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Coffee Talk
How is specialty coffee different from standard coffee?
Specialty coffee is a term coined by Erna Knutsen in 1974, refers to any coffee that receives a quality grading score of 80 percent or higher. While “premium” or “gourmet” seem like they’re synonymous with “specialty,” they simply are marketing terms with no defined standards. Specialty coffees are grown in specific and ideal microclimates, and have distinctive and unique flavor profiles, with little to no defects.
What is third wave coffee?
We’re currently in the third wave of coffee. The first wave of American coffee culture was putting pre-ground, vacuum sealed cans in every kitchen. The second wave started in the late ‘60s with the advent of the “coffee break,” the introduction of Peet’s coffee by Alfred Peet, and carried through the invention of Starbucks. The third wave of coffee focuses on coffee production from sourcing, transparency along the supply chain, nuanced flavors, and the skillset of the barista. The term “third wave” was coined by Timothy Castle in 1999. Now, third wave is synonymous with specialty coffee, and many professionals use the terms interchangeably.
What do ratings mean for coffee and who rates them?
Coffee undergoes many scoring processes by professionals who achieved their Q Grader certification from the Coffee Quality Institute (CQI). Coffee is first graded when it's green. If there are defects the coffee is determined to be “not-specialty grade”. For those specialty coffee beans that pass green grading, they are sample roasted and cupped. (Cupping is the official term for critically tasting and scoring coffees. The official cupping form is standard worldwide, and where the 100-point scoring system comes from.) A coffee’s dry fragrance, wet aroma, flavor, aftertaste, body, acidity, balance, and overall impression are taken into consideration while uniformity issues, defects and taints, will lower the overall score.
What are the best methods for brewing specialty coffees at home?
To properly bring out the unique flavors of freshly ground coffee beans, specialty coffee needs to be brewed with a little extra care. Here are a few brewing techniques for making a quality cup of coffee at home:
- Pour-over: This method involves pouring hot water over freshly ground coffee beans through a cone-shaped filter. It allows for precise control over the water flow and extracts oils and flavors resulting in a clean, pleasing cup of coffee.
- French press: This is the preferred method for many coffee drinkers all over the world. It involves steeping coarsely ground coffee in hot water and then pressing a plunger with a built-in filter screen to separate the brewed coffee from the grounds.
- Espresso: Under high pressure, hot water is forced through finely ground coffee beans. As a result, it produces a concentrated and bold shot of coffee that is often used as the base for specialty drinks such as cappuccinos and lattes.
No matter which brewing method you choose, using roasted specialty coffee beans is key to quality coffee at home.