Journey of Specialty Coffee from Bean to Cup

Have you ever walked into a café and seen a barista weighing coffee beans on a scale, then grinding them fresh in front of you? If your answer is Yes, then you’ve most likely tasted specialty coffee.  Specialty Coffees are quality driven unlike the regular coffees you get at commercial chains. These coffees are continuously checked for quality from the farm until they are brewed into a cup.

These defect free coffees then end up with specialty coffee roasters who roast them with care. The traditional coffee roasters often burn their coffee beans to a crisp - This leaves a smoky, ashy flavour in the coffee and masks the delicious ones. Since mass roasters do not have strict quality control over their green beans, they try to hide or mask the inferior flavours by roasting them dark.  Specialty coffees are supposed to be roasted between light to medium or medium-dark range in order to enjoy their inherent flavour notes. Soil type, altitude, processing, roasting, brewing and various other factors determines a coffee’s flavour.