What is Specialty Coffee and what does it mean?
As a lover of a drink as exquisite as coffee, you will surely have found a wide range of options, not to mention the prices. And more and more you start to hear the concept of specialty coffee. But what is specialty coffee? Why is it called that?
Draws attention to variety of prices when you go to the supermarket. In some, 1kg of coffee is sold for €10. But you are also seeing specialized stores where 1 kg of specialty coffee can reach €50. The colorful packaging also attracts attention, but what is inside those packages? What are these coffee beans like and where do they come from? The answers to all of these questions revolve around what is known as specialty coffee.
Now, What makes a coffee so exclusive and what we can call it specialty coffee is that its beans have no defects and have a delicious flavor. Well-marked qualities that make it stand out from the rest, but at the same time require a lot of dedication to achieve it.
In 2015, the National Coffee Association in America, published a report revealing that United States consumers think that 48% of their drink is made from specialty grains, but is this really true?
There are many questions about these beans, the characteristics they must have to be specialty, as well as what is known as “coffee waves.” Concepts that we will clarify below, and you can value your cup like a professional thanks to the contributions of the team of experts at Incapto Coffee.
Why is it called specialty coffee? What is its origin?
The term "specialty coffee" was coined in 1974 by Erna Knutsen, in an interview for Tea & Coffee Trade Journal magazine. Knutsen, a pioneering figure in the coffee industry, introduced this concept to describe high-quality coffees distinguished by their unique flavors and exceptional production methods.
Before this time, many of these unique coffees were discarded by large producers due to their uniqueness, which did not fit the standardized flavor profile that dominated the market. Knutsen's vision transformed the perception of coffee, highlighting the importance of quality and the unique origin of each bean.
Erna Knutsen, born in Norway and emigrated to the United States, developed a deep passion for coffee from an early age, influenced by her environment and the rich coffee culture of the Italian immigrants with whom she grew up. Her career in the coffee industry began in secretarial roles, but her innate curiosity and love of coffee led her to explore and experiment with coffee beyond her responsibilities.
Erna Knutsen's contribution to the world of coffee was revolutionary, not only for coining the term "specialty coffee" but also for her focus on quality, uniqueness and sustainability. He recognized the value of small batches of coffee and the importance of working directly with roasters and producers, establishing a business model that valued quality over quantity. His work laid the foundation for the specialty coffee industry as we know it today, promoting practices that respect the origin and unique characteristics of each bean, and paving the way for future generations to continue innovating and raising quality standards in coffee.
Evolution of Specialty Coffee in the world
Starting in the 80s and 90s, interest in specialty coffee grew significantly, not only in the United States but also in Europe and Asia. This interest was fueled by a Increased awareness of the origin of coffee, sustainable growing practices and economic impact in producing communities.
The Specialty Coffee Association of America (SCAA), founded in 1982, played a crucial role in defining and promoting quality standards for specialty coffee. It established rigorous criteria for the evaluation and classification of coffee, helping to educate both producers and consumers about the characteristics that distinguish these coffees. The maximum SCA score is 100 points, and for a coffee to be classified as specialty it must have more than 80 points.
The person in charge of cupping the coffee must be a certified Q Grader. In the team of Incapto Coffee, we have a certified specialist named Beatriz Mesas, who does quality control of our products. To find out how we select coffee beans, we invite you to read the article How do we rate products Incapto Coffee?
On the other hand, if during the evaluation many defects are detected in the sample of unroasted green beans, they are automatically disqualified from the specialty grade.
Innovation in the production of specialty coffee and impact on the industry
Specialty coffee producers began experimenting with innovative growing and processing techniques, such as different fermentation and drying methods, to improve the flavor profiles of their coffees. This led to an even greater diversification of flavors available on the market.
The famous coffee waves
The coffee waves refer to a very important period of time or stages in this very popular drink. Currently there is talk of three waves, even a fourth.
The Roots of the first wave of coffee date back to around 1800 and that was when its consumption began to grow exponentially. At this stage, coffee is seen as a “commodity” with volume being the most important thing, that is, making the drink reach the masses regardless of its level of quality.
In 1900, instant coffee was invented, because it was practical, convenient, and the main attribute during this stage was not its flavor, but the caffeine boost. In 1960, it was already a success, because, for the first time, everyone had access to the drink, because coffee, in its beginnings, was only accessible to wealthy and powerful people.
The second wave of coffee arrives when the consumption trend begins to change and the most important thing is no longer the caffeine fix, but rather enjoying a cup of coffee. A stage that is greatly marked by the appearance of large coffee chains, the main one being Starbucks.
Our experts consider that what characterized this phase was innovating with new coffee-based recipes. Even the coffee is better than in the first wave, but marketing is the most important axis above coffee.
