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Author: Dr. Steffen Schwarz Date: May 21, 2026 Executive Summary: A green coffee defect is not an object but a trace. It is the visible end of an invisible process that may begin with overripe cherries, drought stress, insect damage, poor drying, or inadequate storage. Defects have families: extrinsic (stones, sticks, husks) cause physical damage

A new electrochemical method promises to do what refractometers and taste-testers alone cannot: measure both strength and roast quality in a single sip. Dubai – Qahwa World There is a quiet frustration that haunts every coffee lover’s life. You find a bag of beans you love. Bright, complex, perfectly balanced. You brew it exactly the

Dubai – Ali Alzakary For three decades, Professor Chahan Yeretzian has been one of the most respected voices in coffee science. As Emeritus Professor of Analytical Chemistry and head of the ZHAW Coffee Excellence Centre at the Zurich University of Applied Science (ZHAW) in Switzerland, he has witnessed every major shift in how we understand,

Why the future of coffee may depend not only on what ends up in the cup, but on how the industry learns to use everything beyond it. By Dr. Steffen Schwarz  The modern coffee industry has become exceptionally skilled at valuing one thing with remarkable precision: the bean. Across the global supply chain, coffee seeds

Dubai – Qahwa World Understanding how coffee is processed at origin is essential for buyers, roasters, and importers. While traditional classifications—washed, natural, and honey—still dominate the conversation, the reality is far more nuanced. From mechanized harvesting in Brazil to cooperative-led processing in Peru, each producing country has developed its own post-harvest practices. This guide breaks

The Specialty Coffee Association (SCA) has released its 2024 Annual Report, signed by Chief Executive Officer Yannis Apostolopoulos, highlighting a transformative year marked by new quality standards, record membership growth, scientific advancements, and unprecedented global expansion in education and events — all with a strong focus on sustainability, research, and equitable value distribution across the

Dubai – Qahwa World The Specialty Coffee Association (SCA) has officially launched enrollment for its updated Q Grader program, marking the start of a new era for one of the most respected certifications in the global coffee industry. The move follows the association’s acquisition of the program earlier this year from the Coffee Quality Institute

Coffee cupping is no longer just a closed ritual reserved for industry professionals; it has become a universal language spoken by everyone who lives within the coffee world. From roasting labs in global capitals to specialty cafés across continents, the scene repeats itself: rows of identical cups, noses leaning in to inhale, spoons clinking against

Dubai, 23 August 2025 (Qahwa World) – In the world of coffee, the journey from a ripe cherry on a tropical tree to the steaming brew in your mug is a tale of art, science, and global tradition. The coffee processing stage—where the fruit is transformed into green beans ready for roasting—is the crucible where

Dubai, July 31, 2025 (Qahwa World) – In a major leap for coffee science, researchers at the University of California, Davis, have discovered that all Arabica coffee—regardless of origin or roasting method—follows the same trajectory of color change during roasting. Published in Scientific Reports, this breakthrough introduces a “universal roasted coffee color curve” that could

Sharipova Coffee, a leading name in coffee training and consulting in the UAE, has announced an exclusive Sensory Skills Module as part of its premium July training bundle. Led by renowned trainer Irina Sharipova, this immersive experience is tailored for coffee professionals seeking to deepen their understanding of sensory evaluation — a cornerstone of quality-focused

Have you ever sipped a coffee so distinct, so remarkable, that it stood apart from anything you’ve tasted before? It may have been a Cup of Excellence winner — the highest accolade a coffee can receive on the global stage. Despite being a cornerstone of the specialty coffee world for over two decades, many consumers

Actionable learning opportunities focus on the specialty coffee value chain The Specialty Coffee Association (SCA) is proud to unveil the education program at World of Coffee Geneva, taking place June 26–28, 2025, at Palexpo SA. This year’s program features more than 60 free lectures and 25 hands-on workshops, designed to empower professionals across the specialty

We are pleased to launch this educational series on QahwaWorld.com , dedicated to providing essential knowledge for every barista and coffee enthusiast. Titled “Barista Terminology,” this series offers clear and concise explanations of key concepts in the coffee industry. It will span more than 20 episodes, each covering different aspects of the coffee world. Understanding

