Coffee Quality, Part 2: How “quality” became a myth
Summary
James Harper explores the origins of the 2004 SCAA cupping form, arguing that its definition of quality reflects specific expert preferences rather than universal truth. He details how George Howell’s Cup of Excellence influenced scoring criteria, particularly acidity, and cites research showing consumers often disagree with expert ratings. The episode challenges the industry’s perception of objective quality, setting the stage for a discussion on the form’s impact on producers.
Topics discussed
Introduction: The illusion of universal coffee quality
Questioning the 2004 Cupping Form's legacy
Sponsor segment: WMF espresso machines
George Howell and the first Cup of Excellence
Developing the prototype cupping form
Defining acidity: From intensity to quality
Quality as a hard-coded preference, not objective truth
Scoring as personal preference, similar to wine
The misleading language of 'quality' vs 'preference'
Expert vs. Consumer preferences and research
SCA's stance: Quality is not universal
Benefits and harms of a unified quality standard
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