A Spread of Speciality Coffee Drinks
Erna Knutsen was the first one to use ‘specialty coffee’ in the year 1974. Tea and coffee trade journal was the magazine in which this term, or phrase was used to refer to coffee that was made of the best quality beans and had the most rich and flavored aroma. Gourmet or premium coffee is often called Specialty coffee by many people since then. Specialty coffee, as the name itself suggests, refers to coffee of the best quality, of the finest and the most aromatic coffee beans. Of course the coffee is expensive and pricey, but the effect that it will have on your palate and your senses is always worth the price paid for it.
What is Speciality Coffee?
Specialty coffee comes from beans that have not a single defect or flaw. These coffee beans are handpicked and are neat and perfect. There is not a single bean that is less in flavor and aroma than another. Roasting is an important and crucial factor in determining whether the green beans would turn out being called specialty coffee. The roasting needs to be done in such a way, that the desired flavor is achieved. No less, no more. The balance needs to be maintained in order to get the perfect flavor of specialty coffee. Brewing the specialty coffee is another [art of the fine art of making a cup of specialty coffee. The right temperature of water, the right grounding technique, the consistency and the concentration of the coffee, the ratio of water to coffee, all need to be kept well in mind to get the perfect cup of specialty coffee.
What is so Special about Speciality Coffe Drinks? The specialty of specialty coffee lies in its quality, texture and aroma. You may prepare your coffee drink the way you want to, add some milk, some cream, some ice, some chocolate sauce, some spices, etc, but unless the coffee is of a premium quality, the mark is not achieved. Invest in some quality coffee, some specialty coffee from a trustable and renowned brand, if you run a café. You will clearly be able to see the difference between the coffee that you used and the one that is of a premium, good quality.
As James Hoffman puts it, “Throughout Central America, some of South America and East Africa I expect to see less total coffee being produced – especially less specialty coffee. This will drive up prices further but I think we’ll see some truly exceptional stuff as we learn more about producing higher cup quality on purpose.
If you retail coffee then start thinking about how you’ll see it when it doubles in price. I think it will, and will be sustainable there too. The gap between specialty and commodity will widen significantly. I think genuine specialty (some would say high-end specialty) will also break away from the broad church that we cover with the term “specialty coffee” today.”
