What is specialty coffee and why does it taste different?
From farm to cup: what makes coffee “specialty”, and how to taste the difference yourself.
“Specialty coffee” is not just a marketing phrase; it is a grade with criteria. Certified tasters score coffee on a 100-point scale, and coffee that scores 80 points or more is graded as specialty.
It starts at the farm: it is mostly Arabica grown at high altitude, only ripe cherries are picked, and they are then processed and dried with care. Any neglect at these stages shows in the cup.
Roasting: the roaster aims to bring out the flavours of the beans themselves, not hide them. A light roast shows fruity, floral notes and a pleasant acidity; a medium roast is more balanced; a dark roast leans towards bitterness and cocoa notes.
Freshness: coffee is an agricultural product that loses flavour over time, which is why the roast date is printed on the bag. Coffee is at its best in the first weeks after roasting, and it is best ground just before brewing.
Brewing: the scale, water temperature, grind size and extraction time all affect the result, and this is where the barista comes in.
How to taste the difference? Try the coffee without sugar first, and pay attention to the aroma, then the sweetness, acidity, body and aftertaste. In time you will tell a coffee with berry notes from one with chocolate or nutty notes.
Most importantly, the best coffee is the one you enjoy; there is no single right answer for everyone.
