Drinking Specialty Coffee is all about the experience. It’s about making a conscious decision to enjoy something new, different and of higher quality than you’re used to. For many people, it means consciously deciding to appreciate the beans, how they’re roasted and ground, the brewing method – even how that coffee is served – in order to fully savor every sip.
When you drink specialty coffee you can feel a strong, flavour, full-bodied with excellent aroma that fills your mouth when you drink it. This is what makes specialty coffee so special and why you should drink it. On the other hand, regular coffee tastes bitter when you drink it. Also, it has a stale smell from the coffee beans that have not been roasted for a long time and the beans have been put there for a longer period of time.
Commercial coffee is simply roasted at a low temperature and it is not roasted to the right temperature. Specialty coffee on the other hand has so many details which makes it different from commercial coffee.
If you really want to have a good coffee, then you need to get yourself some specialty coffee beans that are roasted just right. It has so many positive qualities that can give you a very interesting experience:
It has a rich and sweet aroma
The taste is smooth and not bitter or stale
The taste is not acidic nor bitter
Has more antioxidants than regular coffee because of the higher temperature when roasting the beans
When you drink specialty coffee, you are experiencing a story. You can talk to the barista while enjoying your cup of coffee to know more about the beans you have. Specialty coffee is more complicated than wine because you are presented with a mix of different factors that make the cup—its flavour notes, acidity, body, aftertaste, and more. So, if you want to have a different moment with your cup of coffee, specialty coffee is worth a try.
Specialty coffee is made by processing and drying the beans in 3 different but interesting methods.
Dry Roasting - When the beans are exposed to heat without any moisture ( in most cases the sun). After roasting, the beans lose their oils and full color which gives the coffee its unique taste.
Wet-processing - When the beans are soaked in water for about 12 hours with a small amount of acidity and caffeine. This is used mainly in developing countries and helps to remove unwanted flavors. It also releases more antioxidants and then they can be dried again for another roasting process.
Semi-wet processing - When the beans are soaked 24 hours with almost no moisture. This is followed by drying either on the sun or dehydrator at a temperature of 270 degrees Fahrenheit (132 degrees Celsius). It is very similar to wet-processing without caffeine and acidity.
Specialty coffee is a trip from the first sip to the last one. Your cup of coffee tastes different when it's hot, and the flavors change as it cools—this is one of the essential characteristics of specialty coffee. Every cup is an on-going experience. If you're curious about what else coffee could be, specialty coffee is the best way to learn more about this everyday necessity.