What is specialty coffee? – What makes it special and how is it different from regular coffee?

But what exactly does specialty coffee mean? Is it simply about better quality coffee, or is there much more to it?

Specialty coffee is backed by a comprehensive approach: every detail matters, from the carefully grown and processed coffee beans to the expert roasting and the flavor experience that appears in the cup.

In this article, we will explore what makes a coffee specialty, how it differs from regular coffees, what flavors we can discover in it, and how we can make truly special coffee at home.

1. What does specialty coffee mean?

The English word specialty means: special. In the world of coffee, it refers to a coffee or coffee experience that represents outstanding value due to its unique, recognizable characteristics.

According to the Specialty Coffee Association (SCA), specialty coffee is coffee that is distinguished by its unique properties, which in turn gives it a higher value in the market.

This definition does not solely pertain to taste. The value of coffee is shaped by several factors:

• Origin: from which country, region, or plantation does the coffee come?

• Coffee variety: what plant variety does it come from?

• Farming: under what conditions were the coffee plants grown?

• Processing: how was the fruit removed from the coffee bean?

• Taste and aroma: what unique flavor notes can be discovered in it?

• Traceability: how well can the coffee's journey from producer to roaster be traced?

Thus, specialty is not simply a catchy marketing term, but a quality-focused approach where the origin, properties, and preparation methods of the raw materials are all important.

2. What makes a coffee specialty quality?

The quality of specialty coffee begins with cultivation. The development of coffee plants is influenced by several environmental factors, such as climate, altitude, soil composition, and the amount of rainfall.

Careful cultivation alone does not guarantee excellent quality. Harvesting, processing, drying, storage, and roasting also require great attention.

The most important factors determining quality:

• Suitable growing area: Ideal environmental conditions for coffee plants can help develop complex aromas.

• Careful harvesting: Many quality lots pay special attention to selecting ripe coffee cherries.

• Expert processing: The processing method significantly affects the taste of the coffee.

• Proper drying and storage: Moisture content and storage conditions fundamentally affect coffee quality.

• Precise roasting: The roaster's task is to properly highlight the aromas inherent in the coffee.

• Expert preparation: Grinding, water temperature, and extraction also determine the flavor that appears in the cup.

Specialty coffee is thus the result of a complete process. If there is a significant error at any point in the chain, it can negatively affect the final quality of the coffee.

3. What does 80-point specialty coffee mean?

When it comes to specialty coffee, you often encounter the 80-point rating.

In the previously widely used SCA and coffee industry evaluation practice, coffees scoring at least 80 points on a 100-point scale were classified as specialty.

During the evaluation, the sensory properties of the coffee were examined, including:

• Aroma and fragrance.

• Taste.

• Aftertaste.

• Acidity.

• Body.

• Balance.

• Clarity.

• Sweetness.

• Uniformity.

• Overall impression.

The 80-point threshold still frequently appears in the coffee industry, but it is important to be aware of a recent professional change.

The Specialty Coffee Association's new Coffee Value Assessment (CVA) system no longer approaches coffee evaluation solely based on a single overall score. It examines multiple aspects, such as physical properties, sensory characteristics, tasters' impressions, and information related to the coffee.

This is important because the value of a coffee cannot necessarily be fully described by a single number.

4. What does specialty coffee taste like?

One of the most interesting properties of specialty coffee is that its flavor profile can be much more diverse than what we are used to with regular coffees.

Not every coffee needs to be strongly bitter. Some lots may exhibit fruity, floral, citrus, or even tea-like aromas.

Common flavor notes:

• Fruity: blueberry, raspberry, cherry, peach.

• Citrusy: lemon, orange, bergamot.

• Floral: jasmine, rose, orange blossom.

• Sweet: caramel, honey, brown sugar.

• Nutty: almond, hazelnut, walnut.

• Chocolatey: dark chocolate, cocoa, milk chocolate.

• Spicy: cinnamon, clove, and other warm spice aromas.

It is important to note that these flavor notes do not represent added flavors. They arise from the natural properties of the coffee and the aromas developed during cultivation, processing, and roasting.

