Regular Vs Specialty Coffee

March 3, 2019 by No Comments

Coffee lovers have two regular or specialized options. What is different in specialty coffee that does not contain a regular one and why do people care?

The coffee bean journey is a long and complex journey. The coffee bean passes through a number of stages during which our tuning is destroyed into delicious coffee. Destroyed beans can turn the taste of the entire coffee like bitter urine. Yes I have read it correctly.

Let us make it clear, in the current world; ordinary coffee is simply a poorly produced coffee that lacks transparency and sustainability. As a result, it gives you an unpleasant coffee experience with its bad taste and not a feeling outside the world. On the other hand, specialty coffee ensures quality at all stages of production from beans to cups.

Moreover, specialty coffee is good for you in several ways besides its taste. You may have undergone studies of the health benefits of coffee from a lower risk of various cancers such as Alzheimer’s disease and diabetes dementia. On the other hand, drinking regular coffee can lead to worse side effects that affect your body from head to toe.

So how do you choose your coffee now? How do you know if you are drinking regular or specialty coffee? One way to understand this is to understand the details of coffee production from sowing to brewing.

Growth and treatment

It starts with a coffee bean, which is the same seed as the coffee. Initially, unprocessed coffee beans are grown which must be of high quality and which should be grown in time at the right place to produce high quality coffee. There are two sets of Robusta and Softer Arabica coffee, but it is easy to grow. In general, all distinctive coffee is produced by high quality Arabica seeds.

After three to four years, the coffee tree offers its first fruit, the coffee beans that can be harvested. In general, coffee beans are selected by hand through selective selection or tape selection. Tapes are picked up quickly but involves capturing all the berries at once. Selective selection takes longer but the results are better as grains that are close to maturity are selected and only crude legumes are left.

After the selection phase comes the treatment phase. This needs to be done as quickly as possible to avoid damage. There are three ways to treat coffee beans, wet, transparent and dry

In the dry method, we spread coffee beans to dry them on a larger surface under the sun. In the wet way, the pulp of the coffee beans is removed and we keep the fermentation of the grain in the tanks. Then we wash them with water. This is the most important stage of processing where most errors are made. Bad fermentation and washing can lead to poor coffee taste and cannot be removed later.

After drying the coffee beans, separate them by weight and size. In this process, we remove all bad colors and damaged seeds. It is important to remove a poor-quality bean because it can destroy the whole coffee by adding sour vinegar like the taste. After separation, green coffee beans are kept with sisal or jute bags to be shipped for roasting.


When coffee beans arrive for roasting, we test them for color. Taste also known as cupper quality details. Immediately after the visual approvals, a roasting, odor, fermentation, smearing and quality test is performed again approved by the cupper to start roasting the rest of the beans.

Roast the beans at about 230-260 ° C. We keep the beans moving while they are roasting. When the internal temperature reaches 230 degrees, bean oil appears. Beans change color from green to brown and coffee beans reach the highest level of aroma. After the process is completed, the beans are adjusted to air or water. Now the beans are ready for fermentation for 2 to 30 days as the smell begins to fade afterwards. High-quality specialty coffee is most often given excellent tastes even after a certain time but regular coffee is hopeless.

Milling and fermentation

The beans can be bought in full or we can grind them. Although ground beans make a big difference while all flavors are extracted in no time for a perfect cup of coffee. We grind the beans to the espresso and keep it rough for filtered brewing.

Leave a Comment

Your email address will not be published. Required fields are marked *