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The Art of Coffee Speciality: A Comprehensive Guide

Understanding Coffee Speciality

1. Understanding Coffee Speciality

Coffee speciality, often referred to as gourmet, third wave, or craft coffee, is the highest grade of coffee available. It is defined by its scoring standards and grading guidelines, with a score of 80 points or above on a 100-point scale qualifying it as specialty coffee. The term "specialty coffee" was first used in 1974 by Erna Knutsen in an issue of Tea andamp; Coffee Trade Journal. It is related to the third wave of coffee, which demands exceptional quality in farming and brewing. Coffee scoring 80 points or above on a 100-point scale is considered specialty coffee. The Specialty Coffee Association sets standards for every stage of production, including allowable defects and water standards.

2. The Grading Process

The grading process of coffee is a meticulous one. Green beans are scored on the Coffee Review scale from 0-100 points. The beans must be free of primary defects, properly sized and dried, and present in the cup free of faults and taints. They should also have distinctive attributes. To qualify as specialty grade, coffee must have no primary defects and less than five secondary defects. The Specialty Coffee Association sets standards for every stage of production, including allowable defects and water standards.

3. The Role of Origin

The origin of the coffee plays a significant role in its specialty status. Coffees from the Arabica species comprise the vast majority of specialty coffees. However, there has been a concerted effort to create high-quality Robusta in recent years. Growing locations for specialty coffee include South and Central Americas, Asia, and Africa. Panama Geisha coffee is the world's most expensive specialty coffee.

4. The Specialty Coffee Shop

A “specialty coffee shop” is any shop that sells specialty coffee. These shops use coffee that has been graded in the mid- to high- 80s, even up into the 90s for special releases. In North America, there has been a significant increase in specialty coffee consumption through independent artisanal cafes. Europe has seen growth in demand for specialty coffee while overall demand remains stable. Asia is projected to soon represent the world's largest consumer of specialty coffee.

5. The Language of Specialty Coffee

The language of specialty coffee includes terms like "craft andamp; artisan," referring to premium, higher-quality products made by hand. "Third wave coffee" emphasizes the craft of making coffee using light-to-medium roasts, high-quality beans, and technical skills. The term "specialty coffee" was first used in 1974 by Erna Knutsen in an issue of Tea andamp; Coffee Trade Journal. It is related to the third wave of coffee, which demands exceptional quality in farming and brewing.

6. Single Origin, Micro Lot andamp; Nano Lot

Single origin coffees are produced from a single farm, estate, or co-operative. Micro lot coffees are sourced from small plots on farms, while nano lots are produced on smaller plots with experimental processing techniques for more dynamic flavors. The term "specialty coffee" was first used in 1974 by Erna Knutsen in an issue of Tea andamp; Coffee Trade Journal. It is related to the third wave of coffee, which demands exceptional quality in farming and brewing.

coffee speciality

7. Sustainability, Traceability andamp; Transparency

These are essential concepts that guide the specialty coffee sector's growth towards greater economic, environmental, and social impact. Sustainability ties into traceability and transparency, ensuring that the coffee is produced and sourced responsibly. The Specialty Coffee Association sets standards for every stage of production, including allowable defects and water standards.

8. Social Responsibility in Coffee Production

Social responsibility projects can take place at any level of the coffee supply chain. They aim to ensure fair trade, ethical sourcing, and the welfare of coffee farmers and workers. Associations that promote specialty coffee exist in both producing and consuming countries around the world. These associations are dedicated to ensuring that the coffee is produced and sourced responsibly, with a focus on sustainability, quality, cooperation, and most importantly, people.

9. The Growth of Specialty Coffee

The specialty coffee market is predicted to grow significantly, with a higher growth rate than the overall coffee market. This growth is driven by consumers' commitment to quality and a higher standard of living for everyone involved in the coffee production process. The UK speciality coffee market is predicted to grow at a 13% YoY rate with doubled number of shops by 2020. Producers of specialty coffee aim for high quality rather than quantity. Green coffee buyers use cupping to assess a coffee's score and communicate information to roasters and cafe staff.

10. The Future of Specialty Coffee

The future of specialty coffee lies in continuous improvement in quality, sustainability, and social responsibility. The industry is working towards more transparency, better pay for producers, and more access to research and best practices. The Specialty Coffee Association sets standards for every stage of production, including allowable defects and water standards.

Key Takeaways

Coffee speciality is the highest grade of coffee, defined by scoring standards and grading guidelines.
The grading process is meticulous, with beans scored on a 0-100 point scale.
The origin of the coffee plays a significant role in its specialty status, with Arabica species comprising the majority of specialty coffees.
Specialty coffee shops sell coffee that has been graded in the mid- to high- 80s.
The language of specialty coffee includes terms like "craft andamp; artisan" and "third wave coffee."
Single origin coffees are produced from a single farm, estate, or co-operative, while micro lot and nano lot coffees are sourced from small plots.
Sustainability, traceability, and transparency are essential concepts in the specialty coffee sector.
Social responsibility projects aim to ensure fair trade, ethical sourcing, and the welfare of coffee farmers and workers.
The specialty coffee market is predicted to grow significantly, driven by consumers' commitment to quality.
The future of specialty coffee lies in continuous improvement in quality, sustainability, and social responsibility.

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Tags : Arabica coffee, Nano lot coffee, Speciality

Posted in: Specialty coffee

Author: Piotr Deptuła

If my stories and travels with a cup of coffee in hand help you rediscover the coffee world, please consider supporting my work by buying me a coffee. Your support is like the wind in my sails that propels me to further explorations, allows me to share my passion with you and explore the fascinating world of coffee together.

Thank you for every espresso, latte or americano coffee that is as black as the endless night. Thanks to you, I am able to continue this extraordinary journey full of flavors and aromas. Together we are creating this coffee story. Thank you!

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The Art of Coffee Speciality: A Comprehensive Guide

Understanding Coffee Speciality

1. Understanding Coffee Speciality

2. The Grading Process

3. The Role of Origin

4. The Specialty Coffee Shop

5. The Language of Specialty Coffee

6. Single Origin, Micro Lot andamp; Nano Lot

7. Sustainability, Traceability andamp; Transparency

8. Social Responsibility in Coffee Production

9. The Growth of Specialty Coffee

10. The Future of Specialty Coffee