Coffee that has no more than five full defects in a 350 gram sample, is free from underdeveloped beans and exhibits distinctive attributes in its acidity, fragrance, aroma and after taste are considered specialty coffees.
It must also be free from taints, faults and other odors. Specialty coffee is produced from beans of exceptional quality that are grown only in the best of climates; such that it brings out their unique and distinctive flavors because of the soil in which they are grown.
The term “specialty coffee” was first used in 1974 and it was used to describe hot coffee of outstanding flavor that were produced in special micro climates.
gourmet coffees
With the surge of cafes, coffee houses and gourmet coffee retailers in the 1990s, it has become one of the fastest growing markets in the food service industry, which netted approximately $12.6 billion in the United States alone in 1997.
The individuals, or artisans, who are authorities on gourmet and specialty coffees tell us that this does not mean that this coffee is special purely because of its brewing method or coffee machine used, such as for espressos or cappuccinos.
It is more of a complete process involving dedication from everyone who comes in contact with the beans; including the planters, harvesters and processors. These high quality coffee beans are roasted in order to release their best flavor potential and then brewed by a set of very high standards.
coffees
There is even an organization called the Specialty Coffee Association of America (SCAA), which is a trade organization for the specialty coffee industry. They want to set standards for growing, roasting and brewing of premium coffees.
Members include retailers, producers, exporters, roasters and importers; as well as manufacturers of coffee equipment and related products. They have different expositions and seminars that they attend and constantly offer updates about what is happening in the world of specialty coffee.
Different coffee organizations around the world enter their finest coffees during the SCAA Roasters Guild, 3 day Cupping Competition for the chance to be recognized as having the world’s best flavored coffees.
coffee cup
There are 30 judges who will thoroughly evaluate the taste and aroma of each sample entered in the contest. Six attributes of each coffee including aroma, taste, fragrance, aftertaste, flavor and body will be evaluated by the judges.
The judges however, do not drink coffee mug after coffee cup full of hot coffee. They determine the winner by swirling a tablespoon size portion of coffee over the palate and then spitting it out without swallowing.