The Rise of Specialty Coffee

Coffee is no longer just that daily cup to get you through the morning. Over the past decades, the world of coffee has undergone a huge transformation. What was once mainly about convenience and mass production has grown into a rich culture where quality, provenance and craftsmanship are central. One of the driving forces behind this change is the rise of specialty coffee.

Specialty coffee goes beyond a regular cup of coffee. It stands for an exceptional level of quality, where every detail from production to consumption counts. It is a concept rooted in precision, passion and respect for the product and the people who make it.

But what makes a coffee 'specialty'? The term is not a marketing ploy, but an official designation that meets strict quality criteria, established by the Specialty Coffee Association (SCA). Coffee must score at least 80 points on a scale of 100 to be recognized as specialty coffee. This assessment is based on characteristics such as flavor, aroma, acidity, body and aftertaste. The result? A cup of coffee that not only tastes better, but also tells a story about its origins and the people behind the beans.

About 1% of the world's coffee production is specialty coffee.

What Makes Specialty Coffee Unique?

Specialty coffee distinguishes itself on several levels. It is not just about the taste of the coffee itself, but about the entire production chain – from plant to cup. This means that every step in the process is carefully controlled:

1. The Origin

Specialty coffee often comes from specific regions and microclimates. The combination of soil, altitude, climate and other environmental factors creates unique flavors, also called "terroir". This is why coffee from Ethiopia, for example, can taste floral and fruity, while beans from Brazil are often sweeter and nuttier.

2. Selective Harvest

Unlike commercial coffee, where beans are often harvested in large quantities, specialty coffee only has the ripest cherries carefully picked by hand. This labor-intensive process ensures better flavor and fewer defects in the beans.

3. Quality control

After harvesting, the beans are carefully tested for quality. They are subjected to cupping, a technique in which experts taste the coffee and assess its aroma, taste, acidity, body and aftertaste. Only the very best beans are classified as 'specialty'.

4. Sustainability and Ethics

Specialty coffee is often produced in a sustainable and ethical way. Many roasters and traders work directly with farmers to ensure fair prices and promote sustainable farming practices. This not only helps the farmers, but also creates a better coffee experience for the consumer.

5. Taste experience

Specialty coffee offers a wide spectrum of flavors and aromas, beyond the bitter, roasted notes often found in commercial coffee. From floral and fruity accents to complex chocolate or caramel notes: the diversity in specialty coffee is endless.

The History of Specialty Coffee

The term “specialty coffee” was first coined in the 1970s by Erna Knutsen, a pioneer in the coffee world. She used the term to refer to small batches of coffee that came from specific geographic regions and had unique flavor profiles. These coffees were a response to the mass production of commercial coffee, which focused primarily on quantity rather than quality.

What started as a niche market grew into a global movement in the decades that followed. More and more coffee roasters, baristas and consumers began to appreciate the value of provenance, craftsmanship and taste. Specialty coffee became not just a product, but a culture in which transparency, innovation and quality are central.

The 80 Point Rule and Quality Requirements

An essential characteristic of specialty coffee is the 80 point rule. This score is awarded to coffee that meets strict quality standards. But how does that work exactly?

When assessing coffee, various criteria are taken into account:

How intense, complex and balanced is the flavour? Is the acidity fresh and lively, or too dominant? How full and mouth-filling does the coffee feel? How long does the flavour linger after drinking?

The process of judging, also known as cupping, is carried out by trained professionals working with SCA standards. Each coffee is tasted and judged, and only those coffees that score 80 points or higher are allowed to call themselves specialty coffee.

The Role of the Specialty Coffee Association (SCA)

The Specialty Coffee Association plays a central role in the specialty coffee industry. This organization sets quality standards, provides education and organizes events to connect professionals in the coffee world.

The SCA works with coffee producers, roasters and baristas worldwide to ensure that quality and sustainability are at the heart of every step of the process. Through training and certification, the SCA helps professionals develop their knowledge and skills. This not only leads to better coffee, but also to a greater appreciation for the craft behind specialty coffee.

Direct Trade and Fair Trade

Sustainability and ethics play a big role in the specialty coffee movement. Two commonly mentioned approaches are Fair Trade and Direct Trade.

Fair Trade focuses on fair working conditions and a guaranteed minimum price for farmers. The Fair Trade label gives consumers the certainty that the coffee has been produced in a fair way.

Direct Trade goes one step further. Here, coffee roasters work directly with farmers, without intermediaries. This model offers more transparency, better prices for producers and stimulates the production of coffee of exceptional quality. Although Direct Trade is not an official certification, it is often seen as a way to make the coffee chain even more fair and efficient.

Both models contribute to a more sustainable industry and better living conditions for coffee farmers worldwide.

For more information about coffee certifications, you can read the following article:

https://koffiekenner.com/blogs/leer-over-koffie/roast-levels

Specialty Coffee and Coffee Culture

The rise of specialty coffee has also changed coffee culture. Coffee shops and roasteries play a major role in this movement. They not only offer unique coffee experiences, but also create a place where enthusiasts can come together to share their passion for coffee.

The traditional café has transformed into a place where quality, knowledge and craftsmanship are central. From espresso shots to pour-overs and cold brew: coffee bars are experimenting with different brewing methods to bring out the best flavors.

Future of Specialty Coffee

The future of specialty coffee looks promising. Innovation plays a big role, both in terms of brewing methods and technology. Smarter equipment makes it possible to roast and brew coffee even more precisely, leading to better results.

In addition, sustainability is becoming increasingly important. Consumers not only want to know where their coffee comes from, but also what impact their choices have on the world. This encourages producers and roasters to embrace environmentally friendly and ethical practices.

Social media also plays a big role in the evolution of specialty coffee. It connects coffee companies and consumers worldwide, and makes it easier to share trends, knowledge and stories.

Specialty coffee is not just coffee. It is a tribute to nature, farmers and artisans who contribute to this exceptional product. For the true connoisseur, every sip is an experience – a journey through taste, origin and craftsmanship. This is the future of coffee: a world where quality, sustainability and passion come together in one cup.