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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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