Nowadays, “specialty coffee” is a household name, but it’s not always clear what criteria render the coffee special.
Although specialty coffee is often linked to the rise of the third wave in the early aughts, the term dates back to 1974. Moreover, while the two terms are often used interchangeably, they’re not mutually exclusive: not all third-wave coffee is specialty and vice versa.
Last but not least, extraction involves using water to pull the soluble compounds out of the coffee beans. Specialty beans undergo three levels of inspection before arriving in the hands of the baristas, who understand how to extract the maximum possible flavor from the beans for an enjoyable cup.
Yet, it doesn’t have to be any different at home, where one can extract perfectly with a filter, moka, or espresso machine. “What I like about La Specialista,” says Barnabà, “is that it enhances all of the beans’ flavors and aromas very simply at home.”
After all, according to Barnabà, “the first characteristic of specialty coffee is to give pleasure when it’s being consumed.” So, why not start first thing in the morning?
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