Despite being a common drink and present in everyday life, coffee has the power to provide an incredible gastronomic experience when the bean is well chosen. Therefore, it is no coincidence that more and more fans of the drink are concerned with knowing how to choose specialty coffee to prepare at home. But those who still don't understand the subject very well, it's worth following some tips to make good choices.
First, it is necessary to understand the main differences between a common coffee and one considered specialty. In general, the coffees found on supermarket shelves are versions considered traditional and, not always, the producer was concerned about extracting the best from the beans in the roasting process.
A specialty coffee is one that has the highest quality fruits found on the market and the roasting was done in order to extract the best of the potential of each bean. As a result, the sensorial experience of those who drink a specialty coffee is totally different, as characteristics such as flavor, acidity and aroma are perceived more intensely, from the process of grinding the beans.
Coffee is unanimously prepared in all corners of Brazil, but surely you must have had some very bad cups that it is better not to remember! Of course, outside your home you can't control the quality of the coffee that will be served, but otherwise, you can guarantee the best experience possible!
To know if a coffee is really good, it is necessary to evaluate key characteristics that determine the quality level of the bean. Attributes such as aroma, sweetness, acidity and body, when well evaluated, can show defects that compromise the drink, such as bitterness, for example.
But if you have no idea how to assess whether a product is good or not, the tip is to start by knowing how to identify that there are traditional coffees and specialty coffees. The first of them is the version easily found in supermarkets, whether in powder, grains or even instant drinks.
The coffee found in supermarkets is considered traditional and, therefore, does not have some special characteristics.
The main problem with traditional coffee is the fact that, most of the time, it will have defects that compromise the drink. For example, these coffees are usually very acidic, bitter and have almost no flavor. This is why people tend to use sugar to “enhance” the taste of something that should naturally be good.
On the other hand, there is coffee classified as specialty, which is made with the finest grains found on the market, has a controlled origin and a quality seal. The SCAA (Specialty Coffee American Association) is the reference in the subject that has developed and organized the criteria that certify that a coffee is a specialty coffee.
According to this association, until a cup is tasted with maximum excellence, there is a process that begins with the producer of the grain and ends with the final consumer. This cycle is divided into the following steps:
producer;
buyer;
roaster;
consumer.
The producer is the one who gives the kick-off to obtain a specialty coffee. He should take care to plant the most suitable variety of coffee for the type of soil, climate and altitude he has available. This set of environmental factors is crucial to arrive at a quality grain, so they need to be well studied before planting.
Furthermore, the producer needs to be concerned with quality because the next step, which is made by the grain buyer, will only consider the purchase of grains without any type of defect.
Even this professional, who chooses specialty coffees, needs to have experience to identify all the characteristics correctly.
After all, his meticulous work, which resembles that of a sommelier, includes not only evaluating the appearance of coffee beans, but also knowing how to identify notes, aromas, flavors, among other attributes related to smell and taste. The third step is done in roasting and is just as important as the others.
The coffee roasting process is considered a true art, where it is necessary to know how to take care of all the details related to the heat transfer, thermodynamics and chemistry of the fruit to reach the highest level of quality and flavor with the roasted beans.
In other words, the production of this coffee with excellence requires specific care and total attention at each stage until it reaches the final consumer. This meticulous work, which starts with the producer identifying the best grain to plant in that specific location, going through the grain buyer who knows how to perfectly distinguish which are the best quality and ends with roasting at the right point, is what guarantees the delivery of a specialty coffee at the time of purchase.
Features of specialty coffees
Now you understand that what differentiates a traditional coffee from a specialty one is the way of production, the choice of the best beans that will reach the final consumer and the roasting process, which aims to highlight the best characteristics of each bean, without hiding possible defects.
After understanding these differences, it is important to know the main characteristics of a coffee considered specialty. Specialty coffees usually come from the Arabica and Robusta varieties. Arabica is the most produced in the world and has its origin in Ethiopia, grown in the mountains of the country.
From the Arabica beans, other types of coffee emerged and some of the best known are Bourbon, Catuaí and Novo Mundo. One of the main characteristics of this variety, when compared to Robusta, is the lower concentration of caffeine, complexity of aromas, sweet taste and higher acidity level.
Today, Robusta is also considered a specialty coffee and its sugar content is lower than that of Arabica, and the strong and bitter flavor is quite different from the natural sweetness of the first variety. As for farming, Arabica is considered a more sensitive plant, which requires more care and needs to be planted at an altitude between 800 m and 1,400 m.
The Robusta coffee plant, on the other hand, is more resistant to pests and parasites and, in general, does not need as much specific care as Arabica. In other words, the differences are both in the way the plantation is made, as well as in the final result that is perceived when the coffee is tasted.
When tasting a specialty coffee, it is possible to analyze its main characteristics, which are:
Bitterness
Yes, good coffee needs to have bitterness and you don't even have to turn your nose up for it! In specialty coffees, this characteristic is balanced, because when the bitterness is very strong, it means that the roast was not done well and the beans are of poor quality.
