Specialty

The Paradox of Success: Why Specialty Coffee’s Moral Narrative Falters

The Paradox of Success: Why Specialty Coffee’s Moral Narrative Falters

Real talk: The specialty coffee industry’s moral narrative is built on a fragile premise—producers are poor, vulnerable, and in need of rescue. But when they succeed, the system often resists. This isn’t just about economics; it’s about identity. Specialty coffee sells itself as a force for good, yet its success metrics quietly contradict that mission. The industry’s language frames producers as struggling, dependent actors, while roasters and consumers are cast as saviors. But when a farmer like Felipe Sardi of La Palma & El Tucán thrives, paying neighbors three times the regional price and reinvesting in community, the narrative shifts.…
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France’s Coffee Scene Is Undergoing a Quiet Revolution

France’s Coffee Scene Is Undergoing a Quiet Revolution

France’s coffee scene is undergoing a quiet revolution. For centuries, cafés have been the heartbeat of French life—places where conversations linger, newspapers are read, and the ritual of coffee is as important as the drink itself. But today, a new wave of specialty coffee is creeping into this tradition, redefining what it means to sip a cup in Paris or Lyon. While classic bistros still dominate, the rise of minimalist cafés, Nordic-inspired brews, and a growing appetite for quality are reshaping the landscape. This shift isn’t just about better beans—it’s about reimagining how coffee fits into French culture. The transformation…
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The Dark Roast Dilemma: When Your Brew Feels Like a Mystery

The Dark Roast Dilemma: When Your Brew Feels Like a Mystery

You’re grinding dark roast, brewing with a French press, and calling it a day—but what if your ritual is hiding a deeper mystery? The Reddit user’s confession—of mistaking personal preference for expertise—mirrors a broader tension in the coffee world: the gap between tradition and trend. Dark roast, once a symbol of simplicity, now faces scrutiny from a culture obsessed with single-origin purity and pour-over precision. Yet, the user’s method—hand-ground, boiled water, a dollop of honey—suggests a refined process that’s been dismissed as “ignorant.” Is the problem the brew itself, or the expectations we project onto it? The French press, with…
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Decoding Coffee Grades: Why ‘Specialty’ Matters More Than You Think

Decoding Coffee Grades: Why ‘Specialty’ Matters More Than You Think

Real talk: The coffee aisle is a minefield of jargon. Terms like "gourmet," "premium," and "specialty" feel like they’re meant to confuse, not inform. But here’s the thing—these labels aren’t just marketing fluff. They’re gateways to understanding what you’re actually buying. Let’s cut through the noise. Coffee quality isn’t a guess—it’s a science. The Specialty Coffee Association (SCA) sets the gold standard, grading green beans on a 1-10 scale. Grade 1 is the pinnacle, with zero primary defects (like mold or fermentation issues) and only 0-3 secondary flaws. This isn’t just about taste; it’s about consistency. A Grade 1 bean…
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Gluten-Free Coffee: The Real Story Behind the Label

Gluten-Free Coffee: The Real Story Behind the Label

This might just change your routine: Coffee isn’t the enemy of gluten-free diets, but the label often is. The market is flooded with “gluten-free” coffee brands, each vying for your attention with promises that feel more like marketing fluff than facts. Let’s cut through the noise: Gluten-free coffee isn’t a scam, but its marketing is. For those with Celiac disease or gluten sensitivity, the stakes are high. Yet, the confusion around what truly qualifies as gluten-free has turned coffee into a battleground of misinformation. Here’s what you need to know to navigate it with clarity. Coffee beans themselves are naturally…
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Why Arabica Coffee Is the Gold Standard (And Why You Should Stick to It)

Why Arabica Coffee Is the Gold Standard (And Why You Should Stick to It)

Real talk: Coffee labels promising 100% Arabica aren’t just marketing fluff—they’re a sign you’re in for a better cup. The hype is real, and here’s why: Arabica isn’t just a bean—it’s a flavor revolution. From the crisp tangerine notes of Ethiopian Yirgacheffe to the velvety chocolate undertones of Colombian Supremo, Arabica’s versatility is unmatched. It’s the reason roasters chase rare micro-lots and why specialty cafes charge a premium. But here’s the kicker: Arabica isn’t just about taste. It’s about health, sustainability, and the future of coffee. The science is clear. Arabica beans contain twice the sugar, 60% more lipids, and…
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Mold Inside a Specialty Bean: How Concerned Should You Be?

Mold Inside a Specialty Bean: How Concerned Should You Be?

There’s something brewing in the world of specialty coffee that’s both alarming and oddly fascinating: the discovery of internal mold in a bean that should have been pristine. You’ve probably seen the photos—tiny worms tunneling through the bean, leaving behind a fuzzy, greenish residue. The bean itself looks fine on the outside, but the damage is done. For coffee lovers, this raises a pressing question: is this a rare flaw, a sign of poor quality, or a red flag for safety? The truth is, internal mold in specialty beans is extremely rare—but not impossible. Specialty roasters typically source beans from…
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Unlock the Rich Flavors of Dark Roast Coffee: A Buying Guide and Top Picks

Unlock the Rich Flavors of Dark Roast Coffee: A Buying Guide and Top Picks

Dark roast coffee is more than just a strong, bitter drink. It offers a bold, balanced flavor with notes of dark chocolate, spices, and toasted nuts that can satisfy your cravings for a classic cup of joe. But, finding the perfect dark roast requires knowing what to look for and avoiding the burnt flavors of super dark roasts. Dark roast coffee beans are roasted longer than lighter ones, but that doesn't mean they lack flavor. The beans range from deliciously dark to super dark (or burnt!). A good cup of dark roast has a rich, balanced taste with a mild…
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A Hyattsville Resident Brews a New Specialty Coffee Venture: Introducing Ritual Specialty Coffee

A Hyattsville Resident Brews a New Specialty Coffee Venture: Introducing Ritual Specialty Coffee

Nicolas Moreno, a resident of Hyattsville, is stirring up a storm in the Route 1 corridor with his new venture, Ritual Specialty Coffee. With a passion for coffee ignited by his Colombian heritage, Moreno took his love for the bean to the next level, diving headfirst into the art of roasting. Moreno's journey led him to establish Ritual Specialty Coffee, focusing on premium-grade Colombian beans from Valle del Cauca. These top-tier beans have earned a coveted place among the highest-ranked by the Specialty Coffee Association. As he fine-tunes his business strategy and conducts market research, Moreno harbors ambitions of expanding…
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Can Specialty Coffee Survive the Speed of Modern Economies?

Can Specialty Coffee Survive the Speed of Modern Economies?

Specialty coffee, with its focus on quality and authenticity, is a curious fit in our fast-paced world. While it shares similarities with the slow food movement, its emphasis on small batches, precise preparation, and ritualistic experience clashes with modern economies' obsession with speed and scale. In countries like the United States, this contradiction is particularly evident. The cultural fixation on efficiency – bigger cups, faster service, exponential growth – runs counter to specialty coffee's ethos. Starbucks' 4-minute drink preparation rule stands in stark contrast to third wave coffee's original dedication to craft, intentionality, and precision. Brands like Blue Bottle and…
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