We’re off to the Specialty coffee was a term devised to mean higher levels of green coffee quality than average "industrial coffee" or "commercial coffee". At this point, the term is of limited use, since every multi-national coffee broker Association of America (scaa) conference in scintillating “Hotlanta” today. In a way, I wonder why I go. I count among the disaffected, I suppose. At one time “Specialty Coffee” really meant something, defining itself in opposition to commercial/industrial grade coffee. Now there are so many things crammed under the roof of Specialty, it’s hard not to feel squeezed out. I don’t know what we are … Fourth Wave, A term that designates not only a small volume of coffee, but a lot produced separately, discreetly picked or processed to have special character. Read the full definition!: Micro-Lot is a term ripe and ready Specialists, DIY … it always seems silly to think of such terms and even sillier to apply them. Maybe it’s my history. Since I am from an artsy background, it reminds me of photography, which was (supposedly) my field of focus. Photography as a technical skill gives you a lot to talk about with other photo geeks, bracketing half-stops, and backlight compensation. But when it comes to the ideas, what you really do, well, you might be better off talking to your pet dog than most photo people; just because you share a method doesn’t mean you have shared goals. It’s like that with the coffee trade. You could sit next to a fellow coffee buyer on a plane trip to an In coffee talk, it refers to a coffee-producing region or country; such as, "I was just at origin." Of course "Origin" for most product we use is not a beautiful farm in a temperate climate, country, and have nothing substantial to talk about but the weather. Of course, the opposite can be true to, which is why I still go to the $caa, armed with a dim hope. In reference to my crafty use of the $, I have to consider this: what furthers our ability to find better coffees to offer our customers, $3000 spent going to the scaa (Josh comes too), or $2500 spent on a great origin trip, Cupping is a method of tasting coffee by steeping grounds in separate cups for discrete amounts of ground coffee, to reveal good flavors and defects to their fullest. It has formal elements and methodology in, visiting farms, understanding local issues, forming new relationships. For sweet maria’s it’s the later, of course. Two footnotes to this grumpy post: a. I volunteer to help roaster trainings and One who cups, or tastes and evaluates, coffee.: A cupper is a person who performs the somewhat formal analysis of coffee quality, called cupping. See the definition of cupping for more information. It has nothing trainings at scaa and I find that worthwhile for me and others, and b. the branch of the scaa called the Roasters Guild, especially the intensive RG retreat each year, is very, very worthwhile.
Incidentally, I will try to send a couple pictures to the web log from there 1. an image of the stupidest coffee product I find (there will be a lot of competition in this category) and 2. something new that is actually sensible and of good quality. That might be tough.