What is the Definition of Specialty Coffee? Why Are Specialty Coffee Beans So Expensive?

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The Definition and Essence of Specialty Coffee

Recently, a discussion in a coffee group sparked heated debate among many enthusiasts. The conversation began when a barista asked: What is everyone's definition of specialty coffee? Must products made from specialty coffee beans be priced high? Can specialty coffee beans not be dark roasted?

Responses to these three "soul-searching" questions varied among participants. In recent years, as coffee consumption has shifted from novelty-seeking to a daily norm for many people, specialty coffee has gained favor among more Chinese people. The term "specialty" is often associated with refinement, light luxury, and limited quantity.

Some coffee professionals/enthusiasts define whether a coffee bean is specialty based on whether it's from a single origin, the SCA scoring system, the richness and refinement of flavor expression, and fresh/small-batch roasting; others determine it based on the variety and quality of green beans, the degree of roasting, and the final flavor expression; still others believe that price determines everything - expensive doesn't necessarily mean good, but cheap definitely means not specialty.

Among the numerous discussions, everyone had requirements for specialty coffee regarding quality, score, roasting, brewing, and price, except for one response that stood out like a clear stream (unfortunately, with so much discussion, that reply was quickly buried).

That response went like this: Specialty coffee is reflected in the good quality of coffee beans, as well as the professionalism of roasters and baristas, and the entire customer service experience.

The Original Concept and Evolution of Specialty Coffee

The initial definition of "specialty coffee" referred to coffee beans cultivated under specific climatic and geographical conditions that possess unique flavors, capable of expressing distinctive regional (origin) characteristics.

When this concept was introduced, the purpose was to help coffee producers understand that coffee beans with good quality and clear flavor expression could command better prices, thereby encouraging producers to focus on coffee cultivation, processing, storage, etc., and improving the quality of coffee in the market.

The original meaning of "specialty" was not "refined and expensive," but rather a continuous process of improving coffee (not just bean quality).

After the concept of specialty coffee was introduced in 1978, although coffee quality didn't improve overnight, it was indeed in a process of improvement. Whether it was the era dominated by espresso and dark roasts, or the current era dominated by light roasts and coffee varieties/processing methods, both are manifestations of coffee's continuous improvement.

Dark Roast and Specialty Coffee

Does dark roast necessarily mean it's not specialty coffee? Obviously not! Some might think that dark roasting itself is meant to cover up the bad flavors of coffee through more caramelization. However, a good dark-roasted coffee bean can better reflect "specialty" than a light-roasted one.

Nowadays, everyone pursues light roasts for specialty coffee beans, hoping that the beans can express floral and fruity acidic aromas and richness. Many people believe that coffee beans capable of expressing pleasant acidity/flavors under light roasting, and those that can show good flavors under light roasting, must inherently be of good quality, thus equating specialty coffee with light roasts.

But compared to light roasts, dark roasts test the roaster's experience even more, requiring sufficient understanding of coffee beans and the changes that occur during the roasting process. Making coffee beans express elegant bittersweet flavors under dark roast is an extremely challenging feat. Dark roasting is not meant to cover up bad flavors in coffee, but rather to elevate the sweetness and aroma of coffee to another level through appropriate caramelization.

To achieve good dark roasting, it depends not only on the roaster's skill but is also closely related to the quality of green coffee beans. Poor quality coffee beans won't have their flaws covered by dark roasting; instead, they will produce unpleasant burnt, bitter, and dry sensations.

Being able to produce a good dark-roasted coffee bean depends on the roaster's deep understanding of the beans, professional and in-depth knowledge of the roasting process, and also on having high-quality coffee beans.

Light roast cannot represent that a coffee bean is specialty-grade, and dark roast is not meant to cover up coffee flaws. Each coffee bean has its unique characteristics, and showcasing the inherent qualities of the bean is a true test of the roaster's professional expertise. Rather than forcing acidity by using unsuitable roasting methods.

The Importance of Brewing and Service

With good coffee beans, without proper brewing and good customer service, it cannot be called specialty coffee. In past observations, when people taste a cup of coffee that doesn't taste good, they often first "blame" the quality of the beans rather than the brewing.

Brewing may seem simple, which makes it easy to overlook the principles involved, but this step has the most significant impact on the final expression of a cup of coffee.

Consumers are willing to visit an independent café for a cup of specialty coffee in an era dominated by chain coffee shops, hoping to experience the unique charm of the coffee beans themselves and receive professional service.

This professionalism is reflected in the barista's independent and in-depth understanding of each coffee bean, then using appropriate brewing methods to showcase the unique aspects of the beans; it's reflected in the barista's ability to use simple explanations to help customers understand more professional coffee knowledge; it's reflected in the barista's composure in handling every matter.

Quality, Service, and Pricing

Specialty coffee is reflected in quality and service, which influence product pricing, but doesn't necessarily mean it must be expensive. Each coffee shop has different operating costs and positioning. There are many good quality coffee beans, and many specialty-grade coffees scoring above 80 points according to SCA standards, with most not being highly priced.

Affordable prices don't necessarily mean poor quality and service, nor do high prices guarantee good quality and service. As long as consumers can experience what they're looking for and feel the expense is worthwhile, then it's a cup of specialty coffee.

Returning to the beginning, specialty coffee is not meant to create distance between people and things, but rather to allow more people to taste high-quality coffee. If we want coffee quality to continuously improve and more people to appreciate specialty coffee, it depends on more people pursuing excellence in coffee. Consumers and the supply chain form a cycle.

Image source: Internet

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