You've probably seen "specialty coffee" on bags, menus, and café walls. But what does it actually mean — and why does it cost more than your supermarket beans? Here's the short answer: specialty coffee is graded, traceable, and tastes noticeably different.
The 80-Point Line
The Specialty Coffee Association (SCA) defines specialty coffee as beans scoring 80 points or above on a 100-point scale. Certified Q-graders evaluate the coffee across categories like aroma, flavor, acidity, body, and aftertaste. Below 80? It's commercial grade. Above 85? You're in exceptional territory.
At Brü: Every coffee we serve scores 80+. Our current lineup ranges from 84 to 90+ — check the product pages for individual scores.
Traceability: Know Your Farmer
Specialty coffee comes with a story. Not marketing — actual origin data:
- Country and region (not just "Colombian blend")
- Farm or cooperative name
- Altitude — higher elevation generally means denser beans and more complex flavor
- Variety — Geisha, Bourbon, Caturra, SL28 each taste different
- Processing method — washed, natural, honey, anaerobic
Example: Our Nicaragua Gesha La Orchidea — single farm, 1,200 masl, washed process, floral and tropical notes. That's the transparency specialty demands. If a bag only says "100% Arabica" with no details, it's not specialty.
Roast Date vs. Best-Before Date
Specialty roasters print a roast date, not just a best-before. Why? Because coffee is at its peak flavor:
- 2–30 days after roast for filter methods
- 7–45 days after roast for espresso
After that, it's not bad — but the nuanced flavors fade. A "best before" date 12 months out tells you this was roasted for shelf life, not flavor.
Why Does It Taste Different?
If you're used to classic Italian espresso — dark, bitter, smoky — specialty coffee can be a surprise. Lighter roasts preserve the bean's origin character. You might taste:
- Peach, jasmine, bergamot — washed Ethiopian
- Chocolate, hazelnut, caramel — Brazilian natural
- Red berries, wine, honey — Rwandan washed
These aren't added flavors — they're natural characteristics developed through terroir, variety, and processing. Like wine, coffee from different origins tastes fundamentally different.
The Two Roasts at Brü
We always offer two options: a chocolatey, nutty roast that's approachable for espresso traditionalists, and a fruity, bright roast for those who want the full specialty experience. About 80% of our guests start with the classic — and many switch over time.
Curious? Browse our current coffees or come try both at Brü in Basel. We'll happily walk you through the difference.