Collection: A Simple Guide To Specialty Coffee in Singapore

“Specialty Coffee” refers to coffee that achieves a score of over 80 points on the Specialty Coffee Association’s (SCA) 100-point scale.

This score is determined through a process called “cupping,” where the flavours and aromas of brewed coffee are carefully evaluated.

Simply put, specialty coffee represents the “cream of the crop”—grown at ideal altitudes, in optimal soil conditions, and harvested at just the right moment before being sold to premium coffee traders and roasters.

What are the factors that contribute to this quality?

Specialty coffee is defined by high-quality beans from specific regions, offering unique flavour profiles influenced by environmental factors and meticulous farming practices.

Specialty coffee stands out in the vast coffee landscape due to its high-quality beans sourced from specific regions with distinct characteristics. These beans are often identified by their unique flavour profiles, which might include notes of fruits, chocolate, and floral aromas.

This diversity in flavours is a direct result of the environment in which the coffee is grown, including factors like soil quality and climate conditions.

Where do these beans typically come from?

Specialty coffee is typically grown in regions with specific climate and soil conditions that allow for high-quality coffee production.

Some of the most common places include:

• Central and South America
• Africa
• Asia

While approximately 75% of the world’s coffee production consists of Arabica beans, only 10% of all coffee beans meet the criteria to be classified as specialty coffee.

Understanding The Scoring System For Coffee

Using categories such as aroma, sweetness, and acidity, the SCA gathers feedback from a group of knowledgeable and certified Q graders.

These graders rely on the Coffee Taster’s Flavour Wheel, an industry-standard tool offering the most comprehensive vocabulary for evaluating coffee.

Unroasted green beans with excessive defects are immediately disqualified from the specialty coffee category.

While tasting coffee may appear to be a fun and straightforward process, it involves a detailed set of protocols and best practices that must be followed meticulously!

The Specialty Coffee Process

Commercial-grade coffee often skips key steps and quality checks, resulting in lower-quality beans. On the other hand, specialty coffee undergoes a meticulous and labour-intensive process to ensure each bean you brew is of the highest quality. Let’s take a closer look at the steps involved:

Step 1: Planting

The adventure of specialty coffee begins in highland farms, such as those found in Guatemala.

These regions provide ideal conditions for coffee cultivation, including rich soil and cool temperatures. Farmers in these areas play a crucial role, spending several years nurturing coffee plants and protecting them from pests through careful management.

Coffee beans are actually seeds, but before they can be brewed, they must be dried, roasted, and ground. These seeds are typically planted in shaded areas and nurtured for several days before being moved to individual pots for optimal growth.

Planting is usually done during the wet season to ensure the soil remains moist for healthy development.

Step 2: Harvesting

Harvesting these coffee cherries is an art in itself. Experienced pickers meticulously select only the ripest cherries, a labour-intensive process that significantly impacts the final quality of the coffee.

It takes 3 to 4 years for newly planted coffee trees to mature and bear fruit, known as coffee cherries. These cherries turn a vibrant deep red when ripe and ready for harvest.

In most countries, harvesting is still done manually, making it a labour-intensive process. Whether hand-picked or machine-harvested, there are two main methods: strip picking and selective picking.

Step 3: Processing

After harvesting, the beans undergo various processing methods, such as washed or natural, to extract the beans and develop their flavour profiles.

To prevent spoilage, cherries are processed immediately after harvesting. There are two common processing methods: the dry (natural) method and the wet method. Each method significantly impacts the coffee’s flavour profile.

Step 4: Drying

Wet-processed beans need to be dried to about 11% moisture content. This is done by spreading the beans on drying tables or floors under the sun. Once dried, they are referred to as parchment coffee.

Step 5: Hulling & Polishing

Once processed, the beans are hulled and sorted meticulously to ensure consistent quality before being exported to roasters around the world.

Hulling involves removing the parchment layer from the coffee beans, revealing their inner core.

Despite appearances, even the best-looking beans can have hidden defects. Polishing, an optional step, removes any remaining silver skin left during hulling for a cleaner finish.

Step 6: Exporting

After grading and sorting by size and weight, the processed beans, now called green coffee, are ready for export. This marks their journey to premium coffee roasters and cafes around the world.

