From Morning Routine to Fine Dining Experience
Coffee.
For some, it’s an integral part of the morning; for others, it’s just a quick cup before heading out the door. But for a long time, it was simply "coffee"—a hot brew consumed to wake you up and start your day. Since at least the 1970s, coffee has slowly grown into something more, much like fine wines—a drink to be tasted, savored, and rated. Organizations like the Specialty Coffee Association (SCA) have devised criteria for measuring the quality of coffee beans. Since then, specialty coffee shops and small-batch roasters have offered customers more than just a simple cup of joe; they offer an experience.
What Makes Specialty Coffee… Special?
By definition, a specialty coffee must score 80 points or higher out of 100 on the Specialty Coffee Association Cupping form. This process accounts for any defects in the green, pre-roasted beans, the quality of the water used to grow the beans, and the strength of the brew once it's made. Some international organizations also consider the growing conditions, the working conditions of the workers, and other societal concerns. Regardless of the specific requirements, specialty coffees must meet strict standards before they are even sent to roasters, ensuring the highest quality coffee is produced.
Where It’s Grown Changes How It Tastes
Most coffee is grown along the “Bean Belt,” between 23 degrees North and 23 degrees South of the Equator (also known as the Tropics of Cancer and Capricorn). This area is primarily tropical and includes parts of Mexico, Central America, and Africa. These regions make up the bulk of specialty coffee growers.
Each country has its own unique flavors, influenced by growing seasons, elevation, soil quality, and climate. Specialty coffees often list the region they were grown in, the farm or organization that produced them, and their elevation, allowing roasters and coffee drinkers to know what flavors to expect.
Specialty Coffee Around the World
Specialty coffee has its roots in the coffee scene in San Francisco. Erna Knutsen coined the term in the 1974 issue of Tea & Coffee Journal, and it has since spread to many parts of the world. While Europe has always had a strong demand for coffee, in recent years, the demand for specialty coffee has increased. Australia has also seen a rise in specialty coffee roasters and coffee shops, with higher standards expected in every restaurant and café across the nation. More recently, the specialty coffee scene has exploded in Asia, particularly in South Korea, China, and Japan, where small-batch roasters are becoming more common. There’s no doubt that while coffee has always been popular, people are now expecting higher-quality drinks when they visit a coffee shop.
More Than Just a Cuppa’ Joe
Specialty coffee has come a long way from its humble beginnings, evolving into a global phenomenon that offers more than just a caffeine fix. With strict grading standards, unique growing regions, and a rich history, it’s no wonder coffee lovers are seeking the best brew. From San Francisco to Seoul, the world is waking up to the craft of specialty coffee. After all, it’s not just coffee—it’s an experience in every cup.
