Beans and Beyond: Navigating the Worlds of Specialty and Commercial Coffee Roasters

Beans and Beyond: Navigating the Worlds of Specialty and Commercial Coffee Roasters

Discover the artistry of specialty coffee versus the broad appeal of commercial brands – what sets them apart

On my coffee journey of the last 18 months, I’ll admit that the coffee beans themselves are the least researched until recently. What drove the interest into coffee was gadgets (brewers, equipment) and the process. The main ingredient (coffee beans) was somehow a backseat till now. I’m glad I’m here and beginning to taste the difference.

While I had heard of coffee being produced in different countries with different flavour profiles (and I’m not talking about Hazelnut or French Vanilla flavoured coffee), I didn’t understand and didn’t look into it further. With arabica and robusta being the primary cultivars, it’s been fascinating to learn.

Recognizing different beans takes us into the roasting of coffee beans and the the differences between specialty and commercial coffee roasters. They differ significantly in their approach to sourcing, roasting, and marketing their products. Each targets different consumer bases and has distinct business models. I’ve drank primarily commercial coffee for the longest time and in the last 2 months begun the specialty journey.

Specialty Coffee Roasters

1. Sourcing: Specialty roasters often source their beans directly from farms, prioritizing transparency, sustainability, and ethical practices. They focus on single-origin beans or high-quality blends with traceable origins.

2. Roasting: They typically roast in smaller batches, which allows for greater control over the roast profile. This approach is crucial for highlighting unique flavor notes and characteristics specific to each bean's origin.

3. Flavour Profiles: Specialty roasters aim to bring out the best and most distinctive flavors of the beans. They often use lighter to medium roasting techniques to preserve intricate flavor nuances.

4. Marketing and Sales: These roasters generally market their coffee to a niche market of coffee enthusiasts and connoisseurs. They often sell their products online, in specialty cafes, or in high-end grocery stores.

5. Well-known Brands: Some notable specialty coffee roasters include Hatch, Detour, Phil & Sebastian, and Intelligentsia Coffee. These brands are renowned for their high-quality beans and commitment to ethical sourcing practices.

Commercial Coffee Roasters

1. Sourcing: Commercial roasters often purchase beans in large quantities, focusing on cost-efficiency. The beans may come from multiple origins and are usually not as transparently sourced.

2. Roasting: They tend to roast on a much larger scale, which can result in less control over the roast consistency and flavor profile. The roasting is usually medium to dark to produce a more uniform and consistent flavor that appeals broadly.

3. Flavour Profiles: Commercial roasters typically aim for a flavor profile that is acceptable to the general public. The flavors are often less complex, with a focus on bold and robust characteristics that mask the beans' original qualities.

4. Marketing and Sales: These products are marketed to the mass market and are available in supermarkets, grocery stores, and many standard cafes. They focus on brand recognition and often employ extensive advertising campaigns.

5. Well-known Brands: Major commercial coffee brands include Folgers, Starbucks, Nescafe, and Lavazza. Starbucks, though commercial, also taps into specialty brewing techniques in their on-site cafes.

Conclusion

The primary difference lies in the craft and detail specialty roasters apply in every step of their process, from sourcing to roasting, aiming to elevate the coffee experience by preserving and enhancing the coffee bean's natural flavors. In contrast, commercial roasters focus on consistency, accessibility, and price-point management, catering to a broader audience.

Both types of roasters have their place in the coffee industry, addressing different consumer needs and preferences. Now that I’m more informed, it’s a choice that I do like to drink both specialty and commercially roasted coffee. Commercial coffee appeals to my ‘normal’ coffee sense, its consistent, it tastes like what I know coffee to taste like. Specialty is an exploration of the palate and building a sensory experience beyond the beverage consumption.