The specialty coffee world is full of passionate discussions, expert opinions, and unfortunately, quite a few misconceptions. As coffee enthusiasts ourselves at Kiboko Coffee Co, we've heard countless myths about specialty coffee that simply aren't true – and these myths can actually prevent you from enjoying the best possible coffee experience.
Today, we're setting the record straight on three of the most persistent specialty coffee myths that continue to circulate among coffee lovers across the UK and beyond. Whether you're new to specialty coffee or a seasoned enthusiast, understanding these truths will help you make better choices and truly appreciate the exceptional coffee in your cup.
What Makes Coffee "Specialty" Anyway?
Before we dive into debunking myths, let's establish what specialty coffee actually means. Specialty coffee isn't just a marketing term – it's a rigorous classification system that covers everything from the farm to your cup.
True specialty coffee must meet these criteria:
- Score 80 points or above on the Specialty Coffee Association's 100-point scale
- Be grown in specific microclimates at optimal altitudes
- Be harvested and processed with meticulous care
- Be roasted by skilled professionals who understand how to highlight each bean's unique characteristics
- Be prepared with attention to brewing variables like water temperature, grind size, and extraction time
At Kiboko Coffee Co, every single bean we source meets these exacting standards. But despite these clear criteria, myths persist about what specialty coffee is and isn't.
Myth #1: "Specialty Coffee is Just Expensive Regular Coffee with Fancy Marketing"
The Reality: Quality Has a Price, But It's Not About the Marketing
This is perhaps the most damaging myth in the coffee world, and it's completely false. The price difference between specialty coffee and commercial coffee reflects genuine, measurable differences in quality, sourcing, and processing.
The Real Cost Breakdown
Commercial Coffee (Commodity Grade):
- Often contains defective beans, including broken, immature, or over-fermented beans
- Typically machine-harvested, mixing ripe and unripe cherries
- Processed in large batches with minimal quality control
- Roasted to a uniform profile that masks rather than enhances origin flavours
- Can sit on shelves for months or even years before consumption
Specialty Coffee:
- Only the highest quality beans make the grade (less than 10% of global coffee production)
- Hand-picked at peak ripeness by skilled farmers
- Processed with precise timing and temperature control
- Roasted in small batches to highlight unique flavour characteristics
- Delivered fresh, typically within weeks of roasting
The Flavour Difference is Real
When we conduct blind taste tests at Kiboko Coffee Co, even casual coffee drinkers can immediately identify the difference between specialty and commercial coffee. The distinction isn't subtle – it's profound.
What you taste in commercial coffee:
- Bitter, burnt, or harsh flavours
- Lack of sweetness or complexity
- One-dimensional taste profile
- Unpleasant aftertaste
What you taste in specialty coffee:
- Complex flavour notes ranging from fruity and floral to chocolatey and nutty
- Natural sweetness that doesn't require added sugar
- Balanced acidity that enhances rather than overpowers
- Clean, pleasant finish that makes you want another sip
The Ethical Factor
Specialty coffee also supports sustainable farming practices and fair wages for farmers. When you buy specialty coffee, you're not just paying for taste – you're investing in:
- Fair compensation for skilled coffee farmers
- Sustainable farming practices that protect the environment
- Long-term relationships between roasters and farms
- Community development in coffee-growing regions
The Bottom Line: Specialty coffee costs more because it is more. The price reflects genuine quality improvements at every step of the process, from farm to cup.
Myth #2: "Darker Roasts Are Stronger and Have More Caffeine"
The Reality: Roast Level Affects Flavour, Not Caffeine Content
This myth is so widespread that even many coffee shop baristas believe it. The truth is that roast level has minimal impact on caffeine content, and "strength" is about much more than just caffeine.
The Caffeine Facts
Scientific Reality:
- Light roasts actually contain slightly more caffeine than dark roasts
- The difference is minimal – about 5-10% at most
- Caffeine is relatively stable during roasting and doesn't break down significantly
- Bean variety (Arabica vs. Robusta) affects caffeine content far more than roast level
Why the Myth Persists: The confusion comes from the way we perceive "strength." Dark roasted coffee tastes more intense and bitter, which many people associate with higher caffeine content. But this intensity comes from roasting chemistry, not caffeine levels.
What Actually Changes During Roasting
Light Roasts:
- Retain more of the bean's original characteristics
- Higher acidity and brighter flavours
- More complex, nuanced taste profiles
- Slightly denser beans (contrary to popular belief)
Medium Roasts:
- Balanced between origin flavours and roast character
- Moderate acidity with developing sweetness
- Often considered the "sweet spot" for many coffee origins
- Popular for both espresso and filter brewing
Dark Roasts:
- Roast flavours dominate over origin characteristics
- Lower acidity, more bitter compounds
- Oils appear on the surface of beans
- Can mask defects in lower-quality beans
The Real Meaning of "Strong" Coffee
When coffee professionals talk about strength, they're usually referring to:
- Extraction strength: How much coffee is dissolved in the water
- Flavour intensity: How bold and pronounced the flavours are
- Brewing ratio: The amount of coffee used relative to water
To make stronger coffee:
- Use a higher coffee-to-water ratio
- Grind your beans finer
- Increase brewing time (for immersion methods)
- Use a brewing method that extracts more solids (like espresso)
How We Approach Roasting at Kiboko Coffee Co
At Kiboko Coffee Co, we roast each origin to its optimal level – the point where its unique characteristics shine brightest. This might be a light-medium roast for a bright, fruity Ethiopian coffee, or a medium-dark roast for a chocolatey Brazilian blend.
