Specialty Coffee

Understanding specialty coffee: What makes it so special

After water, coffee is the most consumed beverage worldwide, and for many, it's much more than just a morning pick-me-up. Especially specialty coffee has become a widely known term. Have you ever wondered what makes specialty coffee so unique? Then you've come to the right place. In this post, I will take a detailed look at specialty coffee and the factors that set it apart from regular coffee.

What Defines Specialty Coffee?

Specialty coffee refers to high-quality coffees handled with the utmost care at every production stage. Q-graders, professionals who work for coffee exporters or coffee exchanges, evaluate green coffee beans. They test the beans based on sensory and physical aspects and assign a cupping score from 0 to 100. The scoring system is a standardized method the Specialty Coffee Association (SCA) uses. The coffee beans are assessed based on two main criteria: the sensory aspect (how the coffee tastes and smells) and the physical aspect (how the beans look and whether there are defects). The sensory category is tested through a so-called cupping tasting. Aroma, taste, aftertaste, acidity, body, balance, and overall quality are determined based on the SCA's flavor wheel. The second category of the cupping score is the physical assessment of defects. A 350g sample of raw coffee is taken. This must not contain any black or under-ripe beans. Broken or tiny beans are allowed only up to eight times in the 350g sample. Coffee is considered speciality coffee if it scores at least 80 points. Only about 5% of the coffee harvested worldwide reaches this score.

Here's an overview:

90–100 points: Exceptional bean, usually only available in micro-lots.

85–89 points: Harmonious and complex, often as a limited edition.

80–84 points: Minimum requirement for specialty coffee.

Below 80 points: Commercial quality. Often mass-produced.

Specialty coffee differs from regular coffee through its origin, handcrafted harvesting, and careful processing.

Origin of the Beans: Quality Starts at the Growing Region

The origin of specialty coffee is crucial. The best beans come from the coffee belt around the equator, where the climate with regular rainfall and optimal temperatures provides ideal growing conditions. These beans absorb the flavors of the soil and surroundings, leading to complex flavor profiles.

Monocultures and agroforestry are common farming methods. In agroforestry, coffee is grown in mixed cultures with other plants, promoting biodiversity. Small farms often produce speciality coffee that focuses on quality over quantity.

Harvesting and Processing: Handcrafted for the Best Flavor

A big difference between specialty coffee and commercial coffee lies in how the beans are harvested and processed.Specialty coffee is often hand-harvested because not all coffee cherries ripen at the same time on a tree. This ensures a higher quality end product. After harvesting, the coffee is processed, typically through "washed" or "natural" methods. But more on that in detail in a future blog ;) What I can already say is: Both methods have their advantages and disadvantages. Precise processing is crucial to avoid undesirable flavors and preserve the pure taste.

Roasting: The Key to Unleashing the Flavors

Roasting is an important step in coffee production that significantly influences the flavor. Specialty coffee is roasted in small batches to bring out the flavors in the best way. Roasters pay attention to the perfect temperature and roasting time to emphasize the natural flavors. Unlike commercial coffee, which is often over-roasted to ensure a consistent taste, specialty coffee beans are treated individually.

Different roasting styles vary depending on the origin of the bean and the desired flavor profiles. Some beans benefit from a lighter roast that preserves their fruity, floral flavors, while others develop more intense chocolate, nut, and spice flavors with a darker roast.

How We Roast at Four Hundred (mg) – Sustainably

Our roastery is proud to be the first in Switzerland to use the S9X roasting machine from Stronghold Coffee – a true pioneer in sustainable coffee roasting. The S9X is one of the most advanced machines on the market, offering a unique combination of high efficiency and precise, even roasting. Thanks to the innovative triple-heat system, which combines infrared, convection, and conductive heat, the beans are evenly and carefully heated. This results in consistent quality that perfectly brings out the taste and aromas of selected coffee.

A particularly remarkable advantage of the S9X is its environmentally friendly technology. Unlike traditional gas roasting machines, which rely on fossil fuels, the S9X operates entirely electrically. This eco-conscious technology significantly reduces CO2 emissions and helps us reduce our roastery's ecological footprint. For us, sustainability shouldn’t be just a trend.

The S9X has a high production capacity of up to 8 kg per batch and a maximum rate of 32 kg per hour.

By using the S9X in our roastery, we are making a strong statement about the future of coffee roasting—innovative, sustainable, and with the highest quality standards. We are proud to work with this technology as a pioneer in Switzerland while offering truly tailored taste.

Brewing: From Barista to Perfect Coffee

Brewing specialty coffee is just as important as harvesting and roasting. An experienced barista considers water temperature, grind size, and brewing method to extract the best flavor. For specialty coffee, water temperature and quality are crucial. We could write a separate blog about water. Coffee comprises 90% water so that it can make a huge difference. At our Coffee Corner in Lucerne, we use espresso machines and the Japanese Pour-Over-Origami system to present the coffee in its final form.

Bonus: Tips for Recognising Specialty Coffee

1. Cupping Score or Quality Ratings

For high-quality brands, the Cupping Score of the respective bean should be listed on the Packaging or, as with us, on the website.

If a general term like "Premium" or "Gourmet" is used, it's more likely an indication of standard, commercial-quality coffee.

2. Origin Information

Specialty coffee often provides specific origin details, such as a region, farm, or Microlot. The term "Single Origin" is a good sign of specialty coffee.

Packaging that  says "Coffee from Colombia" or "Coffee from Brazil" without more precise origin information could indicate that the coffee is mass-produced.

3. Roast Level

Specialty coffee is usually roasted in small batches. The roast level should be listed and may vary depending on the bean.

A very dark roast is typical in mass production, often used to mask the lower quality of the beans.

4. Roast Date

If the roast date is not listed on the Packaging or is far in the future, it is likely mass-produced coffee. While coffee technically has no expiration date, the older the coffee, the more flavor is lost, and the beans can become oily or rancid.

We recommend waiting six days after the roast date and then consuming filter coffee within a month and espresso within three months.

5.Generally Poor Quality

If you take a close look at the coffee beans and notice broken pieces, uneven roast color or obvious defects, I wouldn't even go near it :)

Conclusion: Why Is Specialty Coffee Special?

Specialty coffee stands out for its high quality, careful processing, and precise roasting. Every step in the production chain – from cultivation to preparation – requires dedication and attention. From the coffee farmer to the roaster to the barista, everyone treats the coffee with the respect it deserves.

For coffee lovers seeking exceptional flavor experiences, specialty coffee offers a variety of flavors that go far beyond mass produced coffee.

I look forward to chatting with you at the Four Hundred (MG) Coffee Corner about your unique flavour experiences while drinking coffee.

Alena ;)