Specialty coffee

Specialty coffee, known in English as specialty coffee, is one of the most notable gastronomic phenomena in recent years. This term was coined in the seventies by Norwegian Erna Knutsen, a pioneering importer who began working with batch coffees, that is, coffees that come from a specific farm and for which the name of the producer is known. Since its arrival in Spain more than a decade ago, roasters and cafes dedicated to this drink have multiplied throughout the country, conquering both large cities and small towns.

The rise of specialty coffee in Spain

More than ten years ago, specialty coffee burst into the most central and tourist neighborhoods of Barcelona and Madrid. Since then, there has been a proliferation of roasters that take great care of each coffee bean and establishments that offer a unique experience to lovers of this drink. Nowadays, it is common to find specialized coffee shops not only in large cities, but also in suburbs and smaller towns.

The culture of specialty coffee

Specialty coffee has not only conquered commercial premises, but has also reached homes. Many people have embarked on learning the art of barista and preparing their own specialty coffee at home. Social networks such as Instagram and TikTok are witnesses of this trend, flooding with photogenic cups with milk figures and small tutorials on how to prepare the perfect espresso.

Differences between specialty coffee and commercial coffee

Knutsen, who began talking to the press about selling coffee to small roasters in 1974, used the term “specials” to refer to the high-quality coffees that he distributed in small quantities. Additionally, there are specific parameters established by the Specialty Coffee Association (SCA) that define what can be considered specialty coffee. The association uses a rating system that consists of two parts: on the one hand, the coffee must meet certain initial requirements and on the other, the association carries out a tasting that is based on a points system.

These are the quality criteria for a coffee to be considered specialty: Flavor, fragrance, body, acidity, aroma, sweetness, uniformity, balance...

Sustainability and ethics

Specialty coffee is not just a trendy drink; It also represents a commitment to sustainability. Experts agree that, despite its growing popularity, coffee remains largely unknown to many. By enjoying a cup of specialty coffee, consumers are not only enjoying a high-quality beverage, but they are also supporting sustainable and responsible agricultural practices.

Summary

In short, specialty coffee is much more than a passing trend. It is an experience that combines flavor, quality and sustainability, elevating coffee to a new level of appreciation and enjoyment.