(Spoiler: It’s not hype. It’s standards, science, and serious flavour.)
Coffee labels are everywhere — premium, artisan, craft, gourmet, specialty…
But “specialty-grade coffee” isn’t just another buzzword.
It’s a measurable standard.
At hubb, we choose specialty grade beans because they give us what we obsess over:
better flavour, cleaner energy, and more consistency.
And because we believe people deserve to know what they’re drinking — not be marketed to.
Let’s break down what “specialty” really means, how it’s graded, and why preparation matters just as much as bean quality.
What Does Specialty Grade Actually Mean?
Specialty coffee is evaluated and certified by the SCA (Specialty Coffee Association) — the global authority on coffee quality.
They use a strict scoring system from 0–100. To be labelled specialty grade, coffee must score: 80 points or higher on the SCA quality scale.
Anything below 80?
Just “commercial grade” coffee.
How the SCA Scores Coffee
Certified professional tasters (called Q Graders — yes, really) assess:
- Aroma
- Acidity
- Sweetness
- Body
- Balance
- Aftertaste
- Uniformity
-
Clean cup (no defects or bitterness)
What Specialty Coffee Cannot Have:
- Defects (broken beans, mould, insect damage)
- Inconsistent roast colour
- Sourness or harsh bitterness
- Specialty coffee is the top 5–10% of all coffee grown in the world.
That means when you taste hubb, you’re tasting the best of the best — not “whatever beans were lying around.”
Why Does Specialty Coffee Taste Better?
Because great flavour doesn’t happen by accident.
Specialty coffee comes from:
Higher altitude farms
Specific microclimates
Selective hand-picking (only ripe cherries)
Expert processing
All this attention results in natural flavour notes like:
- Chocolate
- Caramel
- Citrus
- Stone fruit
- Nuts
The Part No One Talks About: Preparation Is Everything
Specialty beans are the starting point. But what happens next can make or break the flavour.
The truth:
Great beans + bad brewing = bad coffee.
Most canned coffee fails here.
They start with cheap beans, rush the brew, add flavourings to hide defects — and call it a day.
At hubb, we don’t let anything compromise the coffe
The hubb Process: Where Specialty Meets Precision
We take specialty beans and apply a process worthy of them:
- Curated sourcing - We partner with farms that prioritise sustainability, ethics, and consistency.
- Precision roasting - To highlight natural sweetness — never scorch or flatten the flavour.
- Slow cold brewing - Extracting flavour gently in cold water preserves sweetness and body.
- Nitrogen infusion - Adds a smooth, velvety texture without needing additives or heavy cream.
- Canned fresh - Locked in flavour. No oxygen. No compromise.
Specialty beans deserve a specialty process.
That’s why Hubb Nitro Cold Brew tastes bold, smooth, and layered — not bitter, burnt, or artificial.
