Coffee Quality, Part 2: How “quality” became a myth

If you ask two specialty professionals what makes a high-quality coffee, you’ll likely get a surprisingly consistent answer: clean, sweet, juicy, bright. To an outsider, they would be forgiven for thinking coffee quality is universally defined.

But the truth is more sober.

In this episode, we examine how a simple cupping form helped create a universal idea of quality. We then look at the evidence that, in fact, it’s just the personal preferences of a small group of people masquerading as universal quality.

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Go deeper into the story of quality:

2004 cupping form from the Specialty Coffee Association of America

SCAA Coffee Cuppers Handbook (4th edition, 2011)

Cup of Excellence cupping form

Kenneth Liberman's book, "Tasting Coffee: An Inquiry into Objectivity"

SCA's video series on the CVA presented by Peter Giuliano

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