Specialty coffee is also called single-origin coffee, referring to coffee that emphasizes regional flavor. Black coffee, on the other hand, refers to any coffee preparation that is distinguished from milk coffee; any coffee that does not contain milk, such as Americano or pour-over, is called black coffee. The Americano method means first making the coffee into espresso, then adding iced water or hot water, resulting in iced Americano or hot Americano respectively.

[What is specialty coffee?]

[Specialty Coffee]was first proposed by Ms. Erna Knutsen, known as the "godmother of specialty coffee," in 1974 in the Tea & Coffee Trade Journal, highlighting that only in the most favorable microclimates and terroir can uniquely flavored specialty coffee be cultivated, aiming to distinguish it from the bulk commercial coffee traded on the New York futures market. In 1972, Ms. Knutsen, together with Donald Schoenholt and four others, co-founded the Specialty Coffee Association of America (SCAA), and the term "specialty coffee" then became a global term.

"Specialty" here refers to high quality, meaning refined quality, not price. Some people see the word and think that "specialty coffee" should be as expensive as a luxury brand, but that is not the case. Of course, since specialty beans are far higher in quality than commercial beans, it is easy to understand that they also cost more than commercial beans.

The SCAA's definition of the concept of specialty coffee:

Carefully select the most suitable varieties, plant them at the altitude, climate and terroir environment most conducive to the development of coffee flavor; carefully wash and sun-dry the beans, select the highest-grade raw beans with no defects, and deliver them to customers in flawless condition throughout transportation; through the roaster's superb craftsmanship, bring out the richest regional flavor; then use a recognized extraction method to brew a delicious cup of coffee.

Regional flavor means that differences in soil, variety, climate and terroir create different coffee flavors, and it is the soul of coffee from specialty regions. In short, specialty coffee should be high-quality coffee that integrates the three elements of "good raw beans, good roasting, good extraction."

But this still sounds a bit vague. What counts as high quality? The later-established Specialty Coffee Association of Europe (SCAE) proposed a standard: a cupping score of 80 points or above is what qualifies as specialty coffee. Now SCAA and SCAE have merged into SCA, so the definition of specialty coffee has also been unified accordingly, which means: beans that score 80 points or above in comprehensive cupping (blind testing) can be defined as specialty coffee beans. Those scoring below 80 in blind testing are classified as commercial beans.

[Is specialty coffee more premium?]

Specialty coffee really is better, because specialty beans need to go through a lot of screening. From bean selection, roasting and grinding to being poured into the coffee cup, every step is highly demanding. The key point is that the coffee beans must score above 80 in cupping to qualify as specialty coffee, so specialty coffee must undergo very strict and difficult screening before it can become specialty coffee beans.

[The three major definitions of specialty coffee]

SCAE (Specialty Coffee Association of Europe) definition: Specialty coffee is "the evaluation given by consumers after drinking it, as finely crafted high-quality coffee." This cup of coffee will have unique quality and outstanding flavor, different from ordinary coffee that can be drunk anywhere. The Specialty Coffee Association of Europe acknowledges that the market supply of specialty coffee has its limits; it is not coffee that can be consumed anywhere. It is high-quality coffee made from raw beans of the highest standard, roasted with superb skill, with all raw and roasted beans stored under high-standard warehousing specifications, and then brewed with high-standard brewing techniques.

SCAA (Specialty Coffee Association of America) definition: Specialty coffee is completed through the joint efforts of "five parties involved who pursue quality continuously for life." From beginning to end, these people maintain consistently excellent standards to ensure quality and make it a priority work goal, and all participants can cooperate together; none of them can be missing! They include: coffee farmers, green bean buyers, roasters, baristas and consumers. In the overall cycle from production to consumption, everyone cooperates with excellent quality as the shared goal, and only then can the true meaning of specialty coffee be achieved.

SCAJ (Specialty Coffee Association of Japan) definition: Specialty coffee is "coffee that consumers drink and find to have excellent flavor, are willing to give a good evaluation, and feel satisfied with." The definition of "excellent flavor" means the coffee flavor leaves a clear impression, with bright, crisp acidity and a special quality, while the aftertaste of the coffee brings sweetness; and the coffee itself must, at all stages from raw beans to becoming a cup of coffee, carry out consistent and strict production procedures, unified workmanship and rigorous management. Only coffee meeting the above conditions qualifies as specialty coffee.

[How to judge specialty coffee]

1. No off-flavors such as defects or faults, and no astringency;

2. Pleasant flavor based on sweetness; specialty coffee will have obvious sweetness without adding sugar;

3. The coffee is traceable, with sufficient information on the green beans, meaning the "production history" must be clear and traceable to the coffee farmer who produced it (with information such as growing region, estate name, altitude and processing method).

4. Cup of Excellence (CoE) cupping score of 80 or above, a cupping result provided for reference by coffee professionals.