Step 7: Tasting /Cupp ing

Certified Q graders conduct a process called cupping, carefully evaluating the coffee’s aroma, flavour, and balance. This is when the beans receive their rating, determining their quality and suitability as specialty coffee.

Step 8: Roasting

Roasting transforms green coffee into the aromatic, brown beans we recognise. This process unlocks the coffee’s unique flavours, preparing it for brewing.

Roasting green coffee beans is a pivotal step in the journey of specialty coffee. It requires precise control of temperatures and timings to unlock the beans’ full potential of flavours and aromas.

Critical stages in roasting, such as the first and second crack, are essential for developing the sweetness and depth of flavour in the final brew.

Different roasting techniques can significantly influence the outcome. Drum roasting, where beans are rotated in a heated drum, can sometimes lead to uneven roasting and smoky flavors if not carefully managed. On the other hand, hot air roasting uses streams of hot air to evenly roast the beans, resulting in a more consistent flavor profile and preventing undesirable smoky notes.

The level of roast also plays a crucial role in the flavour profile. Light roasts emphasise brighter, more acidic flavours, often highlighting citrus, floral, and herbal notes. In contrast, darker roasts develop deeper sweetness and body but may sacrifice some of the acidity and delicate flavours.

Understanding these nuances is key to appreciating the artistry and skill involved in roasting specialty coffee.

Step 9: Brewing

Brewing is the final and most rewarding step in the journey of specialty coffee. This is often the only stage that most people see & experience...!

It’s the moment where all the hard work—from planting and harvesting to processing and roasting—culminates in the creation of a delicious cup.

However, brewing isn’t as simple as it might seem. To truly enjoy the nuances of specialty coffee, the method, equipment, and even water quality play crucial roles.

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This extensive journey from farm to roaster is a testament to the dedication and expertise required to produce high-quality specialty coffee.

Exploring the flavour profiles of specialty coffee is a delightful adventure.

As mentioned above, experts rely on the Coffee Taster’s Flavour Wheel, an industry-standard tool offering the most comprehensive vocabulary for evaluating coffee.

Why are there different flavour profiles?

Below are a few reasons why coffee beans have different flavour profiles:

• The roasting process transforms green beans through a series of chemical reactions, notably the Maillard Reaction, which develops aroma and flavour.
  
  During roasting, beans undergo significant physical changes, including expansion and moisture loss, which contribute to their final flavour profile.
  
  The choice of roasting method significantly influences the final taste of coffee. For instance, drum roasting yields a denser flavour, while hot air roasting results in a cleaner, sweeter profile.

• Coffee processing methods, such as natural, washed, and honey processes, also greatly affect the final flavor, with natural processing often yielding sweeter notes.

• Blending different coffee beans can create new flavour profiles by harmonising elements from each variety, allowing for innovative combinations.

For baristas, serving specialty coffee is both an art and a science. Mastering various coffee types enhances the overall customer experience, as understanding the differences allows baristas to recommend and prepare the best coffee for each customer. Training in customer service is equally important, as building rapport with customers can significantly enhance their coffee-drinking experience.

Baristas must also be knowledgeable about their equipment to ensure proper use and maintenance. This includes understanding the coffee machine’s components and mastering techniques like properly steaming milk to create the microfoam crucial for espresso-based drinks.

Additionally, skills in latte art, which starts with well-prepared espresso and steamed milk, add a visual and sensory delight to the coffee experience.

If you're looking for hands-on training, you can probably consider our professional barista course in Singapore.

Bringing the specialty coffee experience into your home is easier than you might think.

At Prodigal Roasters, we focus on making our beans highly accessible for coffee enthusiasts to enjoy great coffee at home at the best prices.

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Some popular brewing methods:

One popular method is the Pour Over. The pour over method involves pouring hot water through coffee grounds in a filter. The water drains through the coffee and filter into a carafe or mug. Pour over is also known as "filter coffee" or "drip coffee".

Another method, the French Press, allows for excellent extraction of flavours due to its unrestricted contact between coffee and water.

Other methods, such as drip coffee machines and Moka Pots, also offer great options for home brewing. Moka Pots create a strong coffee similar to espresso by utilising direct contact between water and coffee grounds.

With the right equipment and techniques, you can enjoy the best coffees right from your kitchen.

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If you're looking for guided hands-on training, you can probably consider our complete brewers course in Singapore.