coffee houses

Gourmet or specialty coffees are made from beans that have exceptional qualities that come from being grown in the best climate with good soil characteristics. They have a distinct and unique flavor that must be free of taints, faults or other odors. This coffee must be free from quakers (underdeveloped coffee beans), have no more than five defects in a 350 gram sample and show distinctive attributes, with regard to aroma, after taste and acidity.

The term "specialty coffee" was first used in 1974 and it was used to describe coffee beans of outstanding flavor that were produced in special micro climates. 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.

Artisans claim that specialty coffees refer to a high quality group of green coffee beans that become roasted to their best flavor potential and are then properly brewed to a set of high standards. Meaning that a specialty coffee is not just a particular brewing method, such as using an espresso machine, but by the dedication of all who have a part in producing the beans; from the planting, selective harvesting, careful processing to export preparation.

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.

The SCAA Roasters Guild, 3 day Cupping Competition is a chance to be recognized as having the world's best specialty coffees. When your sensory nerves are saturated, the samples are much easier to evaluate. However, the 30 judges do not drink coffee mugs full of java; instead they swirl about a tablespoon of each coffee sample over their palate and spit it out without swallowing it. The sample is evaluated on six attributes including fragrance, taste, aroma, aftertaste, flavor and body.