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What We Mean By Specialty Coffee

Author: Lance Winslow
by Lance Winslow
Posted: Apr 21, 2016

When we talk about specialty coffee it is usually to denote coffee that has been tested rigorously and run through grading parameters. It successfully passes through grading tests as well as brews and is considered one of the best coffee produced. This term was first used in 1978 by Erna Knutsen, who founded the specialty coffee association in America. The term refers to coffees that have a distinct taste as well as are grown in certain locations. It is a specialty product where the bean is made to pass several tests before it finally reaches a cup of coffee.

Potential of the bean

The coffee beans are first tested to check their potential. The potential is usually about the properties that are inherent in the coffee plant as well as its growing conditions. Some coffee beans are known to thrive in a microclimate while others grow poorly in the same soil conditions. The lineage of the coffee bean as well as the husbandry is decided by the grower who then chooses to grow the best bean in a certain area. The coffee bean is derived from the coffee cherry. The fruit is not eaten as it is bitter and tough, but its seed is of value. The cherries are picked when fully ripe and that ensures that the bean inside is of the quality which will help it to be designated as the best coffee breed. In case the cherry is picked early or not preserved in the correct manner, the bean will not be considered as part of specialty coffee grades.

Potential of the coffee bean

In order to preserve the true potential of the bean the cherry needs to be picked from the plant at the right time. That is one of the key requirements of a specialty grade coffee. The time period of harvesting and delivery for milling needs to be short. If the time is too long the bean will lose its potential. Finally, the quality of the coffee also depends on how the bean is processed the pulp and the skin of the cherry needs to be removed without affecting the coffee seed. It needs to be dried completely before it is roasted. The bean needs to be dried completely.

Roasting of the bean

The green coffee bean is then gathered by the coffee roaster who notes the lineage of the bean that is reflected by the soil conditions and the micro climate in which it is grown. After that, the right process of roasting is decided upon. The rating time differs as per the bean type. Once the roasting process is completed the final test is conducted, that of tasting. The brewing of the coffee bean needs to be right in order to bring out the unique taste of the coffee beans.

About the Author

Lance Winslow is a coffee fanatic and expert. He loves to drink coffee many times in a day and has written many articles about the organic coffee and specialty coffee.

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Author: Lance Winslow

Lance Winslow

Member since: Feb 26, 2016
Published articles: 4

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