Specialty Coffee as Culture of Taste: From Erna Knutsen to Third Wave

Today, almost everyone knows the benefits of freshly roasted coffee, understands the difference between Arabica and Robusta, and recognizes various brewing methods. However, the term specialty coffee still remains unfamiliar to many. To understand what specialty coffee truly means and how it differs from ordinary coffee, it is worth taking a closer look. The History of the Specialty Coffee Term The concept of specialty coffee originated with Erna Knutsen, who later became widely known as the godmother of specialty coffee. She used the term to describe coffee beans grown in a unique microclimate and distinguished by exceptional flavor and aromatic characteristics. Erna began her career as a secretary at a coffee trading company, where she developed a deep knowledge of and passion for coffee. She later founded her own trading company, Knutsen Coffees, Ltd.. Throughout her career, she actively promoted coffee education and emphasized the importance of origin, processing, and brewing methods.