The Specialty Coffee Association (SCA) Show in Houston, Texas, from April 25–27 was a caffeinated celebration of creativity, community, and cutting-edge innovation. As self-proclaimed coffee fanatics and passionate industry leaders, we were thrilled to explore the buzzing expo halls, meet brilliant minds behind our favorite brews, and sip our way through what might have been the most flavorful show to date.
A Flavor Explosion
One of the standout trends this year was the incredible diversity in flavor profiles. Booths across the show floor showcased boundary-pushing combinations like chili coffee, smokey espresso shots, and candy-inspired infusions like banana, birthday cake, and dark chocolate. Ube—a Filipino purple yam—made an eye-catching appearance in lattes and cold brews, lending a subtle nutty sweetness and a vibrant purple hue to drinks that were as fun to look at as they were to taste. And citrus met chai in a spicy-meets-sunny mash-up that left us wondering why this combo hasn’t already taken over menus everywhere.
Toppings were the icing on the cup—literally. We saw a full-on dessert bar treatment with whipped toppings, candy crumbles, specialty salts, and seasoned rims. Think margarita meets mocha!
Giving Back Never Tasted So Good
We were moved by how many exhibitors integrated purpose into their products. One heartfelt highlight was Charlie’s Chai, a beautifully spiced blend that donates a portion of proceeds to rescuing children from human trafficking. Likewise, Miir’s personalized tumblers became one of the most in-demand items at the show. Every morning, lines formed early for the chance to snag a custom-designed tumbler for just $10—with proceeds benefitting Bean Voyage, an organization empowering women coffee farmers around the globe. We also hunted down a sleek tumbler by Created—our personal favorite—which blended utility with serious design flair.
Coffee Meets Technology
Robots as baristas? Yes, really. From robotic arms pulling espresso shots to AI-powered precision brewers, the future of coffee is here—and it’s as impressive as it is efficient. One must-see highlight was the Aiden Precision Coffee Maker, certified by the SCA and boasting a sleek, modern design that brews at the ideal temperature range of 195–205°F. We also fell in love with the OXO Rapid Brewer, a concentrated cold and hot brew device, which can make a brewed cup of either in less than 5 minutes. This brewer, which earned the title of Best New Product, claims their device makes the same tasting coffee that a 24-hour steep does in traditional cold brew methods.
And for those who just can't get enough coffee (even when they’re not sipping it), Dry Brew – The Coffee Chew was a quirky standout. This innovative chewable coffee product had us doing a double-take—and yes, it really does pack a buzz.
The Future of Coffee Education
We also learned some surprising news: the SCA is taking over the renowned Q Program, a globally recognized certification and training system created by the Coffee Quality Institute. Known for its rigorous standards and cupping protocols, the Q Program helps maintain quality across the industry and elevates professional development for coffee pros everywhere. With the SCA at the helm, we’re excited to see how this initiative will evolve and expand.
In short, this year’s SCA Show was more than just a trade event—it was a joyful, energetic reminder of why we love what we do. From bold new flavors to powerful social impact and game-changing technology, the world of specialty coffee is brewing something amazing. We left Houston inspired, full of ideas—and fully caffeinated.
- By Christine Dalrymple, VP of Ops & Janie Page, CMO