"Specialty coffee" is not marketing. It's an official classification by the Specialty Coffee Association (SCA) that evaluates each bean on a scale from 0 to 100 points. Only those scoring above 80 earn the designation.
The score measures aroma, flavour, aftertaste, acidity, body, balance and uniformity. Each lot is assessed by certified tasters (Q Graders) in standardised sessions called cuppings.
But quality starts long before the cup. Traceability: knowing exactly which farm, region and country the bean comes from. At Licensed Coffee, we work with roasters who maintain direct relationships with producers. Fair prices, consistent quality.
Roasting matters too. Light to medium: preserves the bean's origin notes (floral, fruity, acidic). Dark: tends to flatten the flavour. We prefer roasts that let the bean speak.
Then brewing. Each method — espresso, V60, Batch Brew, Cold Brew — extracts coffee differently. At our bar we adjust grind, temperature and contact time for each bean. No single recipe. Constant listening.
Want to taste the difference? Come to Licensed Coffee and ask for a comparative tasting.
