The Difference Between Commercial Coffee and Specialty Coffee
Coffee is one of the world’s most popular drinks, but not all coffee is created equal. If you’ve ever wondered why some cafés charge more for a cup or why certain beans taste brighter and more complex, it can often come down to the difference between commercial coffee and specialty coffee.
Understanding these differences can help you make better choices, appreciate the craft, and even discover new favourite flavours.
What Is Commercial Coffee?
Commercial coffee — sometimes called commodity coffee — is produced primarily for consistency, mass production, and affordability. It’s the type of coffee you might find in:
Supermarkets
Chain cafés and coffee shops
Instant coffee packets
Characteristics of commercial coffee:
Blend-focused: Often made from multiple bean types to achieve a uniform taste.
Mass roasted: Roasted in large quantities for shelf stability rather than flavour nuance.
Lower quality beans: May include defects, overripe or under-ripe beans.
Consistent but simple flavour: Designed to appeal to a wide audience.
Commercial coffee is reliable and accessible, but it generally lacks the complexity and traceable origin of specialty coffee.
What Is Specialty Coffee?
Specialty coffee focuses on quality, traceability, and flavour. It is defined by international grading standards, with beans scoring 80 points or higher on a 100-point scale during professional cupping.
Key aspects of specialty coffee:
Single-origin or traceable blends: You often know the farm, region, or even the cooperative that grew the beans.
Careful selection: Beans are hand-picked and sorted to remove defects.
Small-batch roasting: Roasters focus on unlocking flavour profiles rather than mass production.
Complex and nuanced flavour: You can taste fruity, floral, chocolate, or nutty notes.
Specialty coffee celebrates the journey from seed to cup and often supports ethical and sustainable farming practices.
Why Specialty Coffee Costs More
Higher-quality beans require careful farming and selection.
Small-batch roasting is more labour-intensive.
Sustainable and ethical sourcing practices may add cost.
Skilled baristas and brewing equipment increase the value of each cup.
The price reflects the care, craftsmanship, and traceability behind the coffee, not just the beans themselves.
How to Taste the Difference
Even if you’re new to specialty coffee, you can notice the difference in flavour:
Aroma: Specialty coffee often has richer, more vibrant aromas.
Acidity: A bright, lively taste that balances sweetness.
Body: Smooth, well-rounded mouthfeel.
Finish: Clean aftertaste with lasting flavour.
Trying coffee from a reputable specialty café, or tasting beans from different origins at home, makes the difference obvious.
Why It Matters
Understanding the difference between commercial and specialty coffee isn’t just academic:
You appreciate the craft behind your cup.
You can support ethical and sustainable coffee production.
You get a richer, more enjoyable coffee experience.
Whether you’re visiting a café in Mid Wales, South Wales, or anywhere else, choosing specialty coffee connects you to a global network of farmers, roasters, and baristas dedicated to quality.
