Specialty coffee vs. conventional coffee: what's the difference?

published on November 03, 2022 — by Marc-Alexandre Emond-Boisjoly — 10 mins of reading —

Coffee growing has evolved considerably in recent years, with the emergence of what is known as "specialty coffee". Compared to industrial coffee, it represents an entirely different approach in terms of production, quality and transparency. Here's a detailed comparison to understand the key differences between specialty and conventional coffee.

Moulin de café proposant du café de spécialité

1. What is Café de Spécialité?

Specialty coffee is often associated with very high quality standards. According to Specialty Coffee Association (SCA), this type of coffee must score over 80 points (on a scale of 100) when assessed by experts. This score takes into account criteria such as aroma, flavor, texture and acidity.

Unlike industrial coffee, specialty coffee is generally produced in small quantities by independent farms, which focus on meticulous cultivation and processing methods. The aim is to guarantee a product of exceptional quality, with an emphasis on the aromatic profiles and specificities of each terroir.

2. Quality: A Rigorist Selection of Grains

In specialty coffee, every step of the process, from cultivation to harvest, is carefully controlled. The coffee beans are harvested by hand, often to select only the ripest cherries, guaranteeing a consistent flavor with no major defects.

Conventional coffee, on the other hand, often uses mechanized, mass harvesting, which can include beans of uneven quality. This process is faster and less costly, but can alter the final taste due to the presence of immature or overripe cherries.

3. Transformation processes: Special care and innovation

Specialty coffee uses precise processing techniques, such as the natural, washed or honey process. These techniques have a direct influence on the coffee's aromatic profile, enabling it to develop complex flavors ranging from fruity and floral notes to hints of chocolate or hazelnut.

In contrast, industrial coffee uses standardized processing methods to maximize quantity rather than quality. These beans are often roasted very quickly, sometimes in large quantities, to meet mass consumption demand. This can result in more generic aromas and acidity often masked by intense roasting.

4. Roasting: Craftsmanship vs. mass production

Roasting plays a key role in the final taste of coffee. Specialty coffee roasters adapt their methods to each batch of beans, taking into account the origin, variety and processing of the beans. For example, a roaster may choose a light roast profile to reveal the fruity, floral notes of an Ethiopian coffee, or a medium roast for a coffee with chocolate flavours.

In industrial coffee, roasting is often standardized and pushed to obtain very dark beans. The aim is to produce a uniform taste, regardless of the quality or origin of the beans. This process can create a pronounced bitter taste, masking any imperfections in the beans.

5. Traceability and transparency

Specialty coffee is all about transparency and traceability. Consumers can often find out the precise origin of their coffee, the producer's farming practices and even the characteristics of the harvest (altitude, soil type, etc.). Specialty coffee roasters and producers favor direct relationships to ensure ethical and fair practices.

Conventional coffee, on the other hand, is often sold through anonymous production chains. The emphasis is on production volume rather than on the individuality of each batch of coffee. Traceability is often non-existent, and consumers generally don't know where their coffee comes from.

6. Environmental and social impact

Specialty coffee encourages sustainable practices and fair wages for producers. Producers are often better remunerated, allowing them to invest in sustainable farming methods, such as agroforestry or reducing the use of chemicals. By choosing specialty coffee, consumers indirectly contribute to a production model that is more respectful of the environment and local communities.

Industrial coffee, on the other hand, is often associated with intensive agriculture. This production model seeks to maximize yields without necessarily taking into account environmental impacts or producers' working conditions.

7. The Gustatory Experience: A World of Flavours

Specialty coffee offers a palette of flavors that can vary according to terroir, coffee variety and process. Coffee lovers can discover unique nuances in every cup, such as red fruit, citrus, floral and spicy aromas.

In comparison, conventional coffee aims for a standardized flavor, often bitter or neutral. The dark roasting used to mask bean defects prevents the discovery of subtle notes, limiting the taste experience.

Conclusion: Why choose specialty coffee?

Opting for specialty coffee means choosing a respectful, artisanal approach, where each cup of coffee tells a story of passion and know-how. For coffee lovers, it's a unique taste experience worth exploring. What's more, by choosing a local roaster and specialty products, you support more ethical and sustainable practices, while discovering new flavors.

Ultimately, specialty coffee embodies a philosophy of quality and transparency. So, the next time you enjoy a cup, ask yourself: what's the story behind this coffee?

Tags: Café de spécialité

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