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What is it?

The Speciality Coffee Association describes “speciality coffee” as being the highest quality green coffee beans roasted to their greatest flavour potential by true craftspeople and then properly roasted. Speciality coffee is defined as coffee that scores above 80 on a 100-point scale.

The term “Speciality Coffee” was first used in the early 1970s in an issue of Tea & Coffee Trade Journal, but it has existed in one form or another for a long time. Even as far back as the early 1900s, some customers, such as the Hotel du Crillon in Paris, specified that their coffee should be bought from specific farms in specific regions.

In short, speciality coffee is the “crème de la crème” of coffee.

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Welcome to the first instalment of our “Spotlight On:” Blog Series. In this blog series, we will be delving deeper into certain topics relating to the whole coffee-making process (from picking the beans, to pouring the perfect cup), providing you with easy-to-understand information that isn’t filled with complicated, technical language.

In last week’s blog (read it here), we briefly mentioned the importance of using top quality water when making coffee, and we will be going into more detail about the importance of water in this blog.

 

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We’ve said it before, and we’ll undoubtedly say it again, but here at Scanomat we are obsessed with coffee. 
Ever since Scanomat was founded more than 50 years ago, we have been constantly striving to create the perfect coffee experience for our clients, but a lot more goes into that perfect cup than you’d think.
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We are thrilled to be exhibiting at Europe’s definitive work, people, and office tech event: Work 2.0. The event is being held at London’s Business Design Centre on 24th and 25th April 2018.

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Although it feels like Christmas was only a few days ago, we're already into the second week of January! So we decided to share our predictions for the 4 main workplace trends of 2018.

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