What exactly is a specialty coffee? The term is protected by strict guidelines of the “Specialty Coffee Association of America” (short: SCAA). The world’s largest specialty coffee organization tests the quality of a coffee bean based on very specific criteria. So-called Q-graders, professional coffee experts, evaluate and award the coffee. For this purpose, the SCAA has developed an evaluation system for the quality of green coffee, in which the coffee is evaluated physically and sensorially. The physical check is carried out, among other things, by identifying defects. From a sensory point of view, the coffee is evaluated in so-called cuppings (tastings) on a scale of up to a maximum of 100 points.
A specialty coffee must achieve 80 points or more on the SCA scale before it can bear this title. High quality is the most important factor, this is achieved through ecologically sustainable cultivation. However, complete transparency of the entire delivery process is also important, as well as direct communication channels from the roasters to the coffee farmers. In addition, fair wages and the promotion of social projects in the country of origin also play a major role in creating a specialty coffee.
High-quality standards for specialty coffee
The different quality differences of the coffee beans are classified in so-called grades from 1 to 5. Where 1 is the highest and 5 is the worst quality level. The types of coffee with the highest grade may then bear the title of specialty coffee. The classification is related to the number of defective beans.
With specialty coffee, only three broken, no unripe and no discolored coffee beans may be contained in 300 grams. The coffee is assessed using various criteria in order to find the best possible quality. For this purpose, five samples of one coffee are prepared in parallel in order to then evaluate the uniformity, the purity of taste and the sweetness. The coffee receives the best rating when all cups taste uniform, pure and sweet – then it is classified as a specialty coffee.
Evaluation of the coffee bean
The coffee is judged by the Specialty Coffee Organization in professional cuppings, also known as coffee tastings. This is based on the following classification:
Below 80 points: Conventional merchandise. This is ordinary coffee from the supermarket with no special taste and sometimes irregular roasting due to existing defects.
More than 80 points: This coffee is a specialty coffee. The coffee can only bear this title if it achieves more than 80 points.
80 – 84.99 points: Particularly good coffee with special taste characteristics. The aromas are finer and the coffee has no serious defects.
85 – 89.99 points: Excellent coffee with a refined taste, exceptional complexity and a special sweetness.
90 – 100 points: Absolute rarities, not even 1% of all coffees are rated that well. In this category there are only coffees with extraordinary aromas that clearly stand out from the other varieties.
The origin of a specialty coffee
The indication single origin refers to the origin of the coffee. The beans differ depending on the season and harvest time, so that they can definitely show differences in taste. For this reason, many manufacturers mix the coffee beans from different growing areas (blend) in order to retain the usual taste. However, this process loses some of the quality as many blends have a similar taste. Accordingly, a single origin, i.e. a single-variety coffee, is an indicator of the high quality of the beans and is therefore important for the production of specialty coffee.
The perfect cup of coffee: roasting and brewing
Did you know that coffee contains more than 800 aromas? During roasting, as many of these aromas as possible should unfold in order to get the best possible taste. It is important that when roasting specialty coffee, none of the special sensory properties are covered, because it is precisely these properties that make specialty coffee so special. Traditionally, the coffee is roasted gently and slowly (15-20 minutes) at a temperature of 200 to 230 degrees. Each coffee has its own roasting profile, which is precisely documented in order to bring out the special quality of the coffee bean.
