by Phil Schulter

Speciality coffee is very hard to define. It is as much a way of life as it is anything else. A wider definition would take in all coffees over 80 on the SCAA scoring system, and include all certified coffees. This broader definition would perhaps be better designated as ‘differentiated’ coffees. Even the SCAA and the SCAE had different definitions, the former concentrating on the cupping score of the green, and the latter on the distinctiveness of the final product at the time and place of consumption.

We cannot even agree on the spelling! Whilst distracted by Brexit and the US election, we have been caught unawares whilst the SCA has slipped out the ‘I’ in the proper English spelling and left us with a Specialty Coffee Association.

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