The Science of Coffee Coffee Quality, Part 1: The birth of specialty coffee flavours
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Dec 8, 2025 Explore the transformative journey of coffee from dull to delightful, led by pioneering tastemakers. Discover how personal preferences spurred a movement, redefining the notion of quality. Hear about Erna Knutzen's pivotal moment with Mandheling Sumatra, unveiling distinct flavors that marked the birth of specialty coffee. Learn about key attributes like sweetness, acidity, and the necessity of a common cupping language. Finally, understand how the Q system emerged to shape global coffee trade practices.
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Erna's Transformative First Cup
- Erna Knutzen discovered specialty coffee after tasting a creamy Mandheling Sumatra brought to her cubicle while she was barred from the cupping room.
- That single "aha" cup transformed her view and sparked her lifelong passion for distinctive coffee flavors.
Quality Emerged By Opposing Commodity Coffee
- Specialty coffee defined itself in opposition to canned, commodity coffee and therefore prized contrasting attributes.
- This oppositional identity shaped the movement's values and flavor priorities from the start.
Sweetness And Acidity Became Core Values
- Early pioneers like George Howell prioritized sweetness, acidity and clean cup as markers of quality.
- These sensory priorities were chosen to highlight what commodity coffee lacked: vibrancy and nuance.