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Espresso Recipe - Mochaccino
Mochaccino or Caf? Mocha as everybody call, is the taste of any Starbuck's lover or a coffee enthusiast. One can prepare the Mochaccino right in their kitchen and avoid the need to go to Starbucks all the time. This recipe will help one to follow the directions and preparation stages...
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Specialty Coffee Association
There are numerous coffee associations in the different nations of the world. The SCAA is a Specialty Coffee association of the United States of America. It was set up in 1982 by a diminutive group of business professionals who were involved with the coffee production. They all had a common aim of establishing a forum to talk about issues and also to lay down certain standards to maintain the quality of the Specialty coffee trade. The Specialty Coffee association of the United States of America is now the largest association of the coffee professionals in the entire world. It includes around three thousand professionals as its members. The Specialty Coffee association of the United States of America claims to have set in to motion or to have given the impetus to the world wide movement in quality and standards of the Specialty Coffee.
The Specialty Coffee association of the United States of America has laid down certain standards for every step involved in the coffee making process. The standards for the Green Coffee quality which are laid down by the Specialty Coffee association of America are as follows:
The sample for evaluation must be around three hundred and fifty grams of green coffee
The percentage of the primary defects must be nil or zero.
The percentage of the secondary defects should be limited to just 5 percent
The moisture content should be between 10 and 12 percent with the optimum percentage at 11.5
The cup evaluation for every 100 grams of roasted coffee should be at 80 points or above.
The Quakers for every 100 grams of roasted coffee needs to be nil or zero.
The Statistics & Standards Committee of the Specialty Coffee Association of America has decided on the subsequent standards for the water used to brew specialty coffee:
The water used should be odour free and the odour is determined by the olfactory perception
The water should be clear enough and the clearness is determined by the visual perception.
The total chlorine content should be zero percent.
The total sodium content should be at or very near to ten mille grams per litre.
The total alkalinity should be at or near seven
The TDS or the total dissolved sediments should be between seventy five and two hundred and fifty mille grams per litre.
The SCAA has different protocols for cupping speciality coffee, grading green coffee and green coffee color assessment.