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All responses ranged from 1:1.5–1:2.5.Would the espresso served by our respondents conform to this standard of “espresso”? Standards can be great tools for the coffee industry as they are trusted reference instruments established by knowledgeable subject-matter experts. All cups used shall be of identical volume, dimensions and material of manufacture, and have lids.Cupping spoons shall hold 0.135 – 0.169 fluid ounces (4-5 ml) of coffee sample and should be of non-reactive metal.The SCA is a nonprofit organization, exempt from tax under IRC 501(c)(6), and organized under the laws of California as a mutual benefit corporation.Caveat 1: Any analytical determination is at most as good as the sampling step that precedes it.The most common mycotoxin related to coffee is ochratoxin A: there are three major ochratoxin A-producing fungi that are associated with coffee: Aspergillus carbonarius, Aspergillus ochraceus and, rarely, Aspergillus niger (Silva et al., 2008).Caveat 2: aw determinations cannot assure that previous infection and spoilage did not occur on the green coffee in the past.
Over the past year, the Technical Standards Committee of the Specialty Coffee Association of America—now the Specialty Coffee Association (SCA), after the recent unification with the Speciality Coffee Association of Europe—has been busy working on revisions to SCAA standards and creating new standards to protect the quality and integrity of specialty coffee. COURSE LENGTH IS ESTIMATED AT 1/2 - 1 DAY. We began with a question about terminology.
The coffee shall meet the following measurements with a tolerance of ± 1.0 units:Specialty grade green coffee beans shall have a water activity measurement lower than 0.70aw.The coffee used for cupping shall be ground so that 70-75 percent of the grinds pass through the 20 mesh sieve.The roasting of coffee for cupping shall take between 8 and 12 minutes, and shall be used for cupping between 8 and 24 hours after roasting.The Statistics & Standards Committee of the Specialty Coffee Association has determined the following standards for the water used to brew specialty coffee. Below is the heritage Specialty Coffee Association of America (SCAA) definition of espresso: ... 51% of respondents’ average extraction time was between 25 and 30 seconds, well within the window of existing espresso standards. From a consumer perspective, if handed a demitasse full of espresso, would it be thought of in terms of a single, double, triple, or just a shot?Then we got technical: the next few questions focused on the amount of ground coffee used as the input for an espresso extraction; respondents were asked for the lowest, highest, and average amount of coffee they use for an espresso shot. When asked for the longest and shortest “acceptable” extraction times, the results became a bit blurry. The responses for spouted and bottomless were almost the same at about 38%, with the remaining participants noting they used both styles of portafilter.Based on the results of this survey, we were able to come to some conclusions about how this group of baristas prepared coffee, and we presented our results at the June 2017 Barista Camp in Wisconsin, US.Most respondents used 20–30 pounds tamp pressure.
All knowledge and skill from these modules will be assumed as being held and may be tested through the practical and/or written assessments. CODE/ MODULE SUB CODE KNOWLEDGE/SKILL REQUIRED STANDARDS … The majority of respondents reported their lowest dose as 18 grams and their highest at 20 grams. Just over three-quarters (76%) of respondents hailed from the US, and the highest amount of international responses came from the UK, Singapore, and Canada.Espresso is an ever-changing extraction medium, and frequent changes in the landscape of specialty coffee profoundly affect how baristas extract espresso and how it is understood. For a superior quality extraction of coffee solids, the brewing water should have these characteristics:When grading green coffee, the light level on the tabletop and grading mat shall be full spectrum and at least 4000 Kelvin (K) /1200 Lux (lx) /120 foot-candles (fc).When cupping, the ratio of 8.25 grams (whole bean) coffee (± 0.25 grams), to 5.07 fluid ounces (150 ml) water shall be used. They commented that they never measured it, used mechanical tamping devices, or said “until the puck was evenly dense.”We also explored the pressure under which espresso was extracted. “Do you consider the espresso you pull to be a single, double, or triple shot?”It was with that awareness of change that, in 2016, the Barista Guild of America (BGA) set out to document current practices of espresso preparation using a survey of baristas worldwide, aimed at truly understanding the landscape of coffee preparation in the world.
When adjusting due to vessel size, a ratio of 1.63 grams (whole bean) coffee per 1 fluid ounce of water (or 0.055 g coffee per 1 ml water) shall be used.Presence of water in coffee may be seen as undesirable for several reasons:Cupping vessels shall be of tempered glass or ceramic material. (Cupping table shall be stationary and the students shall move around the table. Although Aspergillus ochraceus develops from a water activity of 0.76, the toxin is produced in coffee beans from 0.85, and 0.97 is the optimal aw (Moss, 1996).Mycotoxins are toxic secondary metabolites produced by fungi.
*See full explanation of standard in PDF or on the Brewing Best Practices pageStandards can be great tools for the coffee industry as they are trusted reference instruments established by knowledgeable subject-matter experts.
The average pressure used to extract espresso was 8.5 bars, with the most responses at 9 bars. If two or more tables are in the cupping room, a 60-inch radius shall be required between tables.The fungus Aspergillus ochraceus is the leading producer of ochratoxin A in coffee.
Introduction to Coffee is a recommended (but not mandatory) pre-requisite module. A total of 275 respondents participated, delivering varied but representative results.