22 Oct 2019
As a coffee drinker, whether you know it or not there are 2 choices on what to drink – regular or specialty coffee. But what is the difference between the two and why does it matter? The only way to know if a coffee is regular or specialty is to understand the standards and process that goes into specialty coffee.
Traceability
Firstly, Specialty coffee is not just about the roaster it is about the entire process from bean to cup that defines specialty coffee.
The primary difference between specialty coffee and regular coffee is the quality of the green beans used to produce the end product, which results in a better tasting coffee.
When you ask a specialty coffee roaster that sources its own coffee beans, you’ll find in the case of specialty coffee every stage of the process can be traced all the way back to its origin, region, farm, plot, and producer. Meaning not just the country of origin but the region and farm or estate where it was grown; and in some instances, down to microlots on individual farms are all traceable. This traceability guarantees we are getting a quality product.
In contrast, information about regular coffee will generally end at the continent or country of origin. Farming and processing methods used are not likely to be known or provided.
Any dedicated specialty roaster will provide all details of the farm, the bean varietal and the flavour profile. While, with regular coffee you’ll typically be told that it’s Arabica beans, and that’s it. It is highly unlikely that the varietals will be known. Mainstream coffee will not be able to supply detailed tasting notes but rather will state a generic descriptor for roast profile eg dark espresso roast. We roast in order to highlight and unlock every single different coffee potential, and uniqueness.
Specialty coffee roasters also focus on sourcing high quality beans which they either source direct from producers or via an importer that specializes in specialty coffee. At Toby’s Estate our green bean buyer works directly with producers to ensure the highest quality coffee for our coffee enthusiasts.
Freshly Roasted Coffee
Freshly roasted coffee also has an important role to play in the specialty coffee industry. Roasted coffee peaks in flavour and aroma within a certain time frame after roasting. This is when the coffee should be consumed as this is when both flavour and aroma are at their optimum. As a general guide coffee tends to be at its best around 7-14 days after roasting. Of course, personal preference also comes into play so we recommend you go with what you prefer and bear in mind that each coffee presents differently.
In contrast, roast date is not relevant in the case of regular coffee, as its highly unlikely it will be consumed soon after roasting. Generally, it’s vacuum-sealed into bags in order to ensure long term storage and often pre-ground.
Quality
The Specialty Coffee industry also goes through a classification process as established by SCA (Specialty Coffee Association). This involves the grading of green beans which includes examining the coffee for physical defects. The other standard test carried out is the cupping test. This is the practice of observing the tastes and aromas of brewed coffee to check the quality of the coffee. Factors assessed include aroma, flavour, aftertaste, acidity, balance, body, sweetness, clean cup and uniformity. The physical and cupping examinations are then collated into a final score classification determined by SCA benchmarks. This establishes whether a coffee is specialty grade or not (80 +).
At Toby’s Estate when we talk about specialty coffee, it means each step of the process is handled with the best possible care and knowledge to bring the highest quality coffee to our customers and is strictly specialty grade.
