Coffee Quality, Part 2: How “quality” became a myth
Failed to add items
Add to basket failed.
Add to Wish List failed.
Remove from Wish List failed.
Follow podcast failed
Unfollow podcast failed
Coffee Quality, Part 2: How “quality” became a myth
-
Narrated by:
-
By:
About this listen
If you ask two specialty professionals what makes a high-quality coffee, you’ll likely get a surprisingly consistent answer: clean, sweet, juicy, bright. To an outsider, they would be forgiven for thinking coffee quality is universally defined.
But the truth is more sober.
In this episode, we examine how a simple cupping form helped create a universal idea of quality. We then look at the evidence that, in fact, it’s just the personal preferences of a small group of people masquerading as universal quality.
Please support my work directly at Ko-fi.com/FilterStories
Other ways you can help:
Leave a 5 star rating on Spotify Follow me on Instagram and tag me in an Instagram story Write a review on Apple Podcasts
Discover how I make these Filter Stories episodes by subscribing to my Substack newsletter
Go deeper into the story of quality:
2004 cupping form from the Specialty Coffee Association of America
SCAA Coffee Cuppers Handbook (4th edition, 2011)
Cup of Excellence cupping form
Kenneth Liberman's book, "Tasting Coffee: An Inquiry into Objectivity"
SCA's video series on the CVA presented by Peter Giuliano
Live in Berlin? Join me for a free decaf cupping at Communal Coffee on the 12th December 2025. Reserve your ticket here: https://bit.ly/4nZXyrf.