【┘】 Reading time: 7 mins
We have already told you on other occasions that only coffees that meet the criteria of the SCA (Specialty Coffee Association) and obtain a minimum score of 80 out of 100 in the cupping carried out by several of its experts are awarded the "specialty coffee" seal.
This is the technical definition, but in a more informal way we can say that a speciality coffee is one that from germination to final preparation follows a very careful and controlled process in order to develop its full potential..
But what does this mean in practice? What distinguishes a speciality coffee from an ordinary supermarket coffee or from that of the big brands that promote their coffee as high quality?
In this article we briefly tell you the key differences between commercial and speciality coffee so that you are in no doubt as to which is better and why.
Can you tell the difference between a commercial and a speciality coffee at a glance?
When it comes to coffee beans, it is very easy to distinguish commercial coffee from speciality coffee at a glance:
1. Speciality coffee: All beans are clear, uniform in size and have no shiny surface have no gloss on the surface. They are free of deformities and defects such as insect bites, breakages or malformations.
2. Commercial coffee: The beans are irregular in size, have defects in shape and are not uniform. there is no uniformity uniformity of colour, ranging from dark brown to yellowish. If there is uniformity, the colour is dark black, as in the case of the cheapest coffees, the beans are black, shiny and sticky. They reach the extreme of roasted coffees.
In a cup, you can also see the difference with the naked eye in a black coffee, as commercial coffee produces a large and long-lasting foam due to its low oil content. In addition, the beverage is almost black, which means that the coffee has been heavily roasted to hide its defects.
Why is the type of grain important?
Coffees at the lower end of the market, such as soluble, instant or blended coffees, use robusta coffee beans because robusta plants flower all year round and are very easy to grow (making them very profitable for producers).
As its name suggests, robusta is a plant that is resistant to climatic changes as well as to diseases and pests. This is mainly due to its 2 to 3.5 % caffeine content, which acts as a natural insecticide, as well as many amino acids and chlorogenic acids.
The problem is that these properties give it a very bitter and astringent taste, and produce a very strong drink.
Speciality coffee, on the other hand, is only made from Arabica beans. These plants are very delicate and generally and generally grow in cool, high mountain climates. As a result, they have developed twice as much genetic information as other species and the fruit is much more complex and balanced, with more aromas, sugars and milder flavours.
As arabica is the world's most prized species, many coffees sold as "premium" advertise that they are 100% Arabica. However, this is no guarantee of quality.
To produce a quality batch of coffee, extensive work is required. From the type of soil to the shade the plants receive, everything has an effect on the quality of the coffee.
It also requires constant attention to every detail of the process: only ripe fruit must be harvested and, once dried and pulped, the fruit must be re-sieved to discard any defects.
Finally, after shelling, the last step is to select the beans by colour: only green or bluish-green beans are suitable, never yellowish or brownish.
Commercial coffees, because of their need for mass production, cannot ensure this level of monitoring and selection.. In order for the farms to meet the very high demand, they not only use discarded beans from speciality coffees, but generally use all fruits, regardless of whether they are immature, stale or defective.
What impact does roasting have on coffee?
In speciality coffee, each batch is roasted naturally, i.e. without any additives, and to a greater or lesser degree, taking into account the specific characteristics of the batch (bean moisture, density, etc.) in order to enhance the organoleptic characteristics to be developed.
Meanwhile, in commercial coffee roasting, the process is done industrially with large roasters. with large roasters. It is very common for all beans to be roasted equally at very high temperatures to give them a slight burnt flavour that hides defects (insect damage, fungus, overripe or unripe fruit, etc.). This way it only tastes like ash, charcoal or wood.
The worst case is roasted coffee, an ultra-processed product, the result of adding up to 15 % sugar to the beans during roasting to cover its defects, but also to protect it against humidity and oxidation, and to make it last longer in the shop . It is therefore the most economical type of coffee.
However, as the sugar is burned, the formation of acrylamide (a carcinogenic component) increases and the health properties naturally present in coffee (phytonutrients, antioxidants, anti-inflammatories, etc.) are destroyed.
And because it is so bitter, you have to add even more sugar in the cup to drink it.
Why is almost all the coffee in the supermarket ground?
It is in the interest of the large coffee companies to grind the coffee because once it is powdered, it is more difficult to distinguish its quality, as the beans are not visible and its freshness is unknown.
This is key, since, after roasting, the coffee starts to release carbon dioxide and, with it, its aromas, which are what make us feel the flavours. After about a month and a half, it loses all aromas and volatile components and begins to oxidise.
In a speciality coffee, the type of bean, the origin, the date of harvest and all subsequent processes of selection and treatment of the bean, including the roasting date, are known. In addition, this information is available on the label.
Commercial coffee does not value these aspects, because what matters is to produce the highest possible volume. Nor do the supposedly gourmet brands indicate when the coffee was roasted and ground, but they mask the information with colourful packaging and seductive marketing campaigns.
What are the organoleptic differences between speciality coffee and industrial coffee?
Speciality coffee is characterised by many nuances in the aroma and complex flavours, such as floral, chocolate or fruity notes. Sweet, sour and bitter elements are balanced, with none of them dominating.
In the case of commercial coffees, the taste is very flattened and bitter, with a burnt aftertaste or chemical, earthy or woody flavours more common.
What does single-origin mean and why is it important?
The origin of each coffee defines it: each lot is the result of the type of plant, but also of the soil where it was grown, the climatic conditions of the season, the cultivation methods...
Maybe that's why coffee single-origin or single-origin coffees have become synonymous with excellence. In specialty coffee, each lot comes from a specific farm and a specific season.. In other words, batches from different years and batches from different farms, even if they are from the same region, are not mixed in one package.
By reducing the variables to one farm, one variety and one processing method, you get a purer coffee: one in which its distinctive flavours and aromas can really shine.
On the contrary, commercial coffee does not undergo any controls and the consumer receives no information on where the coffee comes from or what year it was harvested.
In fact, the coffees we usually see in supermarkets and big brand shops mix coffees of different origins, sometimes as many as eight. Many are even blends of robusta and arabica, to reduce costs or hide defects or the age of the beans, but they use terms such as blend to imply something they are not.
Don't be fooled!
Speciality coffee offers you more taste, more health and more respect for the environment, also compared to coffee. "gourmet" coffee from the big chains. Try it and we guarantee you won't want any other.