Coffee Quality, Part 1: The birth of specialty coffee flavours
Summary
Host James Harper explores the history of coffee quality standards, triggered by the SCA’s recent overhaul of the Q grading system. He traces the origins of the 2004 cupping form to pioneers like Erna Knutzen and George Howell, who defined specialty coffee by its distinct flavors, such as sweetness and acidity, in opposition to commodity blends. The episode examines how this American-centric preference became a global industry standard, setting the stage for a deeper critique of whose tastes define "quality."
Topics discussed
SCA announces major changes to the Q grading system
The shift from the old Q era to the new CVA system
Sponsor segment: WMF automatic espresso machines
Erna Knutzen and the origins of the specialty coffee movement
Erna's discovery of distinctive flavors in Sumatra Mandheling
Specialty coffee defined in opposition to commodity coffee
George Howell on sweetness, acidity, and clean cup
Creating a common language: The 2004 cupping form
How the Q system standardized global coffee quality
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