We all love coffee, especially good coffee! But what distinguishes regular coffee from specialty coffee? How is it defined, who actually decides what specialty coffee is, and what makes it so special? We can already tell you that specialty coffee is more than just a cup of coffee. Specialty coffee is the perfect interplay of quality, passion, and craftsmanship – and sustainability plays an equally important role! Read on to find out more – enjoy!
What is specialty coffee?
Specialty coffee refers to coffee of particularly high quality. The standards for cultivation, harvesting, and processing are set by the SCA (Specialty Coffee Association). In addition to the aforementioned criteria, the SCA also assesses the number of defects per 350g – specialty coffee must have no more than 5 defects! Defects include, among other things, small stones, twigs, and poor-quality coffee beans. The coffee is also evaluated sensorially by trained Q-Graders, i.e., coffee connoisseurs. All points are then added together and subsequently assigned a score on a scale of 100. Specialty coffee must achieve a minimum of 80 points to be classified as such.
And who invented specialty coffee?
The term "specialty coffee" was first used in 1974 by Norwegian Erna Knutsen in the US magazine "Tea & Coffee Trade Journal." She described coffees with exceptional flavor. Erna Knutsen was an extraordinary woman who held her own in a male-dominated world and founded and drove one of the most important movements in the world of coffee. Before founding her own company, Knutsen Coffees Ltd., in 1986, she was a secretary at a coffee company—where she was not allowed to enter the cupping or roasting rooms. Erna Knutsen died in 2018 at the age of 96. Until then, she joked that coffee kept her awake for so long. A truly inspiring woman.
The Importance of Origin for Specialty Coffee
Specialty coffee places great emphasis on the origin of the beans. The coffee-growing region, with its climate and cultivation methods, strongly influences the beans and gives them a unique flavor profile. Many coffee lovers have preferences for their coffee beans and enjoy recognizing the origin of their coffee through its taste. You can recognize specialty coffee, among other things, by the fact that the origin is often specified very precisely and single-origin coffees are traded.
The cultivation and processing of specialty coffee
The characteristics of specialty coffee become apparent as early as the cultivation stage. It is often grown at higher altitudes, where the cooler climate slows down plant growth. This results in more complex aromas and flavors. To preserve these qualities, the ripe cherries are carefully harvested and then processed.
The role of the roasting process for specialty coffee
For specialty coffee, roasting is of paramount importance. Industrially roasted coffee is often roasted darker to mask quality defects. Specialty coffee, on the other hand, is deliberately roasted lighter to emphasize its complex aromas. The roaster also experiments with various roasting methods to truly bring out the best in the coffee. The flavor profiles are then defined using the SCA Flavor Wheel – they range from floral and fruity to chocolatey and nutty.
The relevance of sustainability and ethics for specialty coffee
Specialty coffee isn't just about the best aromas. Another crucial aspect for evaluation and classification as specialty coffee is a commitment to sustainability, fairness, and ethical trade. The goal is to know the coffee farms and farmers and engage in direct trade. This allows us, as a roastery, to ensure fair wages and environmentally friendly cultivation methods, which we can then pass on to our customers.
Why should you choose specialty coffee?
Specialty coffee not only tastes significantly better, but its conscious enjoyment is also ethically sound. Beyond these important aspects, it's also exciting to sample the diverse aromas and unique characteristics of different coffees and become aware of your own preferences. And a trip to the farm where your favorite coffee grows? Now that's a real adventure!
This is how you recognize specialty coffee
The easiest thing to check is the best-before date. This shouldn't be more than a year after the roasting date. After that, it simply won't taste good anymore, even if it's not spoiled. The country of origin, farm, and/or producer should also be indicated. It's also important to know where the coffee is roasted – this way you can find out the roasting technique. Specialty coffee should always be gently roasted and not industrially roasted. The processing method is also usually specified – wet, washed, fermented? The more information, the better! Take a look at the beans themselves. Is the appearance uniform, or do you see many color variations? Are there any damaged coffee beans? Perhaps even oily beans? Specialty coffee tends to be lighter in color to preserve its complex aromas. Oily beans indicate that the roasting time was too long or that the beans are already old.
Conclusion
Specialty coffee is so much more than just a trend. It's about consciously enjoying and consuming a special food that's so deeply rooted in our history and everyday lives. As true coffee lovers, we naturally want everyone involved in producing this special beverage to benefit. That's why we're happy to pay higher prices for the coffee beans and the farmers who grow them. We hope you can taste our passion in our coffees and that you're as eager as we are to learn more about specialty coffee.
