Selvä peli.

What “Speciality Coffee” Actually Means?

Julkaistu 5.12.2014

What “Speciality Coffee” Actually Means?

What “Speciality Coffee” Actually Means?

As a coffee drinker you have a two options on what to drink — regular or specialty. But what’s the difference between those two, and why should you care?

The journey coffee travels from a planted seed to your cup is long and complicated. There are multiple stages during which it can be ruined, and even one ruined coffee bean can turn pot of speciality coffee into bitter tasting regular cat piss.

Yes, let’s make it clear at the start. In todays coffee production 'regular' is often a sneaky synonym for bad quality, lack of sustainability and transparency. In return, this means for an unpleasant experience through bad taste and a not so great feeling. Conversely, most cases of speciality coffee mean for guaranteed quality through all stages of the coffee production from process from seed to cup.

Besides the taste, one of the major differences between the two is that speciality coffee is actually good for you in more ways than just taste. You’ve probably read studies about the health benefits of coffee ranging from reduced risk to diabetes, Alzheimers, dementia to preventing various cancers, but remember, even an overdose of the good stuff can lead to some less than wanted effects (e.g. ruining your sleep pattern). However, drinking regular often has worse side effects and affects both your entire system from head to stomach.

So, how do you choose your coffee then? How do you know if coffee is regular or speciality? The only way to comprehend these skills is to understand the coffee production from the plantation to cup. So here we go...

Growing and processing

It all begins with the coffee seed or bean, the same bean that your cup of black gold is brewed from. First an unprocessed coffee seed is planted. It has to be a good quality seed and it has to be planted in the right place at the right time to produce quality coffee. There are two different species of coffee: softer Arabica and Robusta, which is more bitter, but easier to grow. Roughly all speciality coffee comes from the top 10% of Arabica seeds.

After 3–4 years, the planted coffee tree will bear it's first red fruits — coffee beans which are ready to be harvested.

Coffee is mostly picked by hand, either “strip picked” or “selectively picked”. Strip picking is a quicker process but it also means all the berries of the tree are picked at the same time. Selective hand picking takes more time but gives better result, as only the beans that are just at the peak of ripeness are picked and raw beans left for later.

Once the picking is complete the coffee has to be processed as quickly as possible to prevent spoilage. There are methods to do this: dry, semi-dry and wet.

When using the dry method, coffee beans are spread to dry onto a large surface and dried under the sun. In the wet method, the pulp of the bean is removed and beans are fermented in tanks and washed with great amounts of water. This is one of the most crucial steps of coffee processing and often done wrong. False fermenting and washing can give coffee impurities and a bad bitter taste that cannot be removed afterwards.

Once the coffee is dried, they are sorted by size and weight. Damaged and wrongly colored beans are removed. Unfortunately huge part of the global coffee industry consists of bad quality coffee beans which are sold and used to produce cheap coffee blends, without fair pay to the farmers. Removing these bad quality coffee beans is important because even one over ripe coffee bean can ruin your cup of coffee by giving it a sour and vinegar-like taste. Once the sorting is complete the green coffee beans are stored in jute or sisal bags until their shipment to a roastery.

To give you an idea of the coffee traffic, in the year of 2012 there was almost nine million TONS of green coffee produced.



Now, it’s time to test the coffee. The taster, also called “the cupper”, will check the colour, which for a professional cupper tells a lot about the quality. After visual approval, is time for some chemist-like roasting, brewing, smelling and “slurp” sounding tasting, and once the quality is approved by the cupper, the rest of the beans are roasted.

Beans are usually roasted at about 230–260 degrees celsius. Coffee is kept moving during to roasting. When the inner temperature of the beans reaches 230 degrees celsius, the oil inside them begins to emerge. This changes the beans from green to brown and gives the coffee it’s actual aroma. Once roasting is complete, the beans are immediately cooled, either by air or water and now the coffee has to hurry to get to your cup. Aromas begin to fade immediately after roasting as coffee is at it's best to enjoy 2–30 days from roasting. High quality coffee is often excellent after 30 days but there is no hope for regular coffees.

Now for the last two steps.

Grinding and brewing

Are you already buying your coffee as beans? If not, you might want to give it a thought, as getting the right grind for you can make a huge difference. Why is this important? Well, it will allow you to extract all the flavour quickly (before they lose their aroma after grinding) to allow for that perfect cup of coffee. Finer for espresso, coarser for filtered. Some studies say that ground coffee can lose up to 60 % of it’s aroma within 15 minutes after grinding, so if you’re wondering why coffee at home doesn’t taste as good as at your favourite cafe this could be one reason. Now to brewing...

Coffee brewing itself is a chemist-like process that you can spend your whole life studying, but covering basic things is enough to many of us. Brew with care and before taking the first sip, take a second and appreciate the long journey it has travelled, just for you and your health.

So how we do it at Warrior Coffee?

When we talk about speciality coffee, each step of the process is handled with the best possible care and knowledge. And not just that. We only work with partners who match to our quality standards and transparent operations, which our Organic Certification brings, too. One flaw and the word 'speciality' no longer has meaning. This is why majority of coffee consumed around the world is regular - they just cannot meet these ethical and qualitative standards.

Every coffee drinker deserves a possibility to choose what he or she drinks, and we are fortunate enough to be apart of a movement that recognises this. We at Warrior Coffee are proud to be producing high quality coffee with minimized toxins, which you can read more about here.

Stay tuned for more coffee knowledge dropping soon! Meanwhile... have a great day and enjoy your speciality coffee, it is good for you!

If you want to know more about speciality coffee, coffee culture and how to make perfect cup of coffee, sign up for our newsletter. We’ll send you only quality articles about coffee, best recipes and other great coffee stuff with no spam included, only pure awesomeness.

Ostoskorisi on tyhjä