Coffee is one of the most widely consumed beverages in the world, and at the same time, a product with an incredibly complex heritage. Although its cultivation and consumption history stretches back centuries, the term "specialty coffee" only emerged in the second half of the 20th century. Today, however, it denotes not only the quality of the bean but also an entire philosophy of approaching coffee—from plantation to cup. Let's take a look at the history of specialty coffee and how it evolved into a global quality movement.

The beginnings of coffee culture

The first records of coffee come from Ethiopia , where coffee beans were used by local tribes for medicinal and ritual purposes. From there, coffee traveled to the Arabian Peninsula, where a culture of drinking it developed. In the 15th century, coffee became popular in Yemen and then spread to the Middle East, Turkey, Persia, and eventually Europe .

In Europe, coffee gained popularity as a beverage for intellectuals and the elite. Coffeehouses, often called "universities without books," became venues for the exchange of ideas and debate. However, until the 19th century, coffee was a mass-produced, often low-quality product, and the roasting and brewing processes bore little resemblance to the precision and control we know today in the world of specialty coffee.

The birth of the idea of ​​"specialty coffee"

The true revolution began in 1974 when Erna Knutsen —considered the mother of specialty coffee—coined the term in Tea & Coffee Trade Journal. She described small batches of exceptional coffee from specific micro-regions, with unique flavor profiles that stood out from mass-produced beans. This pioneered a new way of thinking about coffee: as an artisanal product, requiring precise processing and careful selection.

Three waves of coffee – how consumption developed

Experts often divide the development of coffee culture into three waves. The first wave, occurring in the 19th and 20th centuries, marked the time when coffee became accessible to the masses – cheap, fast, and convenient, but lacking in flavor. The second wave arrived with the expansion of chains like Starbucks in the 1990s, when greater attention began to be paid to the quality, origin, and preparation of the beverage, albeit still within the framework of a globalized consumption model.

It was only the third wave—beginning at the turn of the 21st century—that placed coffee on a par with wine and craft beer. The focus was on supply chain transparency, direct relationships with growers, processing methods, fresh roasting, and brewing techniques that unleash the beans' full flavor potential.

What defines specialty coffee?

To be recognized as specialty coffee, a bean must meet a number of rigorous criteria. First and foremost, it must originate from a specific region or farm and be free of any traces of defects. At the green bean stage, it is assessed by certified Q-graders using the SCA ( Specialty Coffee Association ) scale. To achieve specialty coffee status, the coffee must receive a minimum of 80 points out of 100 in the sensory evaluation.

However, quality isn't just about scores. Processing methods play a key role – such as washed, natural, honey, or more experimental techniques like anaerobic fermentation. Roasting is also crucial: tailored to the specific bean, not standardized. Finally, brewing requires knowledge, precision, and the right equipment. All these steps contribute to the full sensory experience of specialty coffee.

Community Impact and Sustainability

One of the cornerstones of the specialty movement is social responsibility. Thanks to the direct trade model and a commitment to transparency, roasters establish direct relationships with producers, paying them significantly more than market prices. This translates into improved living conditions in growing regions, the development of local communities, and environmental protection.

Moreover, agroecological practices are gaining increasing importance: avoiding chemicals, shading crops, protecting biodiversity, and managing water. Specialty coffee is no longer just a luxury for the consumer—it is also becoming a tool for change on a global scale.

Specialty in Poland and around the world

Although specialty coffee originated primarily in the United States and Scandinavian countries, the movement quickly spread globally. The first specialty roasteries appeared in Poland around 2010, and today the market is growing rapidly. Consumers are becoming increasingly aware, and baristas are perceived as specialists who not only serve coffee but also educate their guests.

Industry events such as Barista Championships , cupping sessions and coffee festivals also play a significant role, promoting knowledge and improving the quality of services throughout the supply chain.

Back to the sources

The history of specialty coffee is a story of returning to the roots – to nature, flavor, craftsmanship, and interpersonal relationships. It is also a process of continuous improvement and the pursuit of new possibilities in cultivation, processing, and brewing. In a world where the pace of life is accelerating, specialty coffee reminds us of the value of mindfulness, quality, and responsibility. For many, it is no longer just a beverage – it is a passion, a philosophy, and a way to build a better world.