What is Speciality Coffee
Put simply, Speciality Coffee is the earth-shattering idea that higher quality coffee deserves a better price for the farmer and a greater level of care in its preparation. This may seem obvious, and it is, but it is a very recent development in the industry that has revolutionised the way we look at coffee.
Commercial coffee is traded on the commodities market. This means that it is bought and sold at a market price with no alteration in price according to quality. In order to source high quality coffee a green bean buyer must find the coffee before it is sold to commodities traders. The best way to do this is to contact the farmers directly and so we refer to this process as direct trade.
Direct trading separately from the international market like this allows us to maintain a consistent quality and to pay a fairer price, often three times the market rate, while simultaneously cutting out the middle man and sending all of the money to the people who have earned it.
Only the very best beans are awarded the accolade of speciality quality. Coffees are 'cupped' (tasted) according to a very specific format laid out by the Speciality Coffee Association of America (SCAA). Only coffees scoring a minimum of 85/100, with no defects and a distinct and pleasant flavour, are deemed to be speciality grade. It then falls to us to bring this quality out into the cup.
To get the best from a coffee, understand its character and appreciate a higher quality bean, you have to be able to taste it. The burnt, charred flavour most people associate with coffee is actually a result of dark roasting. Once you roast lighter all sorts of different flavours come into play.
Apply a little attention to detail, for example weighing the coffee grounds, and the Barista is able to control the variables and consistently produce drinks that taste wonderful and cover a whole spectrum of different flavours and tastes.
Take that attitude of care and refusal to compromise and apply it to other aspects of the beverages (milk, water, chocolate ect) and you have Speciality Coffee. That’s it. No great mystery or snobbery, just people who care trying to to justice to an incredible and often misunderstood product.
Commercial coffee is traded on the commodities market. This means that it is bought and sold at a market price with no alteration in price according to quality. In order to source high quality coffee a green bean buyer must find the coffee before it is sold to commodities traders. The best way to do this is to contact the farmers directly and so we refer to this process as direct trade.
Direct trading separately from the international market like this allows us to maintain a consistent quality and to pay a fairer price, often three times the market rate, while simultaneously cutting out the middle man and sending all of the money to the people who have earned it.
Only the very best beans are awarded the accolade of speciality quality. Coffees are 'cupped' (tasted) according to a very specific format laid out by the Speciality Coffee Association of America (SCAA). Only coffees scoring a minimum of 85/100, with no defects and a distinct and pleasant flavour, are deemed to be speciality grade. It then falls to us to bring this quality out into the cup.
To get the best from a coffee, understand its character and appreciate a higher quality bean, you have to be able to taste it. The burnt, charred flavour most people associate with coffee is actually a result of dark roasting. Once you roast lighter all sorts of different flavours come into play.
Apply a little attention to detail, for example weighing the coffee grounds, and the Barista is able to control the variables and consistently produce drinks that taste wonderful and cover a whole spectrum of different flavours and tastes.
Take that attitude of care and refusal to compromise and apply it to other aspects of the beverages (milk, water, chocolate ect) and you have Speciality Coffee. That’s it. No great mystery or snobbery, just people who care trying to to justice to an incredible and often misunderstood product.
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