“Specialty” gets thrown around like it’s a vibe. But in coffee, it’s supposed to mean something measurable—cleaner green coffee, fewer defects, real evaluation standards, and a cup that earns its reputation. In this episode, we break down where the famous 80-point line came from, who’s actually scoring coffee, what those scores do (and don’t) tell you, and how to spot real quality without becoming a coffee snob. If you’ve ever wondered whether you’re paying for substance or a label, this one will sharpen your eye—and your palate.

EPISODE: The 80-Point Myth (What “Specialty Grade Coffee” Really Means)

Episode page (canonical): https://bilgebrew.com/podcast/80-point-myth

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Main CTA: Crew Sampler (single origins + blends) → https://bilgebrew.com/products/bilge-brew-crew-sampler?utm_source=podcast&utm_medium=shownotes&utm_campaign=80-point-myth

What you’ll learn:

- What “80 points” means (and why it’s not the whole story)

- How cupping scores are used (and abused) in marketing

- How to shop smart without chasing numbers

Resources mentioned:

- What “Specialty Grade Coffee” Actually Means → https://bilgebrew.com/blogs/from-the-bilge-blog/what-specialty-grade-coffee-actually-means

- What Is Coffee Cupping? → https://bilgebrew.com/blogs/from-the-bilge-blog/what-is-coffee-cupping-how-pros-evaluate-quality