Too often, specialized articles on coffee are limited to the more technical aspects, which require a certain level of knowledge and can only be appreciated by those with appropriate training or who work in the sector.
And for some time now, the word "specialty" has been used a lot, but for many coffee novices, this term can be a bit nebulous or even confusing. Today we want to clarify it and give you a clear answer to this and the common questions that often arise regarding the characteristics of a specialty coffee.
What defines specialty coffee?
Technically, A coffee can be classified as "special" when it exceeds 79/100 points according to the SCAA (Specialty Coffee Association of America) classification system.
This system takes into account the main characteristics of coffee , such as acidity, body, aftertaste, balance, flavor, aroma and fragrance.
Considering all the coffee produced worldwide, a coffee with a score above 79 is already in the top percentile, but there's a lot of debate today about what "specialty coffee" actually means, as the term typically refers to the highest-quality coffees in the world. The best coffees score between 84 and 90, and it's very rare for a coffee to score above 90.
These types of coffees are the result of true dedication and exhaustive quality control, from the experts at the source to the Q Graders (the certification required to grade coffee using the SCAA system). Every stage of the coffee 's journey is important: it must be perfectly ripe when the cherry is picked, it must be processed and dried correctly, shipped without any deterioration in quality, it must be stored correctly, and finally, it must be roasted to perfection to bring out the best notes and flavors. All these steps are carefully ensured so that the coffee that reaches your cup is the best possible.
Difference between blended coffee, single origin coffee, and specialty coffee
Many people who haven't tried specialty coffee wonder if there are any significant differences between the different types of coffee. Let's talk a little about each one:
Blended coffee:
The most common coffee in coffee shops and at home. Its flavor is usually enhanced by blending different coffee beans. It's generally a combination of two different coffee species, Robusta and Arabica. The percentage of each determines the aromas and flavors of the beverage.
Coffee of origin:
Coffee selected to high standards. These beans are carefully grown in soils ideal for Arabica cultivation. The ideal process to preserve the original flavor of this bean is mechanical washing and light-to-medium roasting. The goal is to define the flavor and aromas obtained in a specific region, farm, or country.
Specialty coffee:
Coffee produced exclusively from the Arabica variety. Each ripe coffee cherry is hand-selected. The washing and roasting process is adapted to the climate and farm's resources. This makes its production the most environmentally friendly. To qualify, it must be evaluated by a Q rater and obtain a score above 80.
What is considered specialty coffee?
Specialty coffee refers to coffee that is uniquely grown, harvested, processed and roasted. Third-party certification means the specialty coffee is ethically sourced and minimally processed.
Farmers and roasters work together to ensure that specialty coffee meets strict quality standards.
By selling specialty coffees at higher prices, these producers can make more money from their crops and sell them at more sustainable prices than they would otherwise.
Farmers select agricultural fields from around the world to produce this coffee and grow the product in ideal conditions. Often, local roasters roast it first, grind it, prepare it, and serve it.
From its cultivation to the roasting and brewing processes, specialty coffee is produced with care and attention to detail. The result is a cup of coffee with a more intense flavor.
Specialty coffee preparation can vary depending on the location and farm where it's grown. There are several ways to prepare specialty coffee:
Dry processing: Drying the beans results in a sweeter flavor and lower acidity.
Washing: To roast the beans, they must be washed and dried. After drying, the fruit pulp that adheres to them gives rise to fruity notes.
Natural: Produces a more subtle earthy flavor than other roasting methods due to the absence of additives or chemicals.
Stages of specialty coffee production
There are many factors involved in the production and supply of the final coffee beverage. Typically, Coffee reaches the consumer's hands after a series of deliveries—from the coffee grower to the miller, passing through intermediaries, the roaster, and the coffee maker—without the final experience depending on a single participant in the chain.
Therefore, we must examine the functions each of them performs to truly understand what specialty coffee is and where it comes from.
Coffee Preservation and Potential
In principle, we should limit specialty coffee to beans from coffee trees extracted from the appropriate intersection of cultivar, soil chemistry, microclimate, and cultivation.
The potential of coffee is key because, before coffee is roasted and brewed, the concept of specialty coffee beans is only a possibility. Planting coffee in the wrong soil or at the wrong altitude prevents producing a specialty product.
The next important concept is the preservation of a ripe coffee cherry, planted in the right soil, grown in the appropriate climatic conditions, and properly cared for. To preserve the potential of an excellent specialty coffee, it must be picked at its peak ripeness.
After harvesting, the coffee cherry must undergo an initial transformation. The time elapsed between harvesting and the start of processing can also have a significant impact on the final coffee product.
Initial processing
In the initial processing phase, coffee cherries must be treated carefully to avoid damage. First, the skin and pulp are removed, and then the coffee beans must be dried. If they are dried insufficiently, unevenly, too slowly or too quickly, the final quality of the specialty coffee bean can be disastrous.
Before undergoing further processing and raw coffee preparation stages, the coffee must rest in storage containers where temperature and humidity can be controlled.
Coffee beans must be hulled, sorted by size (using sieves), and packaged for shipping. Even the slightest error in sifting or storage conditions before shipping can undermine the coffee's potential.
Roasting and grinding
From the green coffee beans, the coffee enters the next stage of processing: roasting. During the roasting process, the roaster must identify the coffee's potential, develop the flavors appropriately, and package the roasted product properly. Poor packaging practices and materials, malfunctioning equipment, or a roaster unqualified for the job can all lead to disaster.
Additionally, when it comes to transporting material within a processing plant, a coffee roaster can use tubular cable and drag conveyors to improve production efficiency, reduce operating costs, protect coffee beans from cross-contamination, and minimize damage to the coffee beans.
When this stage is performed correctly, the potential remains intact and the coffee is ready to be ground. Specialty coffee is delivered to cafes in whole bean form because grinding must be done as close to preparation as possible.
During grinding, many delicate aromatic compounds are fully released, while ground coffee is subject to rapid rancidity and oxidation. Also critical at this stage is the size of the ground particles. This is determined by the brewing method. If the grind is too fine, over-extraction can destroy the coffee. On the other hand, if the grind is too coarse, the coffee may not develop its full potential flavor profile.
Tubular cable and disc conveyors can be used to convey both coffee beans and ground coffee because they operate at a much slower speed than bucket elevators, augers, drag chain conveyors, and other conveying technologies. The product is handled gently, without force or friction buildup on the interior walls, and without destroying the beans through airflow.
Preparation
Entering the preparation phase, coffee bean specialties are now just a step away for the coffee lover.
A barista specializes in preparing and serving specialty coffee and espresso drinks. The term can also apply to coffee shop employees who prepare regular coffee using a French press or other coffee maker, as well as espresso drinks, or to anyone with excellent skills in preparing shots and espresso drinks (e.g., cappuccinos and lattes).
What these different definitions have in common is that a barista receives certification after many hours of training and practical experience. Furthermore, the barista is informed about the origin of the coffee beans, as well as their flavor profiles.
If specialty coffee is not prepared correctly, its full potential will never be revealed to the consumer. Whether you're brewing drip coffee or espresso, there are rules regarding brewing temperature, water quality, coffee-to-water ratio, and extraction that must be followed to create quality coffee and the perfect cup of specialty coffee.