Every barista gets asked the question, but how do they answer? Karolina Kumstova from European Coffee Trip finds out
If you want to get technical about it, any coffee that scores 80 points or above out of 100 by a Specialty Coffee Association-certified coffee taster or Q grader is defined as “speciality”. But the term has always meant much more than that. When I asked my colleagues for their best answers to the common customer query “What is speciality coffee?” not one of their answers was straightforward.
For Philipp Reichel, co-owner of Berlin’s Isla Coffee and roaster at Café Neun, it is to do with his duty towards the customer. “The idea behind speciality coffee is the ability as a café – and even more so as a roastery – to showcase what the coffee you are drinking is about,” he says.
Denne historien er fra April - May 2018-utgaven av Caffeine.
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Denne historien er fra April - May 2018-utgaven av Caffeine.
Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.
Allerede abonnent? Logg på
The Future Of Decaf?
A US company claims its pouch extracts caffeine without harming flavour
Great Coffee Shouldn't Cost The Earth
Caffeine’s editor-at-large Tim Ridley explains how to lower the environmental impact of your coffee-drinking habit
What The F**k...Is Honey Processing?
Apart from natural and washed coffees sits a whole other category, as Sierra Wen Xin Yeo explains
The grind
SEASONAL COFFEE
Tea with purpose
Michelle and Rob Comins explain how tea can be a force for good
Ten years on
We celebrate the London Coffee Festival’s first decade with a look at its successes
Chocolate and espresso pavlova with fennel roasted grapes
This year I’m giving coffee centre stage on the Christmas dessert table. I firmly believe coffee shouldn’t just be an afterthought to accompany dessert, it should be the dessert – but aside from that, it just makes sense.
Bitter Barista
Latte art competitions have been milking it for too long – they used to be fun, but now their focus on the wrong things is harming barista skills, says our cantankerous columnist
What The F**k ...Is The Maillard Reaction?
It’s just one of the elements you need to know about if you’re going to roast coffee successfully, as Edgaras Juška explains
Work Wonders
Coffee gets people through the working day. So it stands to reason that better coffee produces better work – and in some places the two are in perfect harmony, says Phil Wain
