My first blog post will be about one of my forever favourite coffee shop ‘’It all started here’’ .This coffee house is something else. Serious stuff. All about coffee. But before I talk into details about them, here is a little introduction how I came across speciality coffee.
Since I moved to Glasgow Southside couple years go there wasn’t really any speciality coffee shops kicking about. So once I heard about the new kid on the block ( IASH) I was super excited and terrified at the same time- Am I cool enough to hang out there? Do I know enough about coffee? Speciality coffee??
So what is speciality coffee ?
Speciality coffee refers to the whole process from farmer to cup using single origin coffee. It refers to the way the coffee is roasted and how it is extracted. “Specialty coffee” was first used in 1974 by Erna Knutsen in an issue of Tea & Coffee Trade Journal. Knutsen used this term to describe beans of the best flavor which are produced in special microclimates.
Speciality coffee should not be confused with “gourmet” or “premium” coffee. The latter are marketing terms with no defined standards. According to the Specialty Coffee Association of America (SCAA), coffee which scores 80 points or above on a 100-point scale is graded “specialty.” Specialty coffees are grown in special and ideal climates, and are distinctive because of their full cup taste and little to no defects. The unique flavors and tastes are a result of the special characteristics and composition of the soils in which they are produced.
To summarise in my own words- it’s a cup of really good, yummy coffee!
It’s been taken care from the beginning to produce excellence- from farmer to buyer and then roaster,from barista to consumer. The journey it’s long, but if everything works in harmony, goes through proper cupping and various SCA inspections then is up to us and barista what brewing methods we then use to bring the best of that certain coffee bean.
I will write more about speciality coffee in detail once I learn about it- as I mentioned earlier I am still on this journey myself and there is a long way to go.
Coffee all the way.