What is specialty coffee?

Specialty coffee is coffee scoring at least 80/100 on the SCA (Specialty Coffee Association) scale. It is defined by full traceability (origin, farm, altitude, variety), absence of primary defects, and a complex aromatic profile. The value chain is short, from producer to roaster via direct trade.

How do I choose the right grind size?

Grind size depends on your brewing method. Espresso: very fine (flour-like). V60, Chemex: medium-fine. French press: coarse. AeroPress: variable based on brew time. Golden rule: if your coffee tastes bitter, grind coarser (over-extraction). If it tastes sour and hollow, grind finer (under-extraction).

Why is Ethiopian coffee so renowned?

Ethiopia is the birthplace of coffee. Its genetic diversity is unique: hundreds of native (heirloom) varieties grow in forests at 1800-2200m altitude. Yirgacheffe, Sidama, Guji and Harrar regions produce coffees with incomparable profiles: jasmine, bergamot, peach, raspberry (washed), or blueberry, wine, chocolate (natural). Ethiopian coffees are the global benchmark of specialty coffee.

What is TDS and Extraction Yield (EY)?

TDS (Total Dissolved Solids) measures the concentration of dissolved solids in your cup, expressed as %. For espresso: 8-12%. For filter coffee: 1.15-1.45%. Extraction Yield (EY) indicates the percentage of solubles extracted from the coffee. Ideal range: 18-22%. Under-extraction ( 22%): bitter, astringent. These parameters are measured with a refractometer.

How long does roasted coffee stay fresh?

Roasted coffee is ideally consumed within 2 to 6 weeks after roasting, stored in an airtight opaque container at room temperature. Avoid the fridge (condensation). Whole beans keep better than ground coffee (which expires in 1-2 weeks). One-way valves on coffee bags allow CO₂ to escape without oxygen entering.

What is cupping in coffee?

Cupping is the standardised coffee tasting protocol used by professionals (SCA). You steep 8.25g of coarsely ground coffee in 150ml of water at 93°C in a standardised bowl. After 4 minutes, break the crust with a spoon to release aromas (sniff), skim off the grounds, then slurp the coffee at different temperatures. You evaluate: aroma, flavour, acidity, body, uniformity, balance, sweetness.

Coffee FAQ — 522 Expert Questions

Q: What is the difference between Arabica and Robusta?

Arabica (Coffea arabica) makes up 60-70% of global production. It grows at altitude (800-2200m), contains less caffeine (1-1.5%), and offers complex aromatic profiles: floral, fruity, chocolatey. Robusta (Coffea canephora) grows in lowlands, contains 2-2.5% caffeine, and develops stronger, earthier notes with more crema. Specialty coffee uses almost exclusively Arabica.

Q: What is the washed coffee process?

The washed process involves depulping the coffee cherry, then fermenting the beans in water to remove the mucilage before drying. This process highlights the terroir and bean clarity. Result: a cleaner, brighter, more acidic cup with less body than natural process. Ethiopian Yirgacheffe washed is a flagship example: jasmine, lemon, Earl Grey tea notes.

Coffee FAQ — 522 Expert Questions

Silo 1 : Bases, arômes et dégustation

Silo 2 : Variétés et génétique du caféier

Silo 3 : Origines, terroirs et routes

Silo 4 : Traitement et fermentation

Silo 5 : Torréfaction et fraîcheur

Silo 6 : Méthodes de préparation

Silo 7 : Équipement : machines, moulins, accessoires

Silo 8 : Science de l'extraction

Silo 9 : Accords café et gastronomie

Silo 10 : Vocabulaire, certifications, acteurs

Silo 11 : Achat, budget et sélection

Silo 12 : Tendances et innovations

Silo 13 : Santé, caféine et modération

Silo 14 : Belgique et scène café locale