But that doesn't mean that "strong coffee" at the office is quality just because it's bitter. Of course, his roast is darker to hide imperfections, hence the bitterness. But, when consuming a specialty coffee, you will realize that this important characteristic is super balanced.
Acidity
Again, the roast also influences the result, as the natural acidity of the grain can be accentuated, when the roast is lighter, or it can be compromised and reduced, when the roast is darker than ideal. Remembering that a fresh and natural acidity is important, as it brings life to the coffee.
Sweetness
The sweetness is the result of the maturity of the beans and also the caramelization of the roasting process. It is common for specialty coffees to have notes of caramel and chocolate, for example, which means they can be enjoyed without the addition of sugar.
Aroma
These are the characteristics perceived by smell, which can be floral, citrus, fruity and chocolatey, for example, it all depends on the coffee variety. Specialty beans have a stronger aroma and are easier to perceive.
Body
The body is that sensation that persists in the palate after drinking coffee. A coffee that feels “heavier” in the mouth is considered fuller. On the contrary, a drink that leaves a lighter feeling is considered less full-bodied.
Flavor
Flavor, on the other hand, is the concept that combines the tastes and aromas of the coffee, being very important for a complete evaluation of the bean.
Main coffee producing regions
Brazilian coffee has been famous around the world for over 150 years and, currently, the country is responsible for 1/3 of all world production. To get an idea of the volume of business that coffee represents, in 2018 alone, more than 60 million bags of coffee were produced.
According to Conab (National Supply Company), the total area of coffee plantations in Brazil is 2.16 million hectares. The state that most produces the grain is Minas Gerais, but in addition to it, Espirito Santo, São Paulo, Bahia, Parana and Rondonia also contribute to this market.
Below, we explain the main characteristics of each specialty coffee producing area:
Minas Gerais
The state of Minas Gerais has 2 major regions where coffee production is concentrated: Cerrado Mineiro and Sul de Minas. The state is responsible for about 50% of the national production and the specialty coffee beans planted in the area are 100% of the Arabica variety.
In the Cerrado Mineiro region, Arabica is produced between 800 m and 1,200 m altitude and due to the hot and rainy summers, in addition to the drier and milder winters, the climate is perfect for the production of the grain. The South of Minas is the largest producer of Arabica in the country and among the most cultivated sub-varieties of the grain are Novo Mundo and Catuaí.
Espirito Santo
If Minas Gerais stands out for the production of Arabica, the state of Espírito Santo is known for the cultivation of the Robusta variety. Today, the area has become the second largest producer in Brazil, mainly thanks to the planting of Conilon (Robusta) coffee.
São Paulo
São Paulo has a great coffee tradition, especially since in the 19th century thousands of Italian immigrants began to arrive in the state to work in the cultivation of the plant. Two large regions in the state are most responsible for coffee production: Mogiana (north of the state) and Centro-Oeste Paulista.
In Mogiana, a region that developed and became very rich thanks to coffee, the grain produced is Arabica, at altitudes that vary between 900 m and 1,000 m. Catuaí and Novo Mundo are heavily cultivated in the area.
Parana
This is the southernmost region of Brazil that produces coffee. Although the average altitude of the state is 650m, the grain produced is Arabica, which provides a full-bodied drink, with a caramelized and smooth aroma.
In fact, Parana was once one of the largest coffee producers in the world, but the strong frosts of 1975 decimated most of the coffee plantations, causing a huge loss for farmers and also for the state. Even today, Parana invests to try to recover its strong production.
Bahia
Located in the Brazilian Northeast where temperatures are high, Bahia stands out for the production of Arabica and also Robusta. Arabica production is concentrated in the Planalto da Bahia and Cerrado da Bahia. In the southern area of the state, the production of Robusta stands out.
Rondonia
Finally, the only region in the North of Brazil that has stood out in coffee production is Rondonia. You may not even hear much about this place in Brazil, but the state already appears in the sixth position of the largest coffee growing areas in Brazil and the variety planted there is Robusta. Annual production averages 2 million bags.
How to buy specialty coffees
Today, there is the internet that helps a lot not only in research on the subject, but also in buying the best products. In fact, a service that has been gaining more and more space is the subscription of specialty coffees. That is, a specialized company monthly selects the best types of coffee to send to customers.
An excellent alternative for those who already know a lot about the subject and want to consume the best beans on the market, as well as a useful service for those who are just starting to research on the subject and still don't know very well how to choose coffee. And to buy specialty coffees, a very important tip is to be careful when choosing the supplier.
Remember that grain is easily found anywhere, but those considered specialty are sold in specific stores, specialized in the subject and that only work with the highest quality of ingredients. Making coffee at home with a special touch is easy and totally possible, you just need to have the best raw material.
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