What does specialty coffee mean?

November 21, 2025

Specialty coffee refers to the highest quality level of coffee currently traded. The term does not stand for a specific roast or preparation method, but for the quality of the green coffee and the aspiration to view coffee holistically – from the farm to the cup. Specialty coffee is evaluated according to clearly defined criteria by the Specialty Coffee Association (SCA).

Definition: What does Specialty Coffee mean?

Specialty coffees are coffees that achieve at least 80 out of 100 points in a professional evaluation. This evaluation is carried out by trained coffee experts, so-called Q-Graders, who assess green coffee both physically (inspection of the beans) and sensorially (tasting).

Crucially: Specialty Coffee describes quality, not marketing. Terms like "gourmet coffee" or "premium coffee" are not protected – Specialty Coffee, however, follows clear, internationally recognized standards.

How is Specialty Coffee evaluated?

The evaluation is carried out in standardized cuppings according to the official SCA protocol. Several cups of the same coffee are tasted in parallel to ensure consistency and cleanliness.

Sensory evaluation includes:

Aroma
Flavor
Acidity
Body
Sweetness
Balance
Aftertaste
Overall impression

Additionally, it is checked whether the coffee is uniform, clean, and free of off-flavors. The combination of intensity and quality of the aromas determines the score.

Rating Scale (SCA):

under 80 points: Commodity Coffee (standard commercial good)
80–84.99 points: Very Good
85–89.99 points: Excellent
90–100 points: Outstanding (absolute rarity)

Physical Quality: Defects in Green Coffee

In addition to tasting, green coffee is examined for defects, such as stones, damaged beans, or foreign matter. For Specialty Coffee, a maximum of five defects per 350g are allowed, and primary defects are excluded. This ensures that only carefully harvested and processed coffee falls into this category.

Specialty Coffee vs. Premium Coffee

Premium coffee is also subject to certain guidelines but allows more defects and less consistency. Specialty Coffee goes a step further: it must be sensorially convincing, physically almost flawless, and possess a clear flavor profile.

In short: Every Specialty Coffee is high quality – but not every high-quality coffee is automatically Specialty Coffee.

Filter Coffee, Espresso and Specialty Coffee

Specialty Coffee is not synonymous with filter coffee. Although Specialty Coffee is often used in the filter brewing method to highlight delicate aromas, there are also espresso roasts that meet Specialty Standards.

Often, single-origin coffees, meaning beans from a clearly defined region of origin, are used for filter roasts. Espressos, on the other hand, often consist of blends to specifically control body, sweetness, and balance. Both approaches can be Specialty Coffee – the decisive factor is quality, not the preparation method.

How to identify Specialty Coffee as a consumer?

Even without a cupping form, there are clear indications of Specialty Coffee:

transparent roast date
information on origin, farm, or cooperative
information on varietal and processing method
light to medium, clean roast
uniform beans without breakage or oil exudation

The price is also an indicator: high-quality green coffee, fair payment for producers, and small batches are reflected in the final price.

Who coined the term Specialty Coffee?

The term was introduced in 1974 by Erna Knutsen. She first used it to describe coffees with exceptional quality and a clear origin profile. In doing so, she laid the foundation for today's understanding of Specialty Coffee and for a new appreciation along the entire coffee chain.

What is Gourmet Coffee?

"Gourmet coffee" is not a protected term and says nothing about the actual quality. It is often used purely for marketing purposes. High-quality roasteries instead use precise terms like Specialty Coffee or specific origin information.

Why is Specialty Coffee more than just flavor?

In addition to sensory quality, transparency, direct trade, and fair payment often play a role. Many Specialty Coffees come from small farms, are traded as single varieties, and are carefully processed. The goal is not mass production, but an expression of origin, craftsmanship, and quality.