{"id":3949,"date":"2019-09-25T11:08:26","date_gmt":"2019-09-25T09:08:26","guid":{"rendered":"https:\/\/b2b.coffeedesk.pl\/blog\/?p=3949"},"modified":"2019-09-25T11:16:01","modified_gmt":"2019-09-25T09:16:01","slug":"what-is-speciality-coffee-and-why-should-you-have-it-on-offer","status":"publish","type":"post","link":"https:\/\/b2b.coffeedesk.com\/blog\/2019\/09\/25\/what-is-speciality-coffee-and-why-should-you-have-it-on-offer\/","title":{"rendered":"What is speciality coffee and why should you have it on offer"},"content":{"rendered":"\n

You don\u2019t have\nto be a coffee lover or work for several years in the industry to come across\nthe term: \u2018speciality coffee\u2019. What does it mean? And are speciality coffees\nreally so exceptional, do they deserve so much attention from both the consumer\nand the business owner?<\/strong><\/strong><\/h2>\n\n\n\n

To\nunderstand the importance and remarkable character of speciality coffees, you\nneed to look at them within the context of all other coffees available on the\nmarket. Before coffee began to be a luxury commodity, for decades it was used\nsolely as barter, like wheat, salt or petroleum. This happens also today, but\napart from mass produced low-quality coffees, we have a choice, which we didn\u2019t\nhave earlier. This is where speciality coffee comes in, being in almost every\naspect the opposite of \u2018ordinary\u2019 coffee, i.e. commodity coffee<\/em>. What are the differences?<\/strong><\/p>\n\n\n\n

Price<\/strong><\/strong><\/h3>\n\n\n\n

For many\npeople, price is the first thing which jumps to mind when thinking about\nspeciality coffee. Since speciality coffee is exceptional, it surely must be\nexpensive too? There is no simple answer to that question, because it is\ndifficult to define at what point coffee starts to be expensive. However, there\nis one strict rule which states that you cannot get good coffee for peanuts,\nbut you can massively overpay for a low-quality product. <\/strong>So\nwhen it comes to speciality quality coffee, we can be sure that every penny we\nspend on it will be reflected in quality. And the quality can be easily\ninferred from the packaging, since it gives very precise information about what\nis inside. This information contains coffee origin, growing altitude, coffee\nvariety, type of processing, roast profile, flavour notes and quite often also\na detailed history of the farm or family which produced the coffee thousands of\nmiles away from here. All those nuances denote a luxury good and are justified\nby the price which clients are ready to pay at a coffee shop. So since there is\ndemand, there needs to be supply as well. \nOf course, you can orient yourself by the price only and simply search\nfor the most expensive coffee, but this is somewhat of a mine field: big\ncompanies produce coffees imitating a premium product, but their uniqueness\ncomes down to the packaging. <\/p>\n\n\n\n

\"\"\/
The price of the currently most expensive coffee in the world can give you a headache. $2,263 per kilogram of green coffee? This is unthinkable even for its author: Wilford Lamastus from Elida Estate in Panama, shown in the picture. <\/figcaption><\/figure>\n\n\n\n

Taste<\/strong><\/strong><\/h3>\n\n\n\n

Since the price stems from quality, the biggest differences between commodity<\/em> and speciality<\/em> coffee can obviously be found in the cup. Over 67% of global coffee is produced in 5 countries<\/strong> (Brazil, Vietnam, Colombia, India, Indonesia). So we don\u2019t normally have a chance to appreciate the whole range of coffee flavours; and yet, in that respect, coffee is the most diverse food in the world.  For most of us, coffee tastes of… coffee. But the moment you try, e.g. the beans from the Yirgacheffe region in Ethiopia, you see that coffee can taste like Earl Grey with lemon, smell like jasmine and have the texture of apricot juice. High quality Kenya will have the notes of rhubarb, strawberries, raspberries and berries; moreover, it will be sweet and creamy. You think it\u2019s impossible? And yet! Coffee\u2019s aromas and flavours are extremely varied, but in order to appreciate them, you first need to know where to look for them. Also, to really enjoy them, you need to be open and forget that you are drinking coffee. What we usually drink is a bitter and rather dull brew, meant primarily to stimulate us, that doesn\u2019t give too us many sensory impressions. <\/p>\n\n\n\n

\"\"\/
Growing coffee is not enough to achieve a varied and rich taste. Apart from coffee, fruits such as avocados, papayas or exotic and extremely sweet tomatoes tasting like strawberries are also often grown on farms. <\/figcaption><\/figure>\n\n\n\n

