What is specialty coffee, and why is everyone talking about it?
If you’ve been curious about this buzz phrase that’s taking over coffee shops everywhere, you’re about to discover something that’ll completely transform your morning ritual.
I’m a barista, and I’ve spent years falling in love with exceptional coffee.
Let me share what makes specialty coffee so remarkably different—and why once you try it, there’s no going back to ordinary coffee.
Trust me, your taste buds are about to thank you.
The Quick Answer
Specialty coffee is the highest grade of coffee available. It’s coffee that’s been grown, harvested, processed, and roasted with extraordinary care and attention to detail.
Think of it as the craft beer of the coffee world—small-batch, quality-focused, and full of unique flavors you won’t find in your average supermarket blend.
See Also: What is Espresso Tamping?
What is Specialty Coffee? The Official Definition
Here’s where things get interesting.
The Specialty Coffee Association (SCA) has strict standards for what qualifies as specialty coffee.
To earn the “specialty” label, coffee beans must score 80 points or higher on a 100-point scale. Certified Q Graders do this scoring—basically, the sommeliers of the coffee world.
They evaluate everything from the bean’s aroma and flavor to its acidity and body.
Only the top 10% of coffee produced worldwide meets these standards.
So when you’re drinking specialty coffee, you’re literally enjoying the crème de la crème, the best of the best!
What Makes the Best Specialty Coffee?
The best specialty coffee starts at the origin.
These are coffee beans grown in ideal climates at specific elevations, often on small family farms where farmers have perfected their craft over generations.
Every cherry is hand-picked at peak ripeness—no shortcuts, no machines stripping branches bare.
But it doesn’t stop there.
Processing matters. Roasting matters. Even how your specialty coffee barista brews it matters.
Each step is handled with expertise and care to preserve and highlight the unique flavors locked inside those specialty coffee beans.
The result? A cup that tastes nothing like the coffee you’re used to.
We’re talking tasting notes like blueberry, caramel, jasmine, or dark chocolate. Complex flavors that make you slow down and actually enjoy your coffee, rather than just chugging it for caffeine.
What is the Difference Between Regular Coffee and Specialty Coffee?
This is the million-dollar question, right?
Let’s break it down in a way that makes sense.
Regular Coffee (Commercial Coffee)
Regular coffee, also called commercial coffee, is what you’ll find on most grocery store shelves.
It’s typically mass-produced from beans that don’t meet specialty standards. These beans might be over-roasted to hide defects, or they might come from lower elevations where growing conditions aren’t optimal.
Commercial coffee often contains a mix of beans from multiple origins, roasted to create a consistent (but bland) flavor profile that appeals to the widest audience possible.
There’s nothing wrong with regular coffee—it gets the job done and wakes you up in the morning.
But it’s designed for convenience and consistency, not for flavor complexity or quality.
Related blogs to read:
- Types of Coffee Beans and Roasts
- How to Grind Coffee Beans
- Do Coffee Beans Go Bad?
- The Best Way to Store Whole Coffee Beans
Specialty Coffee
Specialty coffee is the opposite approach.
Every batch of specialty coffee beans is traceable to a specific farm or region. You know exactly where your coffee comes from and often who grew it.
The beans are scored and graded. Defects are removed. Roasting is carefully calibrated to bring out the best characteristics of each particular bean.
Here’s a simple comparison:
- Origin: Regular coffee comes from anywhere. Specialty coffee comes from specific high-quality regions.
- Harvesting: Regular coffee is often machine-harvested. Specialty coffee is hand-picked at peak ripeness.
- Quality control: Regular coffee has minimal screening. Specialty coffee is rigorously tested and scored.
- Flavor: Regular coffee tastes like… coffee. Specialty coffee has distinct, complex flavor notes.
- Price: Regular coffee is cheaper. Specialty coffee costs more but delivers more.
Think of it like this: regular coffee is a sedan that gets you from point A to point B. Specialty coffee is a sports car that makes the drive an experience.🤦♀️
The Role of the Specialty Coffee Barista
A great cup of specialty coffee doesn’t end with great beans.
It requires a skilled specialty coffee barista who understands the science and art of extraction.
We’re talking about someone who knows water temperature, grind size, brewing time, and the dozens of variables that can make or break your cup.
A specialty coffee barista isn’t just making drinks—they’re craftspeople who’ve spent years learning their trade.
They can taste the difference between a 25-second espresso and a 30-second one. They know exactly how to dial in each coffee to showcase what makes it unique.
Simply put, a specialty coffee barista knows how to brew specialty coffee.
At CoffENZO, this is what we live for.
Every cup we make is an opportunity to share something exceptional with you.
Understanding Specialty Coffee Beans
Not all coffee beans are created equal.
Specialty coffee beans come from Arabica plants (NOT Robusta, which is lower quality and more bitter).
They’re grown at high altitudes—usually between 3,000 and 6,000 feet—where cooler temperatures slow the cherry’s growth and allow more complex sugars to develop.
Each origin has its own flavor profile.
Ethiopian beans might taste bright and fruity. Colombian beans might be nutty and balanced. Sumatran beans might be earthy and full-bodied.
That’s the beauty of specialty coffee—there’s a whole world of flavors to explore.
Specialty Coffee Bags and Freshness
When you buy specialty coffee to brew at home, packaging matters.
Specialty coffee bags are designed with one-way valves that let carbon dioxide escape (freshly roasted beans release CO2 for days) while keeping oxygen out.
This keeps your beans fresh and flavorful until you’re ready to brew.
Look for roast dates on your bags, not “best by” dates.
Specialty coffee is best consumed within 2-4 weeks of roasting. That’s when the flavors are at their peak.
Commercial coffee, on the other hand, might sit on shelves for months with no roast date in sight.😳
Why Choose Specialty Coffee?
I’ll be honest with you—specialty coffee costs more than regular coffee.
But here’s what you’re paying for: farmer livelihoods, environmental sustainability, superior flavor, and a supply chain that values quality over quantity.
Every time you choose specialty coffee, you’re supporting small farms and sustainable practices.
You’re also treating yourself to a genuinely better coffee experience.
Life’s too short for bad coffee, right?
Ready to Experience the Difference?
If you’ve never tried specialty coffee, you’re in for a treat.
The first sip is often a revelation—”Wait, coffee can taste like this?”
At CoffENZO, we’re dedicated to bringing you the best specialty coffee from farm to cup.
Whether you visit one of our shops or order specialty coffee bags online, we’re here to guide you through this delicious world.
Your coffee journey starts here.
Let’s make it special together.
Got questions about specialty coffee? Drop a comment below or reach out via our Contact page—we love talking coffee almost as much as we love making it!
