What does specialty coffee really mean? A roaster's answers to the 7 most common questions
Here at the roastery, coffee is both a passion and a profession. Our days are filled with conversations about beans, roast levels and brewing methods. But one word comes up more than any other: specialty coffee. It's a term that has spread from café chalkboards to supermarket shelves, yet for many its real meaning stays unclear. So what does it actually mean?
Our customers ask us this all the time, and no wonder — the term is thrown around everywhere these days. As someone living the everyday life of a small-batch roaster, I can tell you the difference between supermarket coffee and true specialty coffee is enormous. It's like night and day. This isn't marketing fluff, but an entire philosophy of quality that stretches all the way from the coffee farm to your cup. Let's break the concept of specialty coffee down into its parts and answer the seven most common questions we hear in our work every day.
1. What does "specialty coffee" officially mean?
First of all, specialty coffee isn't a drink, like a latte or a cappuccino.
It's an official quality classification based on the standard set by the international Specialty Coffee Association (SCA). For a coffee to be classified as specialty, it has to earn at least 80 points out of 100 in a professional cupping — that is, tasting — process. In the assessment, professional tasters score the coffee's aroma, flavour, acidity, body and aftertaste.
But the score is only the tip of the iceberg. In practice, specialty coffee is a promise of quality throughout the entire production chain. It means:
- Careful cultivation: The coffee cherries are hand-picked at exactly the right ripeness.
- Precise processing: The beans are handled and dried using methods that bring out their best flavour qualities.
- Quality control: All defective beans that could spoil the flavour are carefully sorted out of the green coffee.
- Skilful roasting: The roaster creates a roast profile for each coffee that brings out its unique character.
It is, in short, the absolute pinnacle of the coffee world.
2. Isn't all small-batch roastery coffee specialty coffee?
Many people assume that all coffee from a small roastery is automatically specialty coffee. That isn't the case, however.
The term "small-batch roastery" refers only to the scale of operation. It tells you the coffee is roasted in small batches, which allows for more precise quality control and better freshness. While most small roasters — us included — are devoted to specialty coffee, a small roast batch alone is no guarantee of quality.
What's decisive is always the raw material. We could roast a small batch of low-grade green coffee, but the result still wouldn't be specialty coffee. Our philosophy rests on sourcing only high-quality, traceable specialty-grade green coffees. Only then can we use our roasting craft to make sure the bean's potential ends up in your cup.
3. How does specialty coffee differ from supermarket coffee in flavour?
The difference in flavour is like that between boxed wine and a quality vintage.
Supermarket coffees emphasise a consistent, high-volume flavour. They're often blends made from mass-produced beans, roasted dark. A dark roast not only guarantees consistency, it also masks flaws in the raw material. The flavour is typically bitter, harsh and one-dimensional.
With specialty coffee, the aim is the opposite: not to mask, but to highlight. A gentle roast brings out the unique flavours of the coffee's origin and variety. One coffee tastes of chocolate and nuts, another of bright citrus and floral notes. It's a genuine flavour journey.
Our light roast coffees, for instance — like our Ethiopian — can surprise you with their berry character and tea-like lightness. A Brazilian coffee, on the other hand, can be full-bodied and nutty. These aren't added flavourings, but the coffee bean's own natural flavours.
4. Is specialty coffee always light roast?
Far from always, even though light roast is a hallmark of specialty coffee.
Light roast is popular because it best preserves the coffee's original, delicate and acidic flavours. It lets the raw material speak for itself and is a great way to get to know the differences between origins.
A good roaster, however, knows how to work the bean in many ways. A medium-dark or skilfully made dark roast can also be excellent specialty coffee, as long as the roast doesn't steamroll the bean's own flavours. Our Smooth Espresso Blend, for example, is roasted a little longer to bring out sweetness and body, yet it's still full specialty grade.
5. Why does specialty coffee cost more?
When a 15-euro bag of specialty coffee sits next to the supermarket's four-euro offer pack, the price difference feels huge. It's entirely justified, though, because these are two completely different products.
Factors that affect the price:
- The cost of the raw material: For high-quality, hand-picked and carefully processed green coffee, the farmer is paid a fair price that is above the market rate. It's the only way to encourage the production of quality.
