So, what is Speciality Coffee? And why has it become so popular here in the last couple of years?  Well, the answer is quite complex. In short, the coffee consumer is becoming more savvy. Let’s start with their journey.

He/She wants more for their well earned pound. The likes of Starbucks, Nero and Costa brought ‘proper coffee’ to the British, we can grant them that. We were a nation of tea drinkers only 10-15 years ago! But whilst the price of your espresso or latte has more or less doubled in those years, can we honestly say the quality of their collective offering has, too? Large coffee chains don’t offer a bad product on purpose, but it is clear that true quality isn’t always high on the list. Often, a ‘good coffee’ in a relaxed and ‘known’ environment is just the ticket; but you see, customers know what a good cup of Joe is in 2018 …

They want to know more about the coffee itself; where has it come from? Which country, region, farm, micro-lot? How have the farmers been treated (before it was commodotized, there is no doubt that the farmer enjoyed a much more fruitful status, for example)? What processes have been used? How is the bean picked or processed? Is there a washing process – honey washed or fully washed? How does the farm work with specialist importers in order to ensure the harvest is at its peak?  Further, arabica beans, of which there are many varietals, grown at high altitudes (let’s say over a 1000 masl) are often referred to as Speciality beans. The list goes on.

Speciality in a Nutshell

So we can see that Speciality Coffee often refers to the quality of the beans we use, and an attention to detail at every level of the process, from farm to cup. But it is the beauty and importance of the roasting that brings it all together of course – we LOVE this bit. Depending on the type & origin of the bean, and the various cupping notes we’d like to elicit, this will dictate the roast profile we construct and use. Once agreed (over a number of trial roasts, usually), the magic begins! How long will we roast & how will we ensure appropriate airflow etc? How close to ‘second crack’ will we go? 

Then it’s carefully dispatched to the customer! That’s where you guys come in! Salford Roasters has received some wonderful feedback in it’s short time on the coffee scene. From Gary Neville and Paul Scholes to Speciality Coffee aficionados, and busy coffee shop in Salford to buzzing bar in the thriving Northern Quarter, we are very humbled with the stuff you guys are saying right now.  As coffee lovers, we are now wanting the same from our coffee beans as we do from our Vino and our food. We want freshness, tasting notes, bean information, quality packaging, super service and effectively, coffee perfection.  So get in touch to sample your favourite speciality coffee selection, or ask us where you can drink it across the UK.