How is Specialty Coffee Rated?

Have you ever wondered why some coffees are truly exceptional?
Specialty coffee is not a marketing term but a title earned through rigorous evaluation. Unlike commercial coffee, Specialty Coffee must meet the highest standards so that each cup is a unique and remarkable experience.

But how exactly do we determine which coffees deserve this title?

Behind every bag of specialty coffee is a meticulous process, performed by certified professionals. This process includes scoring systems and a detailed tasting method known as cupping.

These tools help identify the best characteristics of coffee, from aroma to balance, and ensure transparency and consistency in quality.

In this article, we take a look at the Specialty Coffee review process.

Who Judges Specialty Coffee?

Specialty Coffee evaluations are conducted by Q Graders , highly trained professionals certified by the Coffee Quality Institute (CQI) .

These experts:

• Undergo rigorous training: Q Graders must pass multiple exams covering sensory analysis, olfactory skills, and coffee knowledge.
• Working in the Supply Chain: Some work on coffee farms to evaluate beans on site, while others work independently or at roasteries to maintain quality standards.
• Maintaining quality: they ensure that coffee sold as “specialty” meets global standards.

Q Graders are trusted for their objectivity, which is essential to maintaining the credibility of Specialty Coffee reviews.

The coffee scoring system

Have you ever heard someone say, “ This coffee is a 92! ” and wondered if it's a test score or a lottery number?

The first answer is correct, it is part of a system used to assess coffee quality.

Let us explain:

Who does the assessment?

The Specialty Coffee Association (SCA) developed this system. Q Graders grade the beans to determine if they are specialty quality. Think of them as the sommeliers of the coffee world.

What is being assessed?

Coffee is rated on a 100 point scale, with anything above 80 being considered Specialty Coffee. Here are the key aspects:

Aroma

How good it smells! If your coffee smells like an old sock, it scores no points here.

Aroma is the first sensory experience and provides clues to the flavor profile even before tasting.

Aromas can be floral, spicy, nutty or fruity depending on the origin and processing method of the coffee.

Taste

This is the most important characteristic and includes the primary taste properties.

Is it sweet? Fruity? Chocolatey?

Tasters describe flavor using an SCA standardized “wheel” of terms.

acidity

Acidity provides freshness and liveliness to coffee. It is not about sourness, but about a sharp, fresh quality similar to citrus or wine. High-quality coffee has an acidity that compliments the flavor.

Body

Body refers to the texture or mouthfeel of the coffee. A full-bodied coffee may feel creamy or syrupy, while a light-bodied coffee may have a smooth, tea-like feel.

Balance

Balance measures how well all the elements - flavour, acidity, body - work together. A coffee with strong individual characteristics but little harmony loses points in this category.

Aftertaste

Aftertaste is the lingering taste after swallowing. A good Specialty Coffee leaves a clean, pleasant aftertaste that makes you long for another sip.

Other Features

Sweetness, uniformity and purity are also assessed to ensure the coffee is free of off-flavors and consistent across multiple cups.

What is the goal?

High scores help farmers and coffee roasters better market their beans.

A 90+ coffee is the equivalent of bragging rights in the coffee world. For consumers, it's a handy way to know whether they're buying something special or just decent.

The Cupping Process

The cupping process is a standardized method used worldwide to assess the quality of coffee. It involves tasting coffee under controlled conditions to ensure an unbiased assessment.

Here are the steps:

Step 1: Weighing and Grinding

Precision is key. They start by measuring 8.25 grams of coffee per 150 milliliters of water.

The beans are ground coarser than with filter coffee, comparable to sea salt.

Why? This helps to judge the consistency and aroma without over-extraction.

Step 2: Judging Dry Aroma

Before adding water to the coffee, they take a moment to inhale the dry aroma.

This gives the first clue about the character of the coffee. Does it smell floral? Fruity? Or maybe chocolatey?

It's like getting to know the personality of the coffee before the conversation even begins.

Step 3: Add Water

Water at exactly 93°C (200°F) is poured over the coffee.

This is not just about making coffee, but about creating a controlled environment to fairly compare coffees.

After pouring, a crust forms on the surface. This is left to soak for four minutes.

Step 4: Breaking the Crust

This is where it gets interactive. With a spoon, they gently break the crust and smell the escaping aromas directly. This moment is crucial because it reveals the volatile compounds in the coffee and gives a deeper insight into the smell.

Step 5: Skimming the Surface

They remove any remaining floating coffee or foam to allow for tasting.

This isn't just about presentation, it's about ensuring there are no loose particles that can affect the flavours.

Step 6: Slurping

The big moment. With a spoon they taste the coffee and slurp loudly. In this case it is not rude, it is science!

The sipping process aerates the coffee and spreads it across the palate, allowing nuances to be perceived. Sweetness, acidity, body and aftertaste all come to the fore.

Step 7: Judging the Coffee

Q Graders don’t just taste, they analyze. Each cup is assessed for specific characteristics such as flavor, aroma, balance and clarity.

A good coffee is not about one thing, but about how all the elements work together. Any flaws are noted and result in a deduction of points.

Why Specialty Coffee Reviews Are Important

Specialty Coffee reviews offer benefits to every participant in the coffee chain:

Farmers

Reviews provide feedback to farmers and help them refine their growing and processing methods.
Higher scores mean higher prices, which encourages quality-oriented farming practices.

Distilleries

For roasters, reviews act as a guide to selecting beans that match their brand's flavor goals.
In addition, they can promote coffee with credible data.

Consumers

Reviews help consumers make informed choices. Instead of guessing, they can choose a coffee that they know has been reviewed by professionals.

The coffee industry in general

The review system raises global coffee standards and promotes innovation and transparency in production.

Conclusion

Specialty Coffee ratings are much more than just numbers. They represent the efforts of countless people, from farmers to tasters, who strive to bring the best possible cup of coffee to your table.

The structured process, from the Q Grader evaluation to the cupping table, ensures that specialty coffee is worthy of its name.

The next time you enjoy a cup of coffee, think of the hard work, expertise and dedication that goes into the journey from bean to a delicious cup of coffee!