Let's settle this once and for all.. @Jason Flamm - Speciality coffee = the standard spelling in the UK, Ireland, Europe, and much of the specialty coffee industry globally. The Speciality Coffee Association (SCA), which is international but headquartered in Europe, uses this spelling. - Specialty coffee = the American spelling, most common in the US and Canada. Both mean the same thing: high-quality coffee that scores 80+ points on the SCA scale. Which should we use here in the SCC? - You choose 👇

Huge thanks to @Luke Gilbert for his great contribution, and thank you @Nicky Hughes for continuing the mission.

So Panama Geisha is of course one of the most hotly hyped and most talked about coffee, famous for it's flavour profile and also obscene costs at some recent auctions. However, Geisha is grown in many countries all over the world. What are some other's that you have tried and loved? I just had this clean, sweet, citrusey geisha from Peru this morning at The Artisan in Copenhagen. Lovely stuff!

What’s the ideal amount of coffee to brew with a Hario V60 (02 size)? I usually use 20 grams at a 1:16 ratio and sometimes go up to 25 grams. Yesterday, I visited a coffee shop where the barista mentioned that he never brews more than 16–18 grams in a V60. According to him, using more coffee can increase extraction time and result in a bitter brew. He also said he always keeps his total brew time around three minutes. His coffee tasted clean and balanced—not bitter at all—though I felt the sweetness was a bit compromised.

From my research over the past week or so, it seems a lot of us here started with “just loving coffee”… but for some, that passion has sparked bigger ideas. (eg. I started a coffee business 5 years ago) Curious to know where you sit 👇 Feel free to add in the comments what your dream venture would be, I bet there’ll be some fun surprises!