Table of Contents
- Definition of Specialty Coffee
- Q Graders and Criteria of Grading Coffee
- Commercial Grade Coffee
Definition of Specialty Coffee
Specialty coffee refers to a high-quality grade of coffee that is distinct overall character compared to regular commercial-grade coffee. There are several organisations and certifications that play a role in defining and marking specialty coffee. The Specialty Coffee Association (SCA) is one of the primary organisations that represents coffee professionals from all over the world and is dedicated to promoting and advancing specialty coffee.
The SCA has established a specific grading system and criteria for evaluating coffee through a process called “cupping.” Cupping is a standardised method of tasting and scoring coffee based on its aroma, flavour, acidity, body, and aftertaste. A certified coffee taster (SCAA) or a licensed Q Grader (CQI) may mark coffees through cupping and those with 80 or above out of 100 are considered to be specialty coffees.
Hold on, What’s Cupping?
Roasting for cupping differs from regular roasting as it aims to highlight the coffee’s best features for evaluation. The roast time, roast level, and use of a roast colour analyser are essential factors in achieving standardised results. Cupping should take place between 8 to 24 hours after roasting, considering the coffee’s post-roast development. Through cupping, tasters can detect the characteristics and the defects of coffee beans more efficiently. Roasters use this method to identify a sample of green bean coffees and Q Graders to grade coffee beans.
Q Graders and Criteria of Grading Coffee
Q Graders mark coffee beans through cupping using a standardised evaluation process that involves sensory analysis of five characteristics of coffee beans. Here are the factors that Q graders focus on:
- Aroma: Q Graders evaluate the fragrance and aroma of both dry coffee grounds and the brewed coffee. They assess the intensity, complexity, and quality of the coffee’s aromatic profile.
- Flavour: Q Graders use spoons to taste the coffee and evaluate the overall flavour. They look for specific taste characteristics, such as sweetness, acidity, bitterness, and other flavour notes that define the coffee’s unique profile.
- Acidity: Q Graders assess the presence and quality of acidity in the coffee. Acidity in coffee refers to the bright and lively sensation on the palate, and it can vary from mild to high.
- Body: The tactile sensation or weight of the coffee on the palate is evaluated. The body can be described as light, medium, or full, depending on the perceived mouthfeel.
- Aftertaste: Q Graders pay attention to the lingering flavour experienced after swallowing the coffee. A clean and pleasant aftertaste is desirable in specialty coffee.
These five factors are crucial in determining the coffee’s sensory attributes and overall quality. Q Graders follow a standardised cupping process to ensure consistency and accuracy in the evaluation. The scores assigned to each attribute, along with additional considerations like uniformity and defects, contribute to the coffee’s overall cupping score.
Commercial Grade Coffee
It is a term generally referred to coffee beans that score below 80 points on the SCA’s 100-point scale. These coffees may still be sold and used for various purposes, but they are not classified as specialty coffee due to perceived lower quality or lack of distinctive flavour characteristics.
Commercial grade coffee beans are often mass-produced, grown in larger quantities, and may come from various origins without much attention to specific flavour profiles or processing methods. The beans might be blended to create consistent flavour profiles, which can be desirable for large-scale coffee production but may not showcase the unique qualities found in specialty coffees.
It’s important to note that while commercial grade coffee may not meet the standards for specialty coffee, it can still be a perfectly acceptable option for everyday coffee consumption and is widely used in various coffee blends, instant coffees, and certain lower-priced coffee products. The distinction between specialty and commercial grade allows consumers to make more informed choices based on their preferences and expectations for coffee quality.
Conclusion
In conclusion, specialty coffee’s meticulous craftsmanship, emphasis on quality, and preservation of origin flavours have enriched our coffee experiences. Cupping serves as the backbone of its evaluation, while recognising the role of commercial coffee meets diverse needs. Let’s toast to the ever-evolving coffee culture, celebrating the boundless possibilities of both worlds. Cheers to the extraordinary world of specialty coffee!
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