SPECIALTY COFFEE OVERVIEW

You might not realize it, but coffee is more than just coffee. It does not develop in the same manner, it is also not roasted, prepared, or even consumed in the same way. Specialty coffee has been creating the most excitement recently.

Without further ado and some *drum roll* please….here’s the definition:

Coffee that is characterized by excellent quality, reliability, origin, roasting, and brewing techniques for each coffee bean is referred to as specialty coffee. We have a closer, lovelier bond with our favorite beverage.

Let’s analyze in more detail and understand what quality coffee looks like throughout the entire process.

SPECIALTY COFFEE SOURCING AND ORIGINS

Picture this, even though it may feel like a terrible dream, you are buying ordinary coffee from a store close to home. Whatever brand of coffee is available, such as Folgers or Maxwell House.

Do you know exactly where that coffee comes from? If you have coffee from a grocery store in your home, go ahead and check it out.

No worries, I’ll wait…

Found anything? It is likely that the answer is “no”. It is not possible to discern the answer from the container itself, it simply is not attainable. Which brings us to…

Specialty coffee realizes the significance of where a coffee is from, how it was procured, and how it was prepared to each singular bean.

You should be aware of two types of specialty coffee beans that you will likely encounter. These two are Arabica and Robusta. The taste, source, and cultivation of them vary greatly.

The most common type of coffee you’re likely to come across is Arabica, which is what we’ll concentrate on here.

Let us take a closer look at why the origin of coffee is so significant. Here are three important question you should always have answers to:

1. Where was your coffee grown?

Coffee grows pretty much all over the equatorial zone. This is connected to different heights or heights above sea level where coffee can be cultivated.

It may not be immediately apparent, but coffee coming from different sources will have unique characteristics in regards to taste, smell, roasting and brewing technique and other aspects.

Your coffee’s uniqueness fades when you purchase a so-called “original blend” from an unknown region.

2. How was your coffee processed?

When a coffee tree is collected, the beans are encased in a cherry-like shell. These little fruits are known as coffee cherries, or simply cherries or berries, or whichever name you prefer.

The coffee beans are within the cherries and need to be handled in order to access them.

Natural Processing:

Once the harvesting process is completed, the cherries undergo fermentation prior to the cherry flesh/outer layer being removed, thus isolating the coffee beans.

During the fermentation period, the coffee takes on some of the fruity flavors given by the cherry, demonstrating this clearly in the flavor. This is the traditional method for preparing coffee which originated in Ethiopia.

Washed Processing:

Here the opposite happens.

The cherry is taken off (cleaned) and then the beans are dehydrated. You are striving to get the authentic taste of the coffee, so fermentation must be both prevented and managed.

It takes a considerable amount of water to make this kind of coffee and the result is a very good cup. This is currently the most popular way of preparing coffee around the globe.

3. How was your coffee sourced? Was it ethical?

Chances are you’re familiar with the concepts of Fair Trade, Direct Trade, or Ethically Sourced. As previously noted, specialty coffee maintains a closer collaborative bond with coffee growers. The packaging typically contains this kind of data.

Typically, coffee goes through a number of steps from a variety of purchasers before it arrives in your mug. This could also be done by getting the items you need directly from the farmers or by going through a third party that works closely with them.

Consider it this manner: in the event that there are a few advances in espresso obtaining, each individual who retails the espresso will tack on a benefit. The final result of this is detrimental to the farmer who is the lowest in hierarchy.

That’s why fair trade exists to create a shared working environment to safeguard farmers, educating them and offering them the proper tools.

Direct trade involves the coffee roaster establishing its own connection with the farmer, negotiating and purchasing their coffee beans from them directly. This has a high cost associated with it, which again is advantageous for the farmer. Semi-direct trade is when roasters get their coffee from another source, however, they manage the process themselves instead of relying on an intermediary.

It’s advisable to have answers to these queries concerning your coffee. Given how often you likely consume it, it is even more essential. And specialty coffee is the answer to your questions.

THE ART OF COFFEE ROASTING

In this scenario, there are two distinct types of roasting – large-scale production and smaller amounts. Guess which one describes specialty coffee?

Roasting small quantities of coffee beans has developed into an intricate craft, combining knowledge, passion, and hard work.

By using small batch roasting, coffee roasters can experiment with various amounts of roasting and conduct numerous tastings. This is essentially a really good quality control program.

Recently, I had a conversation with Felix from De Mello Palheta in Toronto who is a coffee roaster. He suggested that it often takes a lot of time and effort to determine the perfect roast for a particular bean, from days to weeks.

Now, that is dedication!

However, it is of even greater importance that each type of coffee must be dealt with differently.

And guess what? This makes the coffee taste that much better. The first taste of the coffee leaves you with the impression that it is exactly how coffee should be. These are the beverages you should consume and the drinks you should have already consumed.

How quickly your coffee reaches you following roasting is the other factor to think about.

