What is Speciality Coffee, and what is so special about it?!
What is Speciality Coffee?
Coffee that is graded 80 points or more on a 100 point scale by a certified coffee taster (SCAA) or a qualified Q Grader is referred to as 'Specialty coffee' or 'Speciality coffee' (CQI).
Specialty coffees are coffees that have reached their peak and are distinct from other coffees because they have been grown at the ideal altitude, at the ideal time of year, in the best soil, and then harvested at the ideal time. All of this translates to some of the world's most fascinating and flavorful coffee.
An ordinary coffee is a subtle way of saying low in quality and taste in today's society among coffee users, roasters, growers, and others.
When you drink normal coffee, you're likely to get an unpleasant aftertaste and a less-than-enthralling experience.
Specialty coffee, on the other hand, guarantees quality throughout the entire coffee production process, from seed to cup.
What makes it different?
The coffee brewing processes are the most visible distinction between specialty coffee shops and conventional chain coffee shops.
Pour-over coffee can be produced with great precision using kettles with gooseneck spouts. Timers enable your coffee to be brewed with consistency.
The same coffee can be produced in eight different ways using manual processes, resulting in minor aftertaste and body variations.
Specialty coffees have a far wider range of options than commercial coffees. Coffee can be purchased by the country of origin (Kenya, Colombia), roast (French roast, Italian roast), or blend (made for the time of day, price, or flavour). Commercial coffee shops provide a small selection of blends and roasts, with minimal opportunity to purchase single-origin, unblended coffees.
Commercial coffees are faits accomplis in tins or bags, but specialty coffees allow customers to participate in the production of their pleasure.