Specialty coffee is coffee scored 80 or above on a 100-point scale by the Specialty Coffee Association (SCA). Certified Q Graders — roughly 9,000 worldwide according to the Coffee Quality Institute — evaluate each lot on aroma, flavor, acidity, body and balance during standardized cupping sessions. Specialty coffee now represents roughly 15% of the global coffee market and is growing 10–15% annually. Only beans that pass this threshold earn the specialty-grade designation. At Licensed Coffee in Madrid, every bean we serve meets this standard.
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. The SCA cupping protocol is the global standard for quality evaluation.
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.
What separates specialty coffee from commercial? It's not one thing — it's a series of decisions made at every step from farm to cup.
| Dimension | Specialty coffee | Commercial coffee |
|---|---|---|
| SCA score | 80 or above out of 100 | Below 80, or ungraded |
| Traceability | Farm, region, country, often producer named | Origin unspecified or blended |
| Freshness | Roast date stamped, typically within weeks | Months or no visible date |
| Roast style | Light to medium — preserves origin notes | Dark — flattens flavor for consistency |
| Brewing | Recipe dialed per bean (grind, temp, time) | Fixed recipe, machine-driven |
| Supply chain | Direct trade, fair pricing | Commodity market pricing |
| Where served | Independent specialty cafes | Chains, supermarkets, vending |
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.