Coffee is a\nfruit<\/strong><\/strong><\/h3>\n\n\n\n

So what is the origin of rose aroma, grape acidity or pineapple sweetness in coffee? Coffee is an agricultural product, a fruit, and its quality depends on many factors influencing the terroir, <\/em>which we associate primarily with wine. The best farms sit high, often at over 6,500 feet above sea level. Coffee grows there in the shade, maturing very slowly. Coffee cherries are then meticulously hand-picked one by one and repeatedly sorted through in search for imperfections.  Like any fruit, coffee is full of natural flavour notes: it combines a sweet, sour and bitter flavour. Thanks to that, speciality quality coffees are perfectly balanced, even fresh and juicy. When we think about a typical coffee sold at a supermarket or petrol station, all this sounds really peculiar. And yet, this is understandable, since large-scale, intensified coffee production is a standard in mass production. Such coffee grows at lower altitudes, and its harvest is fully mechanised. The aim is for the production to be efficient, even at the cost of coffee quality and flavour variety. <\/p>\n\n\n\n

\"\"\/
A fresh picked Arabica coffee cherry, Geisha variety: it\u2019s juicy and sweet inside, just like fruit juice. <\/figcaption><\/figure>\n\n\n\n

Coffee is\npeople <\/strong><\/strong><\/h3>\n\n\n\n

This may sound like a pretentious slogan, but if we actually look at the prices on the commodity<\/em> coffee market, we will understand that it\u2019s sold below production cost. And yet, coffee doesn\u2019t pop up just like that; it is the result of the farmers\u2019 hard work.  In these extremely difficult times, one of the means of survival is to produce high quality coffee. Thanks to that, you can sell it not for an artificial, non-market price, but on free market rules, for the price corresponding to the quality of the cup. Speciality coffee<\/em> market proves that coffee is more than just beans in a pretty packaging. Behind all this, right at the beginning of the journey, is a farmer. Farmers work hard all year, and their efforts may be undermined by too much or too little rain or a pest infestation. So by buying coffee with a \u2018soul\u2019, from a reliable source, we help to grow local businesses, which are located far away, at the end of the world. Such farms are often far more eco-friendly, since their owners understand perfectly well that the quality of the product depends on soil and water quality and biodiversity of the whole ecosystem.  The best farms in the world look like a wild forest, not a field with evenly spaced coffeas.<\/p>\n\n\n\n

\"\"\/
Ratibor is a member of Hartmann family, descendants of a Czech emigrant. Their farm not only produces one of the best coffees in the world; it is also a bird sanctuary. You can meet there, e.g., toucans. <\/figcaption><\/figure>\n\n\n\n

The farm, however, is just the beginning. This is where green coffee is produced; this coffee then needs to be roasted in order to become suitable for drinking. This process also is two-faced, depending on the quality segment we are talking about. Industrially produced coffee is typically dark roasted, which is intended to cover up imperfections in the raw material. As a result, coffee becomes even bitterer, it tastes burnt, has the notes of rancid fat, and it is hard to find any positive notes in it. Such coffee is produced in big factories, where the roasting process itself is mechanised and efficiency-oriented, which has a bearing on quality. However, if we have some exceptional raw material, it is worthwhile to roast it in a way that will bring out its characteristics. This is why speciality<\/em> quality coffees are roasted lighter, which helps to preserve the potential developed on the farm. It is thanks to the combination of terroir<\/em> and light roasting that we can enjoy floral, juicy or sweet caramel notes with all our senses. Speciality coffees are often roasted locally, in the neighbourhood, which lets us obtain a maximally fresh product, which is in that case crucial.<\/p>\n\n\n\n

\"\"\/
 Coffee roasting is a process which requires your full attention. You need to control air and gas pressure, time, drum rotations and beans. The way they change over time helps you to establish the right moment for taking out the coffee. You literally have to be precise to 1 second! <\/figcaption><\/figure>\n\n\n\n

Coffee is a\nlifestyle<\/strong><\/strong><\/h3>\n\n\n\n

An exceptional product requires exceptional setting: packaging and preparation, eventually also serving at a coffee shop or restaurant. To exploit its full potential you need to have the knowledge and skills not only to satisfy, but also to fascinate your guests with the richness and variety of flavours. This is why thousands of different coffee brewing accessories, such as the Hario V60 Coffe Dripper<\/a>, Chemex<\/a> or Syphon Coffee Maker<\/a>, are produced. They let you brew coffee in a spectacular way, making it a ritual. Precious materials and timeless design are what makes for the experience of handling an exceptional product. Obviously, speciality coffee comes down first and foremost to taste, so if you want to drink it quickly, it will give you just as much pleasure in the form of espresso or from a pour-over coffee maker. You will immediately tell the difference between speciality and ordinary, commercially produced coffee. As the coffee expert used to say: \u2018Life is too short to drink bad coffee\u2019<\/strong> – and let\u2019s stick to that!<\/p>\n\n\n\n

