result of a dedicated programme of field-based research conducted throughout Europe in 2011. It was the first publication in a new research initiative and was both welcomed and valued by our members.

SCAE Gold Cup Grinding Research Report 1Continuing the association’s commitment to research based education, SCA partnered with the Nordic Barista Cup (NBC) in 2013 to continue this research initiative. The opportunity to work together with the NBC and sensory scientist Francisca Listov-Saabye gave SCA an excellent second step in our research journey, targeting the murky subject of flat versus conical burrs in coffee grinding.

This paper sees both the continuation of SCAE’s commitment to research based education but also the beginning of a scientific journey which will bring our members an annual deliverable of research based data to help our community drive excellence in speciality coffee, which is based on fact rather than opinion.

 

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