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From the Specialty Coffee Association of America
  • Specialty Coffee is defined as a coffee that has no defects and has a distinctive flavor in the cup.

  • Every day, Americans drink more than 300 million cups of coffee; 75% of those cups are home-brewed.
  • Last year, 13% of the adult American population enjoyed a daily cup of specialty coffee.
  • Like wine and honey, specialty coffee has a unique flavor thanks to the micro-climates that produce it.
  • In 1683, one pound of coffee in New York was worth as much as four acres of land.
  • To be considered truly fresh, coffee should be ground right before brewing and brewed within three to seven days of roasting.
  • Surprisingly, espresso contains less caffeine than a regular serving of drip coffee. In fact, in the espresso brewing method, water is in contact with the grounds for only 20 - 25 seconds and extracts less caffeine than methods that put water in contact with the grounds for several minutes.
  • Strong-tasting coffee has no more caffeine than its weak-tasting counterpart. Caffeine contributes no taste; it's a product of the type of bean, water-to-coffee ratio, and the brewing method.
  • The vast majority of the world's coffee is the Arabica species.
  • Thanks to some popular commercials, most of us believe that coffee originated in Columbia or Brazil. Not so; it originated in Ethiopia.
  • The global coffee industry employs more than 20 million people.
  • It takes approximately 42 coffee beans to make an average serving of espresso.

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