1. It’s Scored Like Wine  

   Specialty coffee is graded on a 100-point scale by certified Q Graders (like sommeliers for coffee). To be considered “specialty,” it must score 80+ points—focusing on flavor, aroma, acidity, body, and aftertaste.  

 2. The “Third Wave” Movement  

   Specialty coffee is part of the Third Wave Coffee movement, which treats coffee as an artisanal product (like craft beer or fine wine) rather than just a commodity. It emphasizes traceability, sustainability, and unique brewing methods.  

 3. Coffee Tastes Different Based on Altitude  

   High-altitude coffee (1,200+ meters) grows slower, developing more complex sugars and acids. This leads to brighter, fruitier flavors, while lower-altitude beans tend to be earthier and nuttier.  

 4. There Are Over 100 Coffee Varieties  

   Beyond Arabica and Robusta, there are rare varieties like Geisha (or Gesha), which can sell for $1,000+ per pound due to its floral, tea-like flavors.  

 5. The “Coffee Cherry” is a Fruit  

   Coffee beans are actually seeds inside a red or purple fruit called a coffee cherry. Some farms even make tea or jam from the fruit’s pulp!  

 6. Light Roasts Have More Caffeine  

   Contrary to popular belief, lighter roasts retain more caffeine than dark roasts (which lose some during prolonged roasting).  

 7. Specialty Coffee is Traceable  

   Many bags list the farm, region, altitude, and even the farmer’s name—something you’d never see in commercial coffee.  

 8. Cold Brew Was Invented Centuries Ago  

   While trendy now, cold brew dates back to 17th-century Japan, where it was called “Kyoto-style” coffee.  

 9. Espresso ≠ Strong Coffee  

   Espresso is a brewing method (high pressure, fast extraction), not a bean or roast level. A well-made espresso should taste sweet and balanced, not bitter.  

 10. The “God Shot”  

   Baristas chase the mythical “God Shot”—a perfect espresso with ideal extraction, sweetness, and complexity. Few ever achieve it!  

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