At the beginning of the 21st century, in 2002, the "third wave of coffee" emerged, focusing on coffee craftsmanship, traceability and the consumer experience. Specialty coffees became the center of this wave, with coffee shops and roasters highlighting the uniqueness of each bean and its history.
In this wave, neither the marketing nor the social part of having a coffee was important. Here, it is prioritized to know the traceability of the grain, in which country, region and farm it has been grown, as well as the botanical variety (Arabica, Robusta, Liberica, Bourbon, among others) to the processing process that was used.
In short, the important thing is the coffee and having as much information as possible before trying it. As a result of this wave, the work of small coffee growers is also beginning to be dignified, who find an incentive in improving their crops to obtain cups of exceptional flavor.
Before, coffee farmers sold their entire harvest together and earned the same amount for everything. Thanks to specialty coffee, coffee growers committed to quality can now select their best beans. Then they decide to sell some as specialty beans and the next as higher quality but not specialty beans. The rest they can sell as basic qualities. So on the same farm you can find several microlots of very different qualities.
How do you know if the coffee is specialty?
Specialty coffee is distinguished from other types of coffee by several key factors that directly impact its flavor, quality, and consumer experience:
Quality and Origin: Specialty coffee comes from the highest quality beans, grown in specific microclimates that favor the development of unique flavors and aromas. Unlike commercial coffees, which often blend beans from various sources, specialty coffee values traceability and single origin.
Cultivation Process: Specialty coffee beans are grown following sustainable and ethical practices, with special attention to labor and environmental impact. This includes everything from chemical-free farming to paying farmers fairly.
Harvest and Processing: The harvest is done manually, selecting only the ripe grains at their optimal point. Processing, whether washed, natural or honey, is carried out with methods that preserve and enhance the specific flavor profiles of each bean.
Toasted: Specialty coffee roasting is done in an artisanal way, seeking to highlight the unique characteristics of each batch of beans. Specialty roasters often experiment with different roast profiles to find the perfect balance that brings out the coffee's natural flavors and aromas.
Quality Score: To be considered specialty, a coffee must achieve a score of 80 points or more on a scale of 100 according to the Specialty Coffee Association (SCA) criteria. This evaluation is carried out by professional cuppers (Q-Graders) who examine aspects such as aroma, flavor, acidity, body, and general balance of the coffee.
Criteria to rate a specialty coffee
The specialty coffee rating, or characteristics that the SCA relies on to classify specialty coffees, make up a detailed evaluation system that includes:
Zero defects: Specialty coffee beans must be free of primary defects (black beans, fermented beans, etc.) and have a very limited number of secondary defects.
Sensory attributes: The sensory qualities of the coffee are meticulously evaluated, including aroma, flavor, acidity, body, and balance. Each of these attributes contributes to the coffee's final score.
Uniformity and Cleanliness: Uniformity in the cup and cleanliness of flavors are essential. This means that each cup brewed from the same batch should offer a consistent experience free of off-flavors.
Sweetness and Complexity: Natural sweetness and complexity of flavors are highly valued in specialty coffee. The coffee is intended to offer a rich and nuanced taste experience.
Sustainability and Ethics: Although not always included in the direct score, the ethical and sustainable aspects of specialty coffee production are fundamental for many consumers and professionals in the sector. This includes responsible agricultural practices, fair trade, and positive social impact on producing communities.
Where to find this information?
The specialty coffee package labels They are a rich source of information that can help you identify the quality and origin of coffee. Here are some key elements to look for:
Origin: Labels must specify the country of origin, and often include more specific details such as region, farm, or even lot. A clear origin is a sign of transparency and traceability.
Coffee variety: Look for the variety or varieties of coffee (such as Bourbon, Typica, Geisha). Specific varieties often indicate higher quality coffee with unique flavor profiles.
Cultivation altitude: The altitude at which coffee is grown affects its flavor. In general, higher altitudes favor greater acidity and complexity of flavors.
Processing: Labels can indicate whether the coffee is washed, natural, honey, etc. This detail gives you clues about the flavors you can expect.
Roasting date: Fresh coffee is crucial. Look for the roasting date on the label; the more recent, the better.
Quality score: Some roasters include a coffee quality score (if available), based on the evaluation of a certified cupper. A score of 80 points or higher indicates a specialty coffee.
In Incapto Coffee we only work with 100% Arabica specialty coffee. We only have a blend with 20% robusta for those who like very bitter coffee. It should be noted that all our coffees have more than 80 points on the SCA scale, making them specialty beans.
There are many factors surrounding specialty coffee, but we believe that with all this information we have shared, you will now have more discretion when selecting your product.
Specialty coffee production process
The production of specialty coffee follows a procedure that begins with coffee cultivation.
Specialty coffee cultivation
Growing specialty coffee is a meticulous process that begins with selecting the location and type of bean. Key factors include:
Variety Selection: Specific coffee varieties are chosen for their unique flavor profiles and adaptability to local conditions. Arabica varieties, known for their superior quality and complexity of flavors, are preferred for specialty coffee.
