Getting Started
An introduction to specialty coffee — what makes it special, how it's scored, and where to begin.
What Is Specialty Coffee?
Specialty coffee is coffee that has been graded by a licensed Q Grader and scored 84 points or above on the SCA (Specialty Coffee Association) 100-point scale. This distinguishes it from commodity coffee, which is traded on price alone.
The term was first coined by Erna Knutsen in 1974 to describe beans grown in special microclimates that produce distinct flavor characteristics.
Only the top ~3% of coffee produced globally qualifies as specialty grade.
The SCA Cupping Protocol
Coffees are evaluated on 10 attributes:
| Attribute | What's Measured |
|---|---|
| Fragrance/Aroma | Dry and wet scent |
| Flavor | Overall taste impression |
| Aftertaste | Finish duration and quality |
| Acidity | Brightness and liveliness |
| Body | Mouthfeel and weight |
| Balance | Harmony of attributes |
| Uniformity | Consistency across cups |
| Clean Cup | Absence of defects |
| Sweetness | Perceived sweetness |
| Overall | Holistic impression |
A score of 80+ is considered "specialty." Scores above 90 are exceptional.
The Specialty Coffee Supply Chain
Understanding the journey from seed to cup helps you appreciate what you're tasting:
- Cultivation — Arabica vs. Robusta, altitude, varietal
- Harvesting — Selective hand-picking vs. strip harvesting
- Processing — How the cherry is removed (see Processing)
- Milling & Export — Green bean grading and export
- Roasting — Developing flavor through heat
- Brewing — Your role in the final expression
Where to Start
If you're new to specialty coffee:
- Start with filter coffee (pour over or AeroPress) — it's the most transparent expression of a bean's character
- Buy from a local roaster who sources transparently and includes a roast date
- Use freshly roasted beans (within 2–6 weeks of roast date)
- Grind just before brewing
Look for bags that list the origin country, region, farm, and processing method. The more specific, the better.