\"\"\/<\/figure>\n\n\n\n

Coffee is you<\/strong><\/strong><\/h3>\n\n\n\n

So what\nare the benefits of having speciality quality on offer?<\/strong> Regardless\nof whether we are talking about a coffee shop, restaurant, hotel or bar, doing\nso will bring you the following advantages:<\/p>\n\n\n\n

  1. Higher product quality<\/strong>:\nthis is obvious and often used as a cheap advertising slogan. In this case,\nhowever, quality is tangible and reflected in each cup of coffee.<\/li>
  2. Higher service quality:<\/strong>\nspeciality coffee requires better knowledge and skills from those who make and\nserve it. Thanks to a well-thought-out training path, it is not only guests who\nwill appreciate the taste, your involvement in product preparation and the\nstory that comes with it. Employees also will be given opportunities for\npersonal growth on a new career path that is both appealing and intriguing, and\nthey will be encouraged to stay longer at a workplace offering such\nprospects. <\/li>
  3. Consistent offer: <\/strong>fresh\ningredients, local suppliers, experienced cooks, seasonal menu… Does this\nsound tempting and tasty? So why should coffee be an exception to the rule and\ncome from an industrial supplier, from an unknown source, be 6 or more months\nafter roasting and be brewed without an even rudimentary knowledge? <\/strong>A meal at a restaurant is as good as its weakest\nlink, which is usually coffee, served at the very end. So let\u2019s see to it that\nits quality matches that of all other menu items.<\/li>
  4. Image<\/strong>: being\nexperts in our domain, we can build the trust of our guests, show them the\ngreat and varied world of coffee which they can experience only at our place.\nBy doing so, we build a base of loyal customers who will become the best\nambassadors for our premises.<\/li>
  5. Turnover<\/strong>:\nhigher prices translate into higher profits. Of course, higher quality entails\nhigher costs, but a margin on speciality coffee can exceed that of an\nindustrial product: you only need to act smart. The number of speciality coffee\nshops in the world has multiplied over the last decade. In Poland alone, you\ncan now drink coffee from the highest quality beans in cities such as Olsztyn,\nD\u0119bica, P\u0142ock or Legnica. In large metropolitan areas, speciality coffee is a\nstandard. Even the biggest global coffee shop chains have noticed this trend\nand they are now trying to weave its elements into their offer. Big players are\nvery good at counting, so if also they have decided to enter this new\nterritory, known as speciality quality, this proves that doing so will pay off\nalso on a smaller scale.<\/li><\/ol>\n\n\n\n

    You can be\nsearching for pros and cons for hours. One thing is certain: today,\ncoffee tastes best in its history.<\/strong> So if we have access to a great product\nand can please our guests even more, and, moreover, make money out of it, why\nwait?<\/p>\n\n\n\n

    Sources:<\/strong><\/p>\n\n\n\n

    http:\/\/www.ico.org\/prices\/po-production.pdf<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

    You don\u2019t have to be a coffee lover or work for several years in the industry to come across the term: \u2018speciality coffee\u2019. What does it mean? And are speciality coffees really so exceptional, do they deserve so much attention from both the consumer and the business owner?<\/p>\n","protected":false},"author":4,"featured_media":3891,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[54,59,53,61],"tags":[8,127,93,91,108],"class_list":{"0":"post-3949","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-coffee","8":"category-find-your-business-profile","9":"category-knowledge-base-about-products","10":"category-speciality-cafe","11":"tag-coffee","12":"tag-coffee-brewing","13":"tag-speciality-cafe","14":"tag-speciality-coffee","15":"tag-trends"},"acf":[],"yoast_head":"\nWhat is speciality coffee and why should you have it on offer - Blog B2B Coffeedesk<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/b2b.coffeedesk.com\/blog\/2019\/09\/25\/what-is-speciality-coffee-and-why-should-you-have-it-on-offer\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"What is speciality coffee and why should you have it on offer - Blog B2B Coffeedesk\" \/>\n<meta property=\"og:description\" content=\"You don\u2019t have to be a coffee lover or work for several years in the industry to come across the term: \u2018speciality coffee\u2019. 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