What Is the Coffee Cup Score and Why It Matters
In recent years, the term “specialty coffee” has become a buzzword among coffee lovers, roasters, and cafés. But what does it actually mean? Is it just a marketing term, or is there real substance behind it?
Specialty coffee isn’t just a trend — it represents a movement toward quality, sustainability, and appreciation for every step of the coffee journey, from seed to cup.
Let’s explore what makes a coffee “specialty” and why it matters to farmers, roasters, baristas, and especially, to you.
According to the Specialty Coffee Association (SCA), specialty coffee is defined as coffee that scores 80 points or above on a 100-point scale during a standardized grading process.
This process evaluates several aspects of the coffee, including:
These coffees are usually grown at high altitudes, in ideal climates, and processed with extreme care. The beans are then roasted by skilled professionals and brewed to precision to highlight their best qualities.
Specialty coffee often comes from specific regions, farms, or even micro-lots. Farmers focus on cultivating unique coffee varieties and invest in proper care of the soil, harvesting methods, and selective picking.
How the coffee cherry is processed has a major impact on flavor. Specialty coffee producers use methods such as:
Each method is carefully monitored to avoid fermentation defects or mold.
Once processed, beans are cupped and graded by professional tasters known as Q graders. Only coffees that meet the high standards (80+ points) are considered specialty.
Any presence of primary defects (e.g., mold, sour beans) immediately disqualifies a batch from the specialty category.
Roasters play a critical role in the specialty coffee chain. They aim to enhance the bean’s natural characteristics rather than mask flaws. Small-batch roasting, precise temperature control, and constant cupping are standard in the specialty world.
In specialty cafés, baristas are trained to prepare coffee using methods that respect the bean’s potential:
Even the water temperature and brew ratios are carefully controlled.
Specialty coffee offers a more refined and exciting flavor experience. You might taste floral jasmine, juicy berries, rich chocolate, or even citrusy brightness — depending on the origin and roast.
For those who enjoy drinking coffee black or lightly sweetened, the difference in quality is immediately noticeable.
Specialty coffee often involves direct trade or transparent sourcing, meaning farmers are paid better prices for their hard work and attention to quality.
This helps build sustainable livelihoods and allows producers to reinvest in their farms.
Unlike generic supermarket coffee, specialty coffee usually includes:
This transparency builds trust and connection between producer and consumer.
Many specialty coffee producers follow eco-friendly farming methods:
This makes specialty coffee a more responsible and environmentally conscious choice.
Here’s what to look for when shopping:
Avoid vague packaging that just says “premium” or “gourmet” — those aren’t regulated terms. Specialty coffee always provides details.
Yes — especially if you care about taste, quality, and ethics. While specialty coffee may cost more than mass-market alternatives, you’re paying for:
It’s similar to choosing artisan bread over mass-produced white bread. The experience and satisfaction are on another level.
Specialty coffee is often tied to the Third Wave Coffee Movement, which views coffee as an artisan food product, not just a commodity. This wave emphasizes:
If you’ve ever seen someone using a Chemex or talking about coffee like wine, you’ve witnessed third-wave coffee culture in action.
Specialty coffee isn’t just about fancy equipment or hipster cafés — it’s about respecting the journey of each bean, valuing the hands that produced it, and enjoying a cup that reflects craftsmanship and care.
If you’ve never tried true specialty coffee, consider exploring a local roaster or ordering from a trusted online source. Once you do, there’s a good chance you won’t go back.
Gabriel Rodrigues is a coffee enthusiast, cultural researcher, and writer who specializes in exploring the intersection of history, society, and gastronomy. Passionate about uncovering the stories behind each cup, he delves into how coffee has shaped civilizations throughout time. When he’s not writing, you’ll find him visiting independent cafés and chatting with baristas around the world.