Our roasting philosophy:
- Origin-specific roasting: Each coffee gets the roast level that best showcases its flavours
- Flavour development: We roast to enhance, not mask, the coffee's natural characteristics
- Consistency: Every batch is carefully monitored to ensure consistent results
- Quality control: We cup every roast to ensure it meets our standards
The Bottom Line: Choose your roast level based on flavour preference, not perceived caffeine content. All our coffees deliver excellent caffeine levels regardless of roast darkness.
Myth #3: "Single Origin Coffee is Always Better Than Blends"
The Reality: Both Have Their Place – It's About Purpose and Skill
The specialty coffee world has developed an unfortunate hierarchy where single origin coffees are viewed as superior to blends. This myth has led many coffee lovers to dismiss blends entirely, missing out on some truly exceptional coffee experiences.
Understanding Single Origins
What makes single origin special:
- Traceability: You know exactly where the coffee comes from
- Terroir expression: Unique flavours that reflect the specific growing conditions
- Seasonal variety: Different harvests offer different flavor profiles
- Direct relationships: Often involves closer connections between roaster and farmer
Single origin challenges:
- Seasonal availability: Your favourite coffee might not be available year-round
- Flavour limitations: Some brewing methods work better with blended flavour profiles
- Price fluctuations: Crop variations can affect both availability and cost
- Overwhelming choices: The sheer number of origins can be confusing for newcomers
The Art of Blending
Why expert blends can be exceptional:
- Flavour balance: Combining different origins to create optimal flavour profiles
- Consistency: Maintaining taste profiles year-round despite seasonal variations
- Complexity: Layering different flavor notes to create depth
- Brewing optimization: Designed specifically for certain brewing methods
Common blend categories:
- Espresso blends: Optimized for pressure extraction and milk-based drinks
- Filter blends: Designed for pour-over, drip, and immersion brewing
- Seasonal blends: Rotating combinations that highlight different times of year
- Signature blends: Unique combinations that represent a roaster's style
The Skill Factor
Creating an exceptional blend requires the same level of skill and expertise as roasting single origins perfectly. Master blenders must understand:
- How different origins complement each other
- Optimal roast levels for each component
- Brewing characteristics of the final blend
- Seasonal adjustments to maintain consistency
Our Approach at Kiboko Coffee Co
We're proud to offer both outstanding single origins and carefully crafted blends. Each serves a different purpose in our lineup:
Our Single Origins:
- Showcase the unique terroir and processing methods of specific farms
- Offer seasonal variety and exploration opportunities
- Perfect for coffee lovers who enjoy discovering new flavour profiles
- Ideal for filter brewing methods that highlight subtle nuances
Our Blends:
- Designed for consistency and optimal brewing performance
- Balanced for both espresso and milk-based drinks
- Year-round availability of your favorite flavour profiles
- Perfect for those who prefer familiar, reliable taste experiences
When to Choose Single Origin vs. Blend
Choose single origin when:
- You want to explore different flavour profiles
- You're interested in coffee's origin story
- You enjoy seasonal variety in your coffee routine
- You primarily brew with filter methods
Choose blends when:
- You want consistent flavour year-round
- You primarily make espresso or milk-based drinks
- You prefer balanced, approachable flavor profiles
- You're new to specialty coffee and want a reliable starting point
The Bottom Line: Both single origins and blends can be exceptional. The best choice depends on your brewing method, taste preferences, and what you're looking for in your coffee experience.
Conclusion: Embracing Coffee Truth
The specialty coffee world doesn't need myths and misconceptions – the truth is fascinating enough on its own. When you understand what really makes coffee special, you can appreciate the incredible journey from farm to cup and make choices that truly enhance your coffee experience.
Remember:
- Quality has a price – and it's worth paying for the right reasons
- Roast level affects flavour – choose based on taste, not caffeine myths
- Both single origins and blends can be exceptional when done well
The next time you hear one of these myths, you'll know the truth. Even better, you'll be able to share that knowledge with other coffee lovers, helping to spread understanding and appreciation for the incredible world of specialty coffee.
Ready to explore specialty coffee beyond the myths? Browse our complete collection of single origins and blends, each selected and roasted to showcase the very best of what specialty coffee can offer. Use code GIMME10 at checkout for 10% off your first order.
