Specialty Coffee

Specialty coffee is defined by quality: coffee that scores 80 or above on the Specialty Coffee Association's 100-point cupping scale. This scoring system evaluates fragrance, aroma, flavor, aftertaste, acidity, body, balance, uniformity, clean cup, sweetness, and defects.

The specialty coffee movement emerged in the 1960s and 1970s as a reaction against commodity coffee, which prioritized volume over quality. Pioneers like Erna Knutsen, who coined the term 'specialty coffee' in 1974, and Alfred Peet, who opened Peet's Coffee in 1966, laid the groundwork for a new approach that valued origin, roast quality, and freshness.

Today, specialty coffee encompasses single-origin coffee, direct trade relationships, lighter roasts, precise brewing, and a culture of continuous improvement. Organizations like the Specialty Coffee Association, World Coffee Research, and the Coffee Quality Institute set standards and drive innovation across the industry.