What differentiates specialty coffee from supermarket coffee?

Transparency

Transparency, meaning specific data about the beans. On the packaging of every specialty coffee, there should be information about the product's origin (including the name of the specific farm in a given region), botanical variety, and, of course, the species of beans. This data is important because many elements contribute to the taste and quality of coffee, ultimately influencing the consumer's sensory experience. In addition to the aforementioned information, specialty coffee packaging may include markings regarding the altitude of the plantation, the SCA score of the beans, the roasting date, and even the harvest date.

In the case of coffees we see on supermarket shelves, the situation is completely different. International companies that roast commercial coffee buy many beans from various farms and regions, then blend and roast them together. Therefore, you won't find information about the country of origin, roasting date, or even species on the packaging. When buying commercial coffee, we essentially don't know exactly what we are purchasing.

Quality

Perhaps for some, this will sound like a trivial truth, but it's hard to disagree that good quality coffee simply tastes better. It's no wonder, considering specialty beans are treated with exceptional care at every stage – from cultivation and harvest, through transport, to the roasting and sales process. For coffee to be called specialty, it must pass rigorous inspection by experienced coffee graders (Q-Graders), which is not applied to commercial coffee. Partially for this reason, typical supermarket coffee is unhealthy – unselected beans, including those with defects like mold or mildew, end up in commercial coffee packages.

Taste

All the aspects mentioned above influence the taste. Specialty coffees are roasted on an ongoing basis depending on the number of orders and customer demand, ensuring that the beans retain their full flavor and aroma longer. Professional roasteries most often offer only whole bean coffee, which is recommended to be ground just before brewing to avoid losing volatile compounds, i.e., aromas responsible for 80% of our sensory experience. The vast majority of commercial coffees are ground, dark roasted (which makes them taste consistently the same and masks their imperfections). To cover up a flat sensory profile (or its near complete absence), artificial flavorings are added to the beans.

Is specialty coffee better than supermarket coffee?

Although there's no accounting for taste, in our opinion – and the opinion of millions worldwide – yes, it is. With specialty coffee, the emphasis is on the quality and taste of the beans. With commercial coffee, it's on price and quantity. Anyone, even those without knowledge of coffee, will easily notice the difference between specialty beans and regular supermarket coffee. So, is it worth paying a few more zlotys to enjoy excellent quality and taste, and have clear information about the origin or roast date of the beans? We leave the answer to you.