Some Interesting Facts About Specialty Coffee
In the recent years, we have left behind the two waves of coffee and entered into the 3rd wave of coffee culture, all we know that we are served with a fancy cup of latte and we do not know the details of the work that goes in the background for a perfect coffee cup.
In the recent years, we have left behind the two waves of coffee and entered into the 3rd wave of coffee culture, all we know that we are served with a fancy cup of latte and we do not know the details of the work that goes in the background for a perfect coffee cup.
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<strong>Facts</strong> <strong>About</strong> <strong>Specialty</strong> <strong>Coffee</strong><br />
It is always an amazing experience to hold a conversation with people who are passionate<br />
about coffee beans. We get to learn new things from them.<br />
In the recent years, we have left behind the two waves of coffee and entered into the 3rd<br />
wave of coffee culture, all we know that we are served with a fancy cup of latte and we do<br />
not know the details of the work that goes in the background for a perfect coffee cup.<br />
In this article, let me make you all aware of the hard work that goes behind a perfect coffee<br />
that comes to your table. Following are some of the facts that I have gathered related to<br />
specialty coffee<br />
1. <strong>Specialty</strong> Not Because Of Fancy Machines or Imports<br />
<strong>Specialty</strong> <strong>Coffee</strong> is not called '<strong>Specialty</strong> <strong>Coffee</strong>' simply because a fancy machine is used to<br />
brew it or because it is imported. It is actually categorized as a premium quality coffee<br />
because of the standard of quality of coffee beans. The quality of coffee beans is evaluated<br />
based on the score-sheet of <strong>Specialty</strong> <strong>Coffee</strong> Association of America SCAA<br />
This scoresheet is devised considering the five things into account, i.e. the Aroma, Flavour,<br />
body, Aftertaste and balance of the coffee. The coffee beans are evaluated on these bases.<br />
<strong>Coffee</strong> beans with 80 and above points are categorized as specialty coffee.<br />
There is one more way to evaluate the coffee and that is to break the raw green coffee bean to<br />
identify if it has any defect. There are two kinds of defects in the coffee beans, i.e. primary<br />
defects and Secondary defects. If the coffee bean is identified with a primary defect it does<br />
not remain in the category of specialty coffee anymore.<br />
2. Every Country Has a Different <strong>Coffee</strong> Culture<br />
Every country has its own culture and serving the coffee. There is nothing right or wrong. It<br />
is based on the preferences of people, how they like to indulge in the coffee drink<br />
<strong>Coffee</strong> culture is not just the coffee per se. It is how people prefer to have it. It is the culture<br />
to add different ingredients to your drink like sugar, butter, milk, margarine to get the local<br />
flavor. The cup of coffee is good provided that it is made in a hygienic process with good<br />
quality coffee beans.<br />
3. Not Every Passionate <strong>Coffee</strong> Lover is a Regular Drinker<br />
People who passionately learn about coffee are not necessarily regular drinkers. They are<br />
coffee tasters who only want to taste different flavours and types of coffee. People who drink<br />
coffee are different. Most of them do not care about the type of the coffee provided that they<br />
get their regular caffeine fix. On the contrary, coffee tasters are keener to know the details
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