It is preferable to drink coffee about 5 days after it has been roasted. This procedure permits the coffee to emit gases to the point where it can be consumed (the strong coffee aroma you sense when you buy freshly brewed coffee).

About a month after toasting, your coffee should be at its top quality. Eventually, your coffee will go bad.

Knowing when the coffee was roasted is a significant detail. It lets you know how fresh your coffee is. Specialty coffee always bears the roasting date. No roast date specified indicates that the coffee you have purchased is not of a new batch.

How is speciality coffee classified?

To be classed as speciality coffee, it must receive an 80 or higher on the specialty coffee rating scale, rated and confirmed by a coffee tastemaker authorized by the Speciality Coffee Association. The coffee gets a rating of either “very good,” “excellent,” or “outstanding” depending on its official score.

Following strict protocols is essential for coffee to be classified as specialty. There are various steps that must be taken throughout the classification process by those involved. It is essential for coffee cultivators, green coffee purchasers, coffee roasters, and baristas to be in agreement throughout the process in order for the final product to be classified as speciality coffee.

The classification process

The rating process for speciality coffee is very strict. There are aspects taken into consideration that may not even have crossed your mind! For instance, when being examined, the amount of light in the room must be equivocal for each classification, in addition to the surface area of the table. This uniform approach ensures that every newly planted bean gets an equal chance!

The coffee beans themselves must meet certain standards to be considered acceptable. In order to be categorized as a premium quality coffee bean, Category 1 defects are not allowed. Problems such as an unpleasant tasting or blackened bean can be categorized as a fault in this group and can significantly alter the flavor. The coffee bean should not have more than 5 faults in Category 2. These defects involve beans that are immature, broken, cracked, or that have changed color.

If the bean is able to withstand everything, then it is dubbed a high-quality coffee bean!

Where is speciality coffee grown?

The key coffee-producing nations of the world, such as Brazil, Ethiopia, Vietnam, and Colombia, are unsurprisingly the chief suppliers of specialty coffee.

Nevertheless, there has been a serious endeavor to broaden the reach into other nations that are beginning to progress, whose environments create unique coffee flavors. Nowadays, it is not rare to come across specialty beverages from Rwanda or Costa Rica. Even countries such as Panama and Bolivia, with significantly less coffee production than others, are getting attention from coffee roasters as a result of their promise.

Essentially, any nation can make a type of coffee that meets the high standards of the Specialty Coffee Association.

How to make speciality coffee: 4 step process

1. Coffee farmer

It all starts with the bean.

Coffee farmers will have accumulated years of expertise in coffee farming prior to transitioning into a speciality coffee producer. This provides them with sufficient time to cultivate their coffee beans to perfection.

The farmers possess an extensive knowledge of their surroundings and the vegetation growing in it. The climate and soil composition, two profoundly influential aspects, are closely scrutinized to make sure only the ideal coffee bean is cultivated. Without these detailed facts, the farmer will be unsuccessful in producing light roasted coffee.

Typically, the coffee roasters build connections with the coffee plantations, which allows them to comprehend the character of the farmers’ beans and their farming methods better. Both businesses ultimately benefit from this special relationship.

2. Green coffee buyer

Next, is the green coffee buyer.

The buyer is essentially the coffee judge. They will assess the quality of the coffee and come to a judgment about whether it is an exclusive variety of coffee and where it falls in terms of quality, if it is.

Coffee cupping is the practice used to determine the qualities of the beverage, by closely examining its appearance, scent, and flavor. This process reveals the flavours, body, acidity and aftertaste of the coffee, which are then relayed to the coffee farmers, roasters and baristas. It is critical that farmers are given insights about their crops, roasters have an awareness of the characteristics of the beans prior to roasting, and baristas are able to modify instructions according to the type of beans they obtain.

3. Coffee roaster

Once the assessment is finished, it’s time to prepare the coffee bean for brewing.

The coffee roasters really treat roasting like an art. This is an extremely precise process, wherein slight modifications can lead to enormous alterations in the taste. The roasting experts are given data from the green coffee purchasers regarding the flavor characteristics and decide how they want to go about processing the roasting. Coffee roasting is an art that requires expertise, as it brings out different flavor notes in the beans that can make the coffee taste better.

4. Speciality barista

At long last, the coffee beans that are used for specialty drinks are in the hands of the people who prepare the drinks… the baristas.

These baristas are very well-informed, with a deep comprehension of where coffee beans come from, the processes used by the farmers and the different flavors the beans can produce. They really know everything!

It is vital for specialty coffee that the baristas have knowledge on what type of brewing will display its flavors best.

Not all types of specialty coffee are prepared using the same method of brewing. Certain types of coffee beans are optimal for use in a filter brewing device, while others are most suitable when made as espresso. Certain types of beans require a gooseneck kettle, while others do not require any specialized apparatus. It should be evident that these coffee beans require a bit of extra attention on occasion.

When the barista is familiar with how to prepare the coffee beans optimally, they will dispense a cup of delectable coffee that will keep you coming back for more.