The perfect cup of coffee will often come down to personal taste - each person will have their own preference for what tastes good and what doesn't. Despite this, coffee lovers have always tried to quantify what makes the perfect cup of coffee. Some twenty years ago the Q Grade was developed to help bring a degree of objectivity to coffee quality.
The following will help explain what the Q grade is and how you can use it, along with some practical advice on how to make the most of the beans you choose.
Let’s get brewing!
The Q grade - How is coffee evaluated?
To understand top-tier coffee, we must first take a little time out to understand the Q grading system and what it means.
An internationally recognised score, the Q grade is used to evaluate coffee beans through a unified rating system where experienced Q graders test the beans through a process of sensory engagement known as ‘cupping’ - in short, these professionals taste the coffee in a similar way to how a wine sommelier evaluates a vintage wine. By ensuring a common language for Q grading, it is possible to measure one coffee against another and to effectively evaluate which is ‘better’.
At the end of the testing, each coffee is assigned a Q grade score out of 100, with anything above 80 being awarded specialist coffee status; those above 90 represent true coffee excellence.
Of course, Q grading is not without its flaws, but for us mere mortals looking to sample some of the finest beans in the world, it presents an excellent system by which we can make informed choices on our next drink.
Where does quality coffee come from?
Coffee requires specific environmental conditions to grow, which is why the coffee we drink comes from a range of countries referred to as the ‘Coffee Belt’, an area that stretches between the Tropic of Cancer and the Tropic of Capricorn, approximately 25 or so degrees north and south of the equator. It is really only this specific tropical area of the Earth that provides the right temperatures and required rainfall that cultivates good coffee.
Of course, there’s more to it than just lying along the equator, and coffee flavour is also affected by altitude, the type of soil, and the skill of the growers - coffee quality is never simply assured by being in the right country.
But for those countries in the Coffee Belt - Brazil, Colombia, Guatemala, Ethiopia, Kenya, Indonesia, Vietnam, and Jamaica, among others - coffee is a valuable and important export.
Why no Italian coffee?
What about Italian coffee, we hear you cry! You haven’t mentioned Italian coffee! And this is true. However, despite the Italian influence in coffee drinking and the multitude of ‘Italian coffees’ you can buy, coffee doesn’t in fact, come from Italy - it’s not a country on the Coffee Belt and doesn’t have the climate needed to product a premium bean.
When we talk of Italian coffee, what we’re actually discussing is coffee from other countries that has been selected by Italian craftspeople to make a sumptuous brew.
And that’s why there’s technically no Italian coffee.
The impact of roasting
Roasting is where coffee’s true character begins to shine. From its humble green beginnings, the bean is transformed into the aromatic, flavourful creation we all recognise, and this process is just as important to its flavour as where it’s grown.
During roasting, each coffee bean undergoes a remarkable change, with natural sugars caramelising and complex flavours developing, taking on notes that can range from fruity and floral to nutty and chocolatey. Lighter roasts highlight the bean’s natural characteristics and can bring out unique regional flavours—perfect for appreciating the bright, floral notes in Ethiopian or Panama Geisha coffees. Medium roasts are often chosen to balance flavour and acidity, bringing a soft harmony that works well with beans from Colombia. For those who prefer a bold, rich flavour, dark roasts bring out a deep intensity, ideal for the earthy tones in Sumatran coffees.
At the end of the day, roasting is about bringing out the best in each bean. And with the right grinder—like a Niche Zero or Niche Duo—you’re perfectly set up to enjoy these carefully roasted beans in all their delicious complexity.
How to make sure you get the most out of your coffee
It’s no good simply buying the best beans in the world, however. If you don’t look after your coffee, then you’re just going to be wasting your money. It’s essential that your beans are stored properly, and that you grind only the amount of coffee you need as left over coffee grinds will stale far quicker than you’d like.
It’s for this reason we’ve developed premium single-use coffee grinders with virtually zero retention. That means you are never left with unused grinds to go bad - either in a jar or clogging up the grinder. With a Niche Zero or Niche Duo grinder, you can fine-tune your grind to deliver a truly delicious coffee, whether you’re making a home espresso or perfecting a premium pour-over.
