COFFEE & KNOW-HOW · COFFEE EDUCATION
Specialty Coffee
What it really means, behind the label
The term "specialty coffee" has become a marketing argument in many places that only bear the name. Yet, the definition is precise, the criteria are measurable, and the difference in the cup is real. Here is what you need to know to never order an ordinary coffee thinking you are drinking specialty.
Understanding specialtyIn this article
Definition
A precise term, not a slogan
The Specialty Coffee Association (SCA) defines specialty coffee with objective and measurable criteria. It is not a matter of opinion.
According to the Specialty Coffee Association, specialty coffee is coffee that scores 80 points or more out of 100 during a standardized evaluation by a certified Q Grader. This evaluation covers specific criteria: aroma, flavor, aftertaste, acidity, body, balance, uniformity, absence of defects, and overall impression.
Below 80 points, it is called commercial coffee. Between 80 and 84: good specialty coffee. Between 85 and 89: excellent. Above 90: exceptional. These thresholds correspond to real and identifiable taste differences for anyone who has developed a minimum sensitivity to coffee.
80/100: the specialty threshold
A coffee scored 79 points is a good commercial coffee. The same batch, slightly better sorted or roasted differently, can reach 81 and become a specialty coffee. The boundary is fine but real. The SCA score is the objective way to measure it.
The value chain
From farm to cup
A specialty coffee is the result of a complete chain of excellence. A single weak link is enough to lower the final score.
Altitude, variety, and care
The best specialty coffees grow at altitude (1200 to 2200 m), in specific climatic conditions. The coffee variety (Bourbon, Typica, Geisha, etc.) and agricultural practices determine the aromatic potential of the green bean. Without excellence at the source, nothing else can compensate.
Washed, natural, honey: the processes
The pulping and fermentation process of the bean after harvest determines much of the final aromatic profile. Washed coffees are cleaner and more acidic, natural coffees are fruitier and fermented, honey coffees are in between. Each process is an artistic choice.
The craft that reveals potential
A good roaster doesn't create coffee aromas: they reveal or destroy them. An exceptional bean poorly roasted becomes ordinary coffee. A well-roasted specialty bean reveals notes that don't exist in any other drink: jasmine, bergamot, blackberry, caramel, fresh hazelnut.
The barista as the final interpreter
Extraction is the final step where everything can be won or lost. A poorly extracted specialty bean produces under-extracted coffee (acidic, flat) or over-extracted coffee (bitter, astringent). The barista is the final interpreter of work that began thousands of kilometers away.
The SCA score
How it works
The Specialty Coffee Association's scoring system is the global standard for objective coffee evaluation.
The quality certifier
A Q Grader is a coffee evaluation expert certified by the Coffee Quality Institute. To obtain and maintain certification, they must pass a series of rigorous tests on olfactory perception, taste, and defect identification. There are fewer than 5,000 worldwide.
Evaluation criteria
The SCA evaluation covers ten criteria: aroma, flavor, aftertaste, acidity, body, balance, cup uniformity (across 5 cups from the same batch), cup cleanliness, sweetness, and overall impression. Each criterion is scored from 6 to 10, and defects incur specific penalties.
At Carrera
Specialty in every cup
Serving specialty coffee is a commitment across the entire chain: sourcing, storage, grinding, extraction. Not just a label.
Specialty coffee at Carrera Café
The beans we use at Carrera Café are selected for their SCA score, traceability, and batch consistency. Every espresso, every latte, every filter coffee is extracted according to parameters that respect the work done upstream, from the origin farm to your cup in Petit-Champlain.
The difference in the cup
Specifically, a well-prepared specialty coffee doesn't need sugar. It has a pleasant and lasting aftertaste. It reveals identifiable aromatic notes. It changes slightly depending on the season and origin. It's a coffee that invites curiosity and attention, not just caffeine.
Taste the difference
A specialty coffee carefully prepared in the heart of the Petit-Champlain district in Quebec. Come see what 80 points mean in the cup.
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