An Ethiopian coffee, for example, may be floral and citrusy, while a Brazilian lot often reveals chocolatey, nutty, or caramel characteristics. However, these are not rigid rules: the specific growing area, variety, and processing can significantly alter the flavor profile.

5. Arabica and Robusta – what coffee varieties are used?

In the world of coffee, we encounter two important cultivated species: Arabica and Robusta, known as Coffea canephora.

Arabica

Arabica is particularly defining in the world of specialty coffees. It generally has a more complex aroma profile, varied acidity, and finer flavor notes.

Characteristics:

• Often fruity or floral aromas.

• Diverse flavor profile.

• Generally lower caffeine content than Robusta.

• Higher cultivation requirements.

• Many different varietal variations.

Robusta

Robusta generally has a stronger, more characterful, earthier, or more bitter flavor profile. Its caffeine content is typically higher than that of Arabica, and it often produces a fuller-bodied coffee.

Characteristics:

• Stronger flavor.

• Generally higher caffeine content.

• Often more pronounced bitterness.

• Good crema formation in espresso.

• More resilient plant that can be grown at lower altitudes.

Among specialty coffees, Arabica is particularly common, but quality coffee is not exclusively tied to a single species. Robusta can also be carefully cultivated and processed, resulting in high-quality raw material.

6. How is specialty coffee processed?

The processing of coffee cherries is one of the most important steps in shaping the final flavor.

After harvesting, the fruit must be removed, and the coffee beans must be properly dried. There are several methods for this.

Washed processing

In the washed process, the outer parts of the coffee cherry are removed, and then the beans undergo fermentation and washing processes before being dried.

Characteristics:

• Cleaner, more defined flavor profile.

• Often brighter acidity.

• Well-defined origin character.

• More refined aromas.

Natural processing

In the natural process, the coffee cherries are dried whole, allowing the fruit flesh and the layers around the bean to remain in contact with the coffee bean for a longer time.

Characteristics:

• Fruitier, more intense aromas.

• Often a sweeter sensation.

• Fuller body.

• Berry-like flavor notes.

Honey processing

The honey process is situated between washed and natural processing. After the fruit flesh is removed, a sugary mucilage layer remains on part of the bean while the coffee is dried.

There are various versions of the honey process, and the result depends on the specifics of the processing.

Characteristics may include:

• Balanced sweetness.

• Fruity aromas.

• Medium or fuller body.

• Character between washed and natural processes.

Kitchen tip: If you see the terms washed, natural, or honey on a coffee package, it refers to the processing method. This can tell you a lot about what flavor profile to expect, but it does not guarantee a specific flavor profile on its own.

7. What do single origin and blend mean?

On the packaging of specialty coffees, you often encounter these two terms.

Single origin

Single origin refers to coffee that comes from a specific geographical area, region, producer, or plantation.

Identifying the exact origin allows for a better understanding of the coffee's growing location and character.

Single origin coffees are particularly interesting for those who want to explore the flavor differences between various countries and growing areas.

Blend

A blend is a combination of several different coffee lots or origins.

The goal of roasters is generally to create a balanced, defined flavor profile. In a well-crafted blend, the properties of different coffees can complement each other.

A blend does not automatically mean lower quality. Carefully crafted blends can also be made from high-quality specialty coffees.

8. Light, medium, or dark roast – what should we choose?

During roasting, green coffee beans lose some of their moisture due to heat, their color changes, and the characteristic coffee aroma develops.

The roast level significantly affects the taste of the coffee.

Light roast

In light roasted coffees, the aromas characteristic of the growing area and processing often stand out more.

Typical flavor notes:

• Fruity aromas.

• Floral notes.

• Brighter acidity.

• Lighter body.

Especially popular for making filter coffee.

Medium roast

Medium roasted coffees often develop a more balanced flavor profile.

Typical flavor notes:

• Caramel.

• Chocolate.

• Nuts.

• Pleasant, moderate acidity.

Can be suitable for espresso and filter preparation.

Dark roast

In darker roasts, the flavors derived from roasting may become more pronounced, while some of the coffee's original character may recede.

