The Insider Scoop on Specialty Coffee

Ana Valencia of The Perfect Grind blog examines specialty coffee in detail. Here are my key insights from her piece.

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