Microclimates: Specialty coffee thrives in specific microclimates that offer the ideal combination of altitude, temperature, and precipitation. These geographical and climatic conditions contribute significantly to the complexity of coffee flavors.
Agronomic management: Sustainable agricultural practices, such as shade growing, crop rotation, and the use of organic fertilizers, are used to preserve soil health and promote a balanced ecosystem.
Importance of manual collection
Manual harvesting is essential in specialty coffee production for several reasons:
Selection of ripe grains: which ensures maximum quality and uniformity of flavor. This precise selection is difficult to achieve with mechanical methods.
Preservation of the coffee bush: Manual harvesting is less invasive for the coffee bush, allowing it to continue producing high-quality beans for more seasons.
Adaptability to difficult terrain: Many specialty coffee farms are located in mountainous or difficult-to-access terrain, where manual harvesting is the only viable option.
Specialty coffee processing and drying method
Once harvested, the coffee beans go through processing and drying processes that are crucial to defining the final flavor profile:
Processing Methods: Beans can be processed using wet (washed), dry (natural), or semi-moist (honey) methods, each providing different characteristics to the flavor of the coffee. The washed method brings out the acidity and cleanliness in the cup, while the natural method intensifies sweetness and body, and the honey method offers a balance between the two.
Drying: Drying must be done carefully to avoid unwanted fermentation. Beans can be sun-dried on patios or raised beds, allowing for more precise moisture control and contributing to flavor uniformity. Mechanical drying is used in regions with less sun, but is always controlled to preserve quality.
Quality control: During and after drying, rigorous selection is carried out to eliminate defective or low-quality beans. This quality control is essential to guarantee the consistency and excellence of specialty coffee.
The specialty coffee production process It is an art that combines tradition, agronomic knowledge, and technology. Every step, from growing to drying, is carried out with the utmost care to ensure that the coffee not only meets specialty standards, but also offers a unique and memorable experience to the consumer.
Roasting and preparation methods for specialty coffee
When preparing specialty coffee, the goal is to respect the work and dedication invested in each step of its production. Experimenting with different brewing methods can reveal new dimensions of flavor and enrich the experience of enjoying great coffee.
The art of roasting: finding the perfect point
Roasting is a critical step in specialty coffee production, as it transforms green beans into the rich, aromatic coffee beans we enjoy.
This process requires precision and skill to bring out the best characteristics of each bean.
Roast customization: Each batch of specialty coffee is unique, and roasting is customized to highlight their specific flavor profiles. Roasters experiment with different degrees of roast, from light to dark, to find the perfect point that maximizes the expression of the coffee's origin and its distinctive flavor notes.
Technology and Sensitivity: Roasters use both advanced technology to monitor the roasting process (temperature, time, color) and their sensory experience to adjust the process. The goal is to develop desired flavors while minimizing unwanted bitter or sour flavors.
Freshness: Once roasted, specialty coffee should be consumed within an optimal period to enjoy its freshness and complexity of flavors. Roasters often indicate the roasting date on the coffee package, recommending its use within a time frame that is usually a few weeks to a month after this date.
Methods to prepare your specialty coffee
The preparation of specialty coffee is as important as its cultivation and roasting. The choice of preparation method can significantly influence the final taste of the drink.
Pour Over or Manual Drip: This method allows for precise control of water temperature and pour speed, resulting in a balanced extraction and bringing out the clarity and complexity of the coffee's flavors.
French Press: Known for its dense body and rich texture, the French press extracts the coffee's natural oils, delivering a cup with depth and character.
Aeropress: Versatile and easy to use, the Aeropress can be adjusted to make stronger or milder coffee, allowing you to experiment with different extraction profiles.
Espresso: Although it requires specialized equipment, espresso concentrates the flavors and aromas of coffee, serving as the base for a variety of coffee drinks.
Super-automatic coffee makers: like those of Incapto, with the comfort and practicality of pressing a button and obtaining freshly ground and delicious coffee in less than 30 seconds.
Proper Grinding: The grind should be selected according to the brewing method, from fine for espresso to coarse for French press, to ensure optimal extraction.
Water quality: Did you know that 95% of coffee is water? Hence its importance when preparing and enjoying a good coffee. The water used must be of good quality, preferably filtered, so as not to alter the natural flavors of the coffee. Depending on where you live, water quality will vary, so we recommend that you use our water filter for Aquaboost coffee makers and thus you get good quality coffee and extend the useful life of your coffee maker.
Water temperature: The ideal temperature for coffee extraction is usually between 90°C and 96°C. Proper temperature facilitates the extraction of desirable coffee compounds and prevents excessive extraction of bitter components.
