Ana Valencia of The Perfect Grind blog examines specialty coffee in detail. Here are my key insights from her piece.
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- The coffee bean grading process is called “cupping,” and specialty coffee is Arabica beans graded at 80 and above (out of 100)
- From the producers, to the Q graders (coffee appraisers), to the roasters, to the baristas; there is no single factor that influences specialty coffee, it is about ongoing excellence
- But it’s all about communicating this to the consumer, without this communication they won’t realize the quality of specialty coffee
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