Your SIMON&BEARNS Team
What is Specialty Coffee? - A Guide
We all love coffee, especially good coffee! But what distinguishes regular coffee from specialty coffee? How is it defined, who actually decides what specialty coffee is, and what makes it so special? We can already tell you that specialty coffee is more than just a cup of coffee. Specialty coffee is the perfect interplay of quality, passion, and craftsmanship – and sustainability plays an equally important role! Read on to find out more – enjoy!
What is specialty coffee?
Specialty coffee refers to coffee of particularly high quality. The standards for cultivation, harvesting, and processing are set by the SCA (Specialty Coffee Association). In addition to the aforementioned criteria, the SCA also assesses the number of defects per 350g – specialty coffee must have no more than 5 defects! Defects include, among other things, small stones, twigs, and poor-quality coffee beans. The coffee is also evaluated sensorially by trained Q-Graders, i.e., coffee connoisseurs. All points are then added together and subsequently assigned a score on a scale of 100. Specialty coffee must achieve a minimum of 80 points to be classified as such.
And who invented specialty coffee?
The term "specialty coffee" was first used in 1974 by Norwegian Erna Knutsen in the US magazine "Tea & Coffee Trade Journal." She described coffees with exceptional flavor. Erna Knutsen was an extraordinary woman who held her own in a male-dominated world and founded and drove one of the most important movements in the world of coffee. Before founding her own company, Knutsen Coffees Ltd., in 1986, she was a secretary at a coffee company—where she was not allowed to enter the cupping or roasting rooms. Erna Knutsen died in 2018 at the age of 96. Until then, she joked that coffee kept her awake for so long. A truly inspiring woman.
The Importance of Origin for Specialty Coffee
Specialty coffee places great emphasis on the origin of the beans. The coffee-growing region, with its climate and cultivation methods, strongly influences the beans and gives them a unique flavor profile. Many coffee lovers have preferences for their coffee beans and enjoy recognizing the origin of their coffee through its taste. You can recognize specialty coffee, among other things, by the fact that the origin is often specified very precisely and single-origin coffees are traded.
The cultivation and processing of specialty coffee
The characteristics of specialty coffee become apparent as early as the cultivation stage. It is often grown at higher altitudes, where the cooler climate slows down plant growth. This results in more complex aromas and flavors. To preserve these qualities, the ripe cherries are carefully harvested and then processed.
The role of the roasting process for specialty coffee
For specialty coffee, roasting is of paramount importance. Industrially roasted coffee is often roasted darker to mask quality defects. Specialty coffee, on the other hand, is deliberately roasted lighter to emphasize its complex aromas. The roaster also experiments with various roasting methods to truly bring out the best in the coffee. The flavor profiles are then defined using the SCA Flavor Wheel – they range from floral and fruity to chocolatey and nutty.
The relevance of sustainability and ethics for specialty coffee
Specialty coffee isn't just about the best aromas. Another crucial aspect for evaluation and classification as specialty coffee is a commitment to sustainability, fairness, and ethical trade. The goal is to know the coffee farms and farmers and engage in direct trade. This allows us, as a roastery, to ensure fair wages and environmentally friendly cultivation methods, which we can then pass on to our customers.
Why should you choose specialty coffee?
Specialty coffee not only tastes significantly better, but its conscious enjoyment is also ethically sound. Beyond these important aspects, it's also exciting to sample the diverse aromas and unique characteristics of different coffees and become aware of your own preferences. And a trip to the farm where your favorite coffee grows? Now that's a real adventure!
This is how you recognize specialty coffee
The easiest thing to check is the best-before date. This shouldn't be more than a year after the roasting date. After that, it simply won't taste good anymore, even if it's not spoiled. The country of origin, farm, and/or producer should also be indicated. It's also important to know where the coffee is roasted – this way you can find out the roasting technique. Specialty coffee should always be gently roasted and not industrially roasted. The processing method is also usually specified – wet, washed, fermented? The more information, the better! Take a look at the beans themselves. Is the appearance uniform, or do you see many color variations? Are there any damaged coffee beans? Perhaps even oily beans? Specialty coffee tends to be lighter in color to preserve its complex aromas. Oily beans indicate that the roasting time was too long or that the beans are already old.
Conclusion
Specialty coffee is so much more than just a trend. It's about consciously enjoying and consuming a special food that's so deeply rooted in our history and everyday lives. As true coffee lovers, we naturally want everyone involved in producing this special beverage to benefit. That's why we're happy to pay higher prices for the coffee beans and the farmers who grow them. We hope you can taste our passion in our coffees and that you're as eager as we are to learn more about specialty coffee.
Your SIMON&BEARNS Team