Specialty Coffee
“Specialty coffee” was first used in 1974 by Erna Knutsen in an issue of Tea & Coffee Trade Journal. Knutsen used this term to describe beans of the best flavor which are produced in special microclimates.
Specialty coffee is the term commonly used to refer to “gourmet” or “premium” coffee. According to the Specialty Coffee Association of America (SCAA): coffee which scores 80 points or above on a 100-point scale is graded “specialty.”
Specialty coffees are grown in special and ideal climates; and are distinctive because of their full cup taste and little to none defects. The unique flavors and tastes are a result of the special characteristics and composition of the soils in which they are produced.
To promote and self-regulate the industry, growers, exporters, roasters, retailers and equipment suppliers have established trade associations. These associations exist in both coffee-consuming and producing countries.
- http://en.wikipedia.org/wiki/Specialty_coffee-
Insight of a Barista……
In the “Specialty Coffee” industry not only do we have a bean that’s rated as such but we as Baristas (Bartenders) feel a responsibility to the industry, both consuming and producing aspects farmers etc. that’s why we strive to serve you the best cup of coffee possible.
Here @ HW COFFEE CO.
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Multiple countries of origin both single and blends, not just one kind of default “Coffee”.
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Coffee turn over no more than 45Mins per batch.
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Espresso served correctly, ground, tamped and extracted properly.
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Milk steamed to temperature, never burnt.
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Equipment cleaned daily.
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Proper bean care.
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We offer our knowledge to you to assist you in your daily coffee decisions, coffee care and home brewing.