Defining specialty coffee: Perspective from the Specialty Coffee Association of Europe
By Mick Wheeler
I am delighted to give a brief and hopefully succinct update on developments and initiatives being undertaken by the Speciality Coffee Association of Europe (SCAE). As many of you are aware, the different specialty or speciality (as we in Europe like to call the sector) coffee associations have been struggling with the whole idea of coming up with a common definition of the product we represent. The SCAE’s and the Specialty Coffee Association of Japan’s definitions, although different, both relate to the quality of the brew in the cup, whereas the SCAA’s refers to the quality of the green bean. To some, this might sound as if we are worlds apart, but in truth we are in fact very close, just choosing to look at the question of definition at different points in the market chain. To read the rest of this article, subscribe to The Chronicle or become a member today! If you’re already a Chronicle subscriber or member, please login.
