That Coffee Roasters: Coffee Facts: What Is Specialty Coffee?

miércoles, 4 de abril de 2018

Coffee Facts: What Is Specialty Coffee?

The term was first used by roaster Erna Knutsen.

The world of coffee is very wide, and its terminology extends to many unknown terms. As a coffee lover and perhaps an amateur barista, you need to know all the concepts to recognize the quality and advantages of the different products. And that’s why That Coffee Roasters will bring you information on a very particular classification that will teach you more about the coffee industry. Read on and find out everything you need to know about specialty coffee.

The origin of the specialty coffee

Every term has its origin, and that of “specialty coffee” dates back to 1974. First used by Erna Knutsen in an article for the Tea & Coffee Trade Journal, this concept referred to a profile of coffee with a unique flavor that came from specific microclimates. It was a high-quality coffee grown under very specific conditions in particular regions.

Currently, the term refers to several other characteristics that are closely linked to the quality of the product from the moment it is harvested until it reaches the cups to be enjoyed.

Specialty coffee nowadays

Today, this classification has several other factors that define a coffee as such. Thanks to the Specialty Coffee Association of America (SCAA), you can get a clearer idea of how to select a coffee of this type.

First of all, it’s necessary to mention that this product has nothing to do with the so-called premium coffees; only those coffees that currently score 80 to 100 points are defined with this concept. But what characteristics are taken into account for a coffee to fall into this category? According to the SCAA, three aspects are fundamental in this process: the selection of green beans, roasting, and brewing process.

As for beans selection, the term specialty refers to seeds with little or no defects. In these cases, producers often create micro lots of coffee that are grown in specific areas with a defined height, sun exposure, fertilizers and other environmental characteristics. For the harvest, people trained in the specific selection of red berries are normally used. After passing this quality control stage, the pulp is removed from the berries, and the seeds are dried until they reach their optimum moisture state. Finally, the beans pass through two more quality controls, where the defective coffee beans are separated from those that do not have any flaws.

As for roasting, the SCAA has developed a Roast Color Classification System that can also help to identify the specialty of a coffee. However, the roaster’s work and ability to show the specific character of a coffee plays an important role in this phase.

Likewise, freshness also has to do with the term to be defined. It’s difficult to establish a standard for this characteristic, as packaging technology can extend the freshness of coffee for longer. The determining factor in these cases is the aroma: if the coffee is not highly aromatic, the product cannot be classified as “specialty.”

Finally, another factor related to the definition of “specialty coffee” is the brewing process. In this sense, the training of the barista will influence the entry of a coffee to the specialty category. Each method of preparing coffee, whether Chemex or French Press, can change the flavor of the product; however, if you know how to select a good mix of brewer and grinder, you can prepare a good cup of specialty coffee with any of the tools.

Clearly, identifying and creating a specialty coffee is not easy. The definition of this type of product changes over time. However, one thing is for sure; there will always be quality standards that will allow you to distinguish one type of coffee from another. All you have to do is get to know in depth all the aspects related to your passion for coffee and go beyond the basic and usual products.

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