Tiếng Việt
Specialty coffee refers to exceptionally high-quality beans distinguished by their superior flavor, aroma, and unique characteristics, which are carefully cultivated, processed, and roasted to meet the rigorous standards set by organizations like the Specialty Coffee Association (SCA).
What is “Specialty” coffee?
The concept of Specialty Coffee was first mentioned by Ema Krna Knutsen in 1974 in the Tea & Coffee Trade Journal. She used this term to describe the most delicious coffee beans produced in regions with special climates. Specialty coffee is also not like the words often used in coffee marketing, such as “gourmet” or “premium” because it is a separate name that exists to this day for high-quality Arabica coffee. Coffee in the hands of consumers is the result of a complex chain from farmers, millers, and retailers. This entire supply chain ultimately depends on the barista. Therefore, to define Specialty Coffee, we must examine the role of each person (organization) involved and create a definition of expertise at each stage of the supply chain. That is why Specialty Coffee is not a fixed definition or concept, but will constantly change and be updated at each stage of the coffee industry’s development. – Necessary conditions to become Specialty Coffee:
1. Originating from a farm with good potential seeds
2. Proper harvesting, processing, and preservation methods
3. Standard extraction (brewing) process
– Sufficient condition: having a Cupping score of 80 or higher
Specialty coffee, roughly translated as “specialty coffee”, is a term that describes the most delicious coffee beans, grown and produced sustainably in regions with special climates and brewed to a certain standard according to the SCAA (Specialty Coffee Association of America)* rating scale.
The word “wanting to make the best cup of coffee for myself every day” gradually grew into a commitment, “wanting to develop specialty coffee decently, wanting to build a foundation, and train human resources for the industry first.”
Because specialty coffee in me is very beautiful. Beauty from the coffee beans, the roasting and grinding methods with many stages, to the myriad of brewing methods, bearing the mark of the barista… So beautiful, so delicious, I can’t give up.” Specialty coffee requires a lot from the bartender, not only taste, brewing methods, but also professional knowledge of the physical and chemical properties of each type of bean, each roasting and grinding method. The creativity of the bartender is shown in every stage and can only be developed when truly understanding the coffee beans.
Enjoy Specialty Coffee at Sambodhi Coffee