Typical flavor notes:

• Roasted aromas.

• Dark chocolate.

• Cocoa.

• Smokier, more bitter character.

It is important to note that the names of roast levels are not entirely uniform, and different roasters may use them differently.

9. How is specialty coffee made?

To preserve the quality of specialty coffee, preparation also requires great attention. The same coffee can show different flavors depending on the equipment, water, and ratios used.

The most common preparation methods:

Espresso

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Espresso is a concentrated coffee drink made in a short time under high pressure.

Characteristics:

• Intense flavor.

• Concentrated aroma.

• Small serving.

• Characteristic crema on top.

In specialty coffee shops, the grind size, coffee amount, and preparation time are often adjusted specifically for the coffee being used.

V60 and filter coffee

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In filter preparation, hot water flows through the ground coffee and the filter.

The V60 is one of the most well-known manual filter devices.

Characteristics:

• Clean flavor profile.

• Well-defined aromas.

• Lighter body.

• Precise control over water dosing during preparation.

French press

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The French press, or plunger coffee maker, is a simple and practical device.

The coffee directly contacts the water, and then a metal filter separates the grounds from the drink.

Characteristics:

• Fuller body.

• Richer mouthfeel.

• More oil may remain in the cup.

• Simple home preparation.

AeroPress

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The AeroPress is a compact coffee-making device in which the coffee mixed with water is pressed through the filter using a plunger.

Characteristics:

• Quick preparation.

• Easy-to-control recipe.

• Clean, concentrated drink.

• Practical for travel.

10. Why is specialty coffee more expensive?

The price of specialty coffee is generally higher than that of mass-market coffees. There are several reasons for this.

• Careful harvesting: Selecting ripe coffee cherries may require more work.

• Smaller batches: Many specialty coffees are grown and processed in smaller quantities.

• Quality control: Stricter control may be needed during processing and storage.

• Traceability: More precise identification of the growing location and producer represents value.

• Specialized roasting: Unique roasting profiles are developed for different coffees.

• Seasonal availability: Some coffees are only available for a limited time.

Thus, the higher price is not solely due to packaging or branding. The process from production to roasting may require more attention and work at several points.

11. How to recognize real specialty coffee?

The premium or artisanal label on the packaging does not, by itself, prove that it is specialty coffee.

It is worth choosing a product where the roaster provides detailed information about the raw material.

Look for these details on the packaging:

• Country of origin: for example, Ethiopia, Colombia, Brazil, or Guatemala.

• Region or growing area: for example, Yirgacheffe or Huila.

• Processing method: washed, natural, or honey.

• Coffee variety: for example, Bourbon, Typica, Caturra, or Geisha.

• Roasting date: when was the coffee roasted?

• Taste notes: what aromas can you expect?

• Preparation recommendation: is it recommended for espresso or filter?

The more detailed information you receive about the coffee, the easier it will be to understand its origin and character.

12. How to store specialty coffee properly?

The aromas of freshly roasted coffee change over time, so proper storage is particularly important.

Here are some simple rules:

• Store airtight: Use a well-sealed, valve-equipped coffee bag or appropriate storage container.

• Avoid light: Do not keep it in direct sunlight.

• Protect from heat: A cabinet next to the stove is not an ideal storage place.

• Protect from moisture: Coffee can easily absorb moisture and odors from the environment.

• Buy whole beans if possible: Whole coffee beans generally retain their aromas longer than pre-ground versions.

• Grind just before brewing: This way, more aromatic compounds can remain until preparation.

Generally, coffee does not need to be kept in the refrigerator. Frequent temperature changes and moisture are not conducive to preserving aromas.

Summary

Specialty coffee is more than just a special coffee drink. It represents a quality-focused approach where the growing location, coffee variety, processing, roasting, and preparation all determine the final result.

In the world of specialty coffees, we can discover fruity, floral, chocolatey, or even tea-like aromas. We can learn about different growing areas, processing methods, and roasting styles.

If you have only focused on the strength or caffeine content of coffee until now, it is worth trying a specialty coffee. You may discover a completely new flavor world in the well-known drink.