- Small batches: We don't buy coffee in enormous containers, but in small, high-quality micro-lots whose origin is precisely traceable. This raises sourcing costs.
- Craftsmanship: We roast our coffee weekly in small batches at our roastery in Pietarsaari. It's slow handcraft, not industrial mass production.
- Quality control: Continuous quality control of both the green coffee and the roasted product is essential to guarantee a top-grade result.
You're not just paying for coffee, but for the whole transparent, quality-focused chain.
6. How do I get started in the world of specialty coffee?
Be curious and start simple — that's our best advice.
The easiest way is simply to experiment. That's exactly why we created our coffee sample packs. A 90-gram bag is the perfect size to test a new origin or roast level without committing to a big bag. It's a risk-free way to find your own favourites.
Another good approach is to visit a quality café that serves coffee from a local roastery. Our coffees, for instance, are available at Fiika Café in Pietarsaari. Ask the barista for recommendations, tell them which flavours you like, and let a professional guide you. They love talking about coffee.
And the most important thing: forget your preconceptions. If you're used to dark and strong, try something fruity. You might be surprised!
7. Do I need expensive equipment to enjoy specialty coffee?
Absolutely not. While good equipment will get more out of the bean, you can get started with surprisingly little.
The most important item in the whole gear arsenal is the coffee grinder. Freshly ground coffee is the single biggest improvement to your coffee moment — more important than an expensive brewer.
Affordable, simple brewing methods such as a moka pot, an AeroPress or a traditional pour-over (e.g. the Hario V60) are excellent for specialty coffee. They bring out a clean and nuanced flavour.
If, on the other hand, you value ease and consistent quality, modern JURA automatic machines are a great choice. They grind the beans fresh for every cup and prepare espresso and other drinks at the touch of a button. The most important thing, though, is always what you put into the machine: a high-quality, fresh bean.
Ready for a flavour journey?
Specialty coffee isn't a secret science or a treat for the few. It's an invitation to discover coffee's true potential and to enjoy cleaner, better flavours. It's a story that begins on tropical hillsides and ends in your morning. It's respect for the raw material and the people who produce it.
We hope these answers have clarified what we mean when we talk about specialty coffee. The next step is to taste the difference for yourself.
Browse our full selection or get in touch — we're happy to help you find your next favourite coffee. And if you run a café or want better coffee for the office, take a look at our business services.
Frequently asked questions
What is the SCA scoring system?
The SCA (Specialty Coffee Association) maintains a standard that uses a 100-point scale to assess the quality of green coffee. Professional tasters (Q Graders) evaluate the coffee's qualities, such as aroma, flavour, acidity and cleanliness. A coffee that scores at least 80 points is classified as specialty coffee. The standard provides an objective, worldwide way to assess quality.
Does specialty coffee keep better than ordinary coffee?
If anything, the opposite. Because specialty coffee's appeal lies in its nuanced aromas, freshness is everything. We recommend using the coffee within 2–4 weeks of the roast date, and within a few weeks of opening the bag. Store your coffee in its airtight bag or in a container, away from light, heat and moisture. Don't keep coffee in the fridge.
Can I make espresso from specialty coffee?
Absolutely! Espresso is a brewing method, not a particular coffee bean. Any quality coffee can be brewed as espresso. Different coffees produce very different espressos. A fruity Kenyan makes a bright, acidic espresso, while our Smooth Espresso blend is designed to produce a more classic, full-bodied and sweet espresso. Be bold and experiment!
How do I know which coffee suits me?
The best way is to taste. Think about which flavours you enjoy otherwise: dark chocolate, berries, fruit or nuts? The flavour descriptions on coffees help with the choice. The easiest approach is to order a few different coffee samples and arrange your own little tasting. Or just ask us directly — we're here to help you find the perfect coffee.
Do you offer coffee training?
Yes, we offer tailored training sessions and workshops as part of our business and wholesale services. We help café staff and office coffee leads get the most out of our beans. We believe knowledge adds to the enjoyment. For private individuals, the best way to learn is to come and chat with us, or with our baristas at Fiika Café.