Science: Coffee Quality, Pt 1 - The birth of specialty coffee flavours

For the longest time, coffees were dull and bitter. But then a small group of pioneers changed the world.

In this episode, we travel back to the 1960s and ’70s to meet the trailblazers who realised coffees could taste distinctive: sweeter, brighter, cleaner.

We discover how their personal preferences became a movement, then a form, and eventually a global definition of “quality”.

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Go deeper into the story of quality:

Specialty Coffee Association's new Coffee Value Assessment

2004 cupping form from the Specialty Coffee Association of America

SCAA Coffee Cuppers Handbook (4th edition, 2011)

Michael Sheridan of CQI discussing the inter-organisational politics behind the Houston Expo announcement on Lee Safar's Map It Forward podcast

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