Originating in the early 1900s, the roots of specialty coffee trace back to establishments like the discerning Hotel du Crillon in Paris. This historic demand for coffee sourced from specific Guatemalan micro-lots highlights a longstanding appreciation for quality, a sentiment that has evolved over time. Despite its modern-day perception as a trend, the term “specialty coffee” was officially coined in the 1970s by the Tea and Coffee Trade Journal, a pivotal moment in the industry.

The journey from bean to cup involves meticulous grading of green coffee through visual inspection and cupping. Visual assessment requires a detailed examination of a 350g green coffee coffee speciality bean sample, with defects categorized as either Primary (e.g., black or sour beans) or Secondary (e.g., broken beans). For a coffee to earn the coveted “specialty” designation, it must exhibit zero Primary defects and fewer than five Secondary defects. Cupping, a critical aspect of the grading process, involves roasting and brewing coffee with hot water. Tasters leverage their expertise to evaluate attributes such as acidity, body, flavor, and aroma.

The surge in specialty coffee’s popularity is evident on a global scale. In the United States, companies like Stumptown and Blue Bottle are spearheading a nationwide embrace of specialty coffee, resulting in a substantial increase from 9% daily consumption in 1999 to an impressive 34% in 2014.

Simultaneously, the United Kingdom is poised for robust growth in the specialty coffee sector, surpassing overall market expectations. According to Allegra’s report, the specialty coffee market is forecasted to experience a 13% year-on-year growth, outpacing the 10% projected for the entire coffee market.

This growing preference for specialty coffee is reflected in high street chains like Starbucks and Costa, but also like  online store like efficano.com which is introducing libido, sport and probiotic coffees.