5 coffees worth trying
We appreciate that coffee isn’t just a drink; it’s an experience. For many of us, that begins with the moment you open the bag and smell the beans, through to the final few sips; but for those producing specialist coffee, the experience starts high on a mountain, standing on volcanic soil in the clean warm air.
Knowing the care each bean takes makes us even more enthusiastic that your coffee should be ground with just as much love and perfection.
Coffee 1 - Panama Geisha
A coffee that appears on many aficionados’ top ten lists, Panama Geisha is a bean with an extraordinarily floral aroma, often compared to jasmine, which makes it a popular coffee for filter enthusiasts. Its complex flavour profile includes tropical fruits and berries, culminating in a bright and bold experience with high citric acidity. There are several quality producers of Panama Geisha, but perhaps consider that from Hacienda La Esmeralda, an area renowned for being the birthplace of the Panama Geisha variant and responsible for its worldwide legendary status. This is a coffee that consistently scores 90+ on the Q grading scale and is often sold at auction due to its high demand and limited supply - truly a connoisseur’s delight.
Coffee 2 - Ethiopian Yirgacheffe
The Yirgacheffe region is an area of southern Ethiopia that’s considered the very birthplace of coffee. It’s place high in the mountains, with fertile soil and unique climate that produces some of the most beautifully flavourful coffees in the world. Yirgacheffe coffee tends to be a medium-bodied, citrus-flavoured, and fruity drink that offers a crisp and clean taste. There are multiple varieties of Ethiopian Yirgacheffe, but all consistently score impressive Q ratings between 85 and 90. This is a bean with both a history and a taste to recommend to any coffee lover. Combined with quality equipment, Ethiopian Yirgacheffe will create a perfect home espresso or filter coffee.
Coffee 3 - Jamaican Blue Mountain
The Blue Mountains of Jamaica are one of the highest ranges of mountains in the Caribbean, providing the altitude thats a key component of quality specialist coffee beans. With rich volcanic soil, this distinctive region presents a unique environment to grow exquisite coffee, which is mild and smooth, identified with the subtle taste of chocolate and nuts amidst delicate florals. With limited supply, Jamaican Blue Mountain can fetch impressive prices, especially in Japan where it’s considered one of the favoured premium coffee beans. The production of authentic Jamaican Blue Mountain is carefully controlled by the Jamaican government which helps guarantee its quality and ensures that the coffee consistently scores between 85 to 90 on the Q rating.
Coffee 4 - Wilton Benitez Colombian
While region is a key component to making a great coffee, there’s room for innovation beyond that, too - which leads us to Wilton Benitez Colombian coffee. From the Cauca region of Colombia in the heart of the Coffee Belt, Wilton Benitez is a coffee producer who uses a meticulous scientific approach to bring the very best out of the beans, leading to a world-renowned coffee that’s worth attention. Using anaerobic fermentation, the beans natural flavours are enhanced and produce a coffee that regularly rates a 90+ Q grading score. Wilton Benitez fully understands how the finest nuances of coffee preparation affect the taste, from the initial selection of ripe coffee cherries (the fruit that holds the tasty bean) through to the final grind and pour. At Niche Coffee, we might not be there for those beginning stages, but we’re here to make sure your beans are ground to perfection. Our coffee grinders are precision equipment that provide the quality needed to do the Wilton Benitez Colombian coffee justice, so when considering enjoying this premium specialty coffee, make sure you pair it with a Niche Zero or Niche Duo to ensure these premium specialty coffees are given respect every step of the way - you won’t be disappointed!
Coffee 5 - Sumatra Mandheling
Hailing from the Mandheling region of Sumatra is the appropriately named Sumatra Mandheling coffee, known for its full body, low acidity, and earthy flavour that includes chocolate, spice, and tobacco. The processing method of Sumatra Mandheling is unusual; the coffee cherries are pulped and hulled while still wet, rather than undergoing the more typical washing method. This imbues the coffee with a distinctive flavour that’s more herbal than fruity. Sumatra Mandheling is enjoyed by coffee lovers who enjoy that deep, velvety, rich touch and is another high-scoring choice, with Q ratings typically above 85. Delightful.