What are the key differences between commodity and specialty coffee grades?

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Key Differences Between Commodity and Specialty Coffee Grades

Commodity coffee is positioned at the lower end of the price spectrum, while specialty coffee occupies the higher end, reflecting significant differences in their grading, flavour profile, and roasting methods. Specialty coffee adheres to strict criteria, including being single origin and scoring 80 points or above on a 100-point scale according to the Specialty Coffee Association (SCA) protocol. These beans are typically light to medium roasted to preserve their original flavour characteristics, such as the floral notes of an Ethiopian bean. In contrast, commodity coffee often includes beans that fall below the 80-point threshold, and darker roasts are common, which tend to produce a more pronounced roasted flavour, as seen in brands like Starbucks, rather than highlighting the bean's inherent qualities.
Grading Scales and Price Points

The distinction between commodity and specialty coffee is largely defined by their grading scores, which directly impact market pricing. Specialty coffee purveyors generally seek beans scoring between 83 and 85 points. Beans scoring 80 points, like those primarily sourced by Ghostbird Coffee Company, represent the border between commodity and specialty grades. The price differential is substantial; for example, 80-82 point green beans might cost between RM25 to RM30 per kilogram, whereas beans graded 83-85 points can range from RM28 to RM50 per kilogram, depending on origin and variety.
Flavour Profile and Roasting

A fundamental difference lies in the desired flavour outcome, which is dictated by the roasting process. Specialty coffee aims to showcase the bean's original flavour, often described as "coffee as it is." This is achieved through light to medium roasts, especially for filter coffee and espresso blends, respectively. Darker roasts, conversely, result in a more pronounced "roasted flavour," masking the bean's original characteristics and producing notes akin to caramelisation, toffee, and hazelnut. This emphasis on roasted flavour is often preferred by consumers who grew up with traditional coffee preparations.
Bean Origin and Quality Control

Specialty coffee is defined by its single-origin status, meaning the beans come from a specific geographical location, allowing for unique flavour profiles to be identified and appreciated. This contrasts with commodity coffee, which may be a blend of beans from various origins. Quality control measures also differ; while Ghostbird sorts its 80-point beans twice to remove defects, removing approximately 15 grams of defective beans for every 5 kilograms, the percentage of defects is naturally higher than for beans graded above 83 points, which are typically subjected to even more rigorous selection processes.

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What are the key differences between commodity and specialty coffee grades?

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