Benefits of specialty coffee for producers, consumers and the planet
Not only is specialty coffee prized for its superior quality and unique flavor profiles, it also offers significant benefits to both producers and consumers, encouraging sustainable and ethical practices throughout the supply chain.
Opting for specialty coffee not only improves your daily coffee experience but also contributes to a positive impact on the coffee value chain, from the producer to your cup.
Benefits of specialty coffee for producers
Best prices: Specialty coffee producers often receive higher prices for their product due to its superior quality and market demand. This can translate into greater income and economic stability for producing families and communities.
Direct relationships with buyers: Specialty coffee production encourages direct relationships between producers and roasters or consumers, which can eliminate middlemen and ensure fairer prices for producers.
Development of skills and knowledge: Specialty coffee production requires and promotes a high level of skill and knowledge, from cultivation to processing. This can lead to improvement in agricultural practices and greater empowerment of producing communities.
Promotion of sustainability: The demand for sustainable growing practices in specialty coffee production helps promote environmental conservation and responsible use of natural resources.
We invite you to see our documentary The lung of coffee, where we highlight that each coffee bean requires great work to be produced, giving value to that work and doing justice to that effort is what allows these coffees to continue existing.
Benefits of specialty coffee for consumers
Superior quality and innovation: Consumers enjoy a superior quality product with rich, complex flavors and aromas, which are the result of careful growing, processing and roasting practices. The specialty coffee market encourages innovation and commitment to quality throughout the production chain, from cultivation to cup.
Awareness and connection with the origin: Specialty coffee offers consumers the opportunity to learn about the origin of their coffee, including the growing region, agricultural practices and the stories of the producers, fostering greater appreciation and respect for the product.
Positive impact: By choosing specialty coffee, consumers can contribute to ethical and sustainable business practices, supporting producing communities and promoting environmental conservation.
Sustainability in specialty coffee
The production of specialty coffee is intrinsically linked to sustainable and ethical practices, which benefit both the environment and the people involved in its production:
Sustainable agriculture: It includes the use of organic practices, the conservation of biodiversity, integrated pest and disease management, and the protection of water resources.
Fair Trade: Many specialty coffees are certified under fair trade standards, ensuring that producers receive a fair price for their work and contributing to better living conditions for themselves and their communities.
Environmental certifications: Certifications such as Rainforest Alliance, UTZ Certified and Organic highlight a commitment to agricultural practices that protect ecosystems and promote environmental sustainability.
Carbon footprint reduction: From cultivation to packaging and distribution, methods are being sought to reduce the carbon footprint of coffee, including the use of renewable energy and biodegradable or recyclable packaging.
Education and training: Investing in education and training for producers on sustainable and efficient practices is essential to improve the quality of coffee and the sustainability of its production.
Adopting these practices not only improves the quality of coffee and the lives of producers, but also ensures the long-term viability of the coffee industry, protecting the natural resources and ecosystems on which it depends.
How to preserve specialty coffee?
To maintain the freshness and complex flavors of specialty coffee, it is important to store it properly:
Storage: Store coffee in a cool, dark place, away from direct sunlight, heat and humidity. Use an airtight container to protect it from air and preserve its freshness. We recommend our coffee containers with Airscape® system
Avoid storing it in the refrigerator: Although it may seem like a good idea, storing coffee in the refrigerator can expose it to other food odors and cause condensation, which negatively affects its flavor.
Quantity: Buy coffee in quantities that you can consume within 2 to 4 weeks after opening, to enjoy it at its optimal freshness.
Where can I find specialty coffee?
Today there is a growing awareness of specialty coffee. You will see that they have opened many places such as cafes or specialized stores where you can buy your specialty coffee.
Specialized cafes: Many coffee shops focus exclusively on specialty coffee, offering a wide variety of origins and preparation methods. You can also find quality coffee in some restaurants that seek to put a great end to a quality lunch or dinner.
Local roasters: There are more and more local roasters offering specialty coffee beans. There you can find a lot of information about the origins that are roasted and all the characteristics of their coffees.
Online Stores: How Incapto Coffee, where you can find a very varied catalog of specialty coffees from different countries around the world. You can buy them and receive them comfortably at home. And if you never want to run out of coffee, we recommend that you subscribe to receive it as, when and where you choose.
Future of specialty coffee
Since Incapto Coffee we believe that the future of specialty coffee is full of potential, driven by a growing consumer appreciation for quality, sustainability and innovation in all aspects of its production and consumption.
Consumers, increasingly more informed, no longer only want quality in their cup but also transparency and responsibility in how coffee is grown, processed and marketed. This includes a focus on fair trade, environmental protection, and supporting coffee-growing communities.
The traceability complete from bean to cup becomes something to be expected, so that the consumer can connect with the story behind their coffee and be assured that their purchase is contributing positively to the well-being of the producers.
Source
What is “Third Wave” coffee? How is it different from the specialty one?