Coffee drying is a crucial part of post-harvest processing. After harvesting, coffee cherries contain a high moisture content—typically 50–60%. This must be reduced to a safe storage level of around 10–12% to prevent mold, bacterial growth, and premature spoilage. But drying does more than just reduce water—it preserves the cellular and chemical structure of the

The Specialty Coffee Association (SCA) and the Coffee Quality Institute (CQI) have announced a historic partnership that will transform coffee education and support for professionals across the industry. As part of this strategic collaboration, the globally recognized Q Grader Program will be evolved and managed solely by the SCA starting October 1, 2025, with CQI

Have you ever tasted coffee that seemed flat, dull, or lifeless? The culprit may be a roasting defect known as “baked coffee”—a condition not of poor bean quality, but of poor heat management. In this report, Ennio Cantergiani, Owner and Managing Director of l’Académie du Café – Switzerland, unpacks the science behind this phenomenon and

International researchers have developed an advanced artificial intelligence (AI) algorithm capable of detecting and classifying defects in green coffee beans with unprecedented accuracy. This significant achievement for the global coffee industry was revealed in a study titled “Comparative Analysis of YOLO Models for Green Coffee Bean Detection and Defect Classification”, published in Scientific Reports, Volume

In an atmosphere filled with enthusiasm and ambition, Sonam Sherpa from Karanti Coffee was crowned the champion of the 2024 UAE AeroPress Championship, organized by Mokha 1450 and hosted by the Dubai Multi Commodities Centre (DMCC) Coffee Centre and Gaming Centre. The championship witnessed the participation of over 400 coffee enthusiasts, highlighting the rich and

Professionals at every stage of the coffee supply chain devote a considerable amount of time to quality control. This involves ensuring the accurate selection of coffee beans and identifying defective types. Professionals in the coffee supply chain spend countless hours focusing on quality control, ensuring the selection of the right coffee beans, choosing the correct

By: Estella Zuleta Carmona Head of Coffee and Trainer Ever wonder why regardless of how much we try to engange with consumers and share all things coffee with customers, friends and even our family somehow specialty coffee consumers doesnt seem to go in a raise? And big chains continue to expand and reach broaders audiences

Specialty coffee is a unique kind of coffee, distinct from the standard offerings you might find in the coffee and tea aisle. This isn’t your run-of-the-mill grain; it’s a product held to sky-high standards, without which it cannot bear the label of ‘specialty.’ In recent years, specialty coffee has surged in popularity, becoming a favorite

Dubai, January 16, 2024(QW)- Coffee processing is a crucial step in the journey of the coffee berry. Different methods unveil distinct flavors, take varying durations, and involve different efforts. In this article, we explore the primary processing methods: natural, washed, honey, and wet-hull. Initially, coffee processing was merely about extracting beans from cherries. Manufacturers chose

More than 80 states grow coffee trees. Coffee varieties are classified according to different parameters: the quality and type of grains, the type of fruit processing or the degree of roasting. Arabica grows on 75% of the plantations, the rest of the fields are occupied by robusta. South America remains the leader in the export

Author: Qahwa World – Dubai Date: May 17, 2026 Executive Summary The barista role has shifted from a simple drink maker to a quality controller, hospitality professional, and skilled storyteller. Automation does not reduce difficulty; it changes the nature of work, turning baristas into technical monitors and calibrators. Today’s customers are more knowledgeable than ever,

How an ancient hybridisation in East Africa, a handful of historical bottlenecks and a quiet tug-of-war between subgenomes still shape aroma, sweetness, acidity and resilience in modern coffee. BY: Dr. Steffen Schwarz, Coffee Consulate If coffee were a person, Coffea arabica would be the one with the complicated family history, the enviable charisma, and an

We’re excited to present Episode 10 of our “Barista Terminology” series on QahwaWorld.com—a trusted companion for baristas and coffee professionals aiming to refine their knowledge. In this episode, we step beyond the basics and dive into advanced concepts that define the expert level of the craft. From Q-Grader standards and cupping protocols to the science

Roasting competitions are a prestigious platform where coffee professionals showcase their skills in precision and consistency. However, even experienced competitors often make critical mistakes that can impact their final scores. As a judge of multiple Roasting Championships worldwide, I have observed several recurring missteps that competitors should avoid. 1. Skipping the Judges’ Debriefing One of