Coffee Is Coffee... Right?

If a diamond was described to you as flawless, you could... without seeing it, conclude that it was worth more than a flawed diamond. Even without being an expert in precious stones, you could confidently make that assertion. However, if you were never educated about the difference between flawed and flawless, or you thought all diamonds were abundantly flawed, flawless would never enter the conversation. 

This hypothetical is similar to how coffee is viewed and treated in the United States, well until the past decade or so. Despite coffee being consumed in the U.S. since at least the 1700s, coffee was for the longest treated as a harsh commodity, having no class, character or nuance about it.

If you're a millennial or from any generation before mine, your first experience and exposure to coffee was probably subpar. Brewed from the lowest commercial grade coffee, not properly stored and definitely not measured in any meaningful way. No cherished for the sacred beverage it is, because coffee is....well coffee...right?

Similar to how a diamond generally looks like any other diamond to the naked eye, coffee appears to be the same across the board to the unexperienced palette. It's not until you approach coffee with a different intention, that a whole new world is revealed. 

Before exploring this new territory, let us venture back to that unrespectable first experience we had with coffee (so many have been more fortunate than others with their first cup of joe). There's no fault or blame to be tossed around here. The reason the majority of us first experienced coffee in the manner we did, was due to American Culture. Coffee was not "classy" like tea nor was it presented in a way to encourage it's exploration. Brands such as Folgers were household staples and the benchmark for U.S. coffee. We drank coffee, not to appreciate its taste, but for the "jolt" and warmth it provided. Our relationship with coffee was very transactional. Drowning out the taste for cream and sugar in order to make an unqualified coffee representative more palatable...never truly experiencing coffee. 

We as a society didn't know what good coffee was nor that it existed. Therefore, companies like Folgers never had a reason to provide a better option... that is until recent years with Folgers launch of 1850 series coffee, their "premium coffee" offering. We were accustomed to low quality, thus believing all coffee must be what we experienced. I've personally have lost track of the number of people who quickly dismiss coffee as "unpleasant, bitter...tasteless, etc.", not knowing there's much more to be enjoyed in the realm of coffee. Coffee, the kind that is meant to be drank, the Specialty Coffees of the world, are a true experience to be enjoyed. 

A natural question would then be, "What makes specialty coffee so special?".Simply put, specialty coffee accounts for the top two grades of coffee, having scored 80 plus points on a 100 point scale. This scale judges beans based upon the number of primary and secondary defects (such as overripeness and insect damage), taste and size in addition to several other factors. Grade 1 coffees, for instance, have zero primary defects and are only allowed up to 5 secondary defects. The lower in grade, ranging from 1 to 5, the more defective and unpleasant the coffee is. 

Higher grade specialty coffee yields unique, complex flavor profiles such as fruity, floral and chocolate notes. These make for excellent single-origin coffees, paying homage to the characteristics of any particular coffee growing region. This allows you to fully appreciate the coffee for what it is. Just remember that specialty coffee is uniform and not compromised.

In the case of commercial grades coffees, grades 3 to 5 are encompassed. Grade 3 coffees may have off notes and are far less complex in comparison to specialty coffees. These are typically used in commercial blends and mass-market brands, such as Foglers. Grade 5 coffees are full of defects , having over 88 defects and tasting bitter or harsh. This grade is commonly used in instant coffee and other low quality coffee products. 

Brands that advertise "specialty coffee" should only provide customers with grade 1 and grade 2 coffees. These are the only coffees worth your money and the time you spend properly preparing a fine beverage. Since day 1, Sailor's Brew Coffee has provided nothing short of specialty coffee and will continue to do so. Regardless of which brand you choose to drink, we encourage you to try as many as you can, be sure to treat your tastebuds with nothing but the best the coffee world has to offer. 

Until next time... 

Brew Strong & Sip Slow