What's the difference between Specialty Coffee and Regular Coffee?

In this article, I'm going to be discussing the key differences between specialty coffee and regular coffee and hopefully help deliver clarity on what's best for you. We will be exploring what the term 'specialty coffee' even means and why roasteries prioritise creating next level coffee.

What Is Specialty Coffee?

Specialty coffee is coffee that meets a recognised quality standard—most commonly defined as beans scoring 80 points or higher on a 100-point scale during professional tasting (often called cupping). That score isn’t about marketing; it’s based on how the coffee performs in the cup.

Before roasting, specialty-grade green beans are typically quality checked and sorted for defects to make sure the batch is as clean and consistent as possible. Defects can include things like black beans, broken beans, and sour beans, all of which can negatively affect flavour.

After roasting, the coffee is cupped and scored based on factors such as aroma, flavour, body (mouthfeel), and overall experience. The aim is simple: confirm that the coffee tastes excellent and represents its best potential.

By contrast, what many people think of as “regular coffee” (often called commercial or commodity coffee) is usually produced at a larger scale and selected primarily for availability, consistency, and affordability, rather than achieving a high cup score.

Why We Chose to Produce Specialty Grade Coffee at Ritual Coffee Roasters

At Ritual Coffee Roasters, we focus on specialty grade coffee because it lets us build everything around what matters most in the cup: quality and character.

Specialty coffee gives us the opportunity to:

• Roast with intention, bringing out flavours that are naturally present in the beans rather than relying on heavy roasting to create the dominant taste.
• Showcase origin and seasonality, so coffees can taste distinct depending on where and how they were grown.
• Prioritise transparency and responsible sourcing, because specialty coffee is often built on knowing more about where the coffee comes from and how it gets to you.

In short, specialty coffee supports a more thoughtful approach—from the green bean selection and quality control, right through to roasting and brewing—so the final cup can be clearer, sweeter, and more expressive.

The Key Differences Between Specialty Coffee and Regular Coffee

1) Quality

The biggest difference is how the coffee is graded and prepared before it ever reaches your cup.

With specialty coffee, quality is assessed at multiple stages. Green beans are checked and sorted to remove defects—like black beans, broken beans, and sour beans—because even a small number can affect the overall taste. After roasting, the coffee is cupped and evaluated for aroma, flavour, body, and overall experience, then given a score. Only coffees that meet the 80+ standard are considered specialty grade.

Regular coffee is usually not held to the same strict scoring threshold. It’s often blended and processed for large-scale consistency, meaning the “goal” isn’t necessarily a standout flavour experience—it’s a reliable, familiar cup that tastes broadly the same from bag to bag.

2) Price

Specialty coffee often costs more, and that price difference usually reflects the work involved in producing and selecting higher-quality beans.

Careful harvesting, extra sorting, defect removal, smaller and more traceable lots, and professional evaluation all add time and cost. Roasters also tend to handle specialty coffee in smaller batches and with more attention to how the roast highlights the coffee’s natural qualities.

Regular coffee is typically cheaper because it’s produced at a larger scale and sourced in ways that prioritise volume and efficiency. That doesn’t mean it can’t be enjoyable—it just means it’s built for a different purpose: affordability and consistency first.

3) Flavour Profiles

If you’ve ever tasted a coffee that naturally reminded you of fruit, florals, caramel, or chocolate (without flavourings), you’ve likely tasted a specialty coffee.

Specialty coffee tends to have cleaner, clearer flavours because fewer defects and better processing allow the coffee’s natural characteristics to come through. Depending on origin and processing, you might notice:

• Bright, fresh notes (citrus, berries, stone fruit)
• Floral aromas (jasmine, bergamot)
• Sweetness and balance (honey, brown sugar, milk chocolate)
• A smoother or more interesting finish

Regular coffee tends to lean toward a more classic “coffee” flavour—often described as bolder or more bittersweet. This is partly because commercial coffees are frequently roasted to create a consistent, strong profile that works well with milk and sugar and holds up in large batch brewing.

4) Sourcing

Specialty coffee sourcing is typically more specific and traceable. You’ll often see details like the country, region, farm or cooperative, variety, and processing method. That information matters because it often connects directly to flavour—and it also makes it easier to track quality and maintain standards.

Regular coffee sourcing is often broader and less detailed. Many coffees are blended from multiple regions or countries to keep supply steady and price consistent. The label may focus more on roast level or taste style than on where the coffee was grown.

5) Ethics and Transparency

Ethics in coffee can be complex, but transparency makes it easier for people to understand what they’re supporting.

Specialty coffee frequently puts more emphasis on visibility in the supply chain—knowing where the coffee came from, who produced it, and how it was processed. While “specialty” doesn’t automatically guarantee perfect practices, it often provides more of the information needed to build accountability and long-term relationships.

Regular coffee can still be responsibly sourced, but it’s often harder to trace back to specific producers due to the scale and structure of commodity supply chains. The coffee may pass through more layers, and you might get fewer details about origin and purchasing.

Which Is Best for You?

If you love exploring flavour, enjoy tasting notes that actually show up in the cup, or care about traceability and how coffee is evaluated, specialty coffee is likely the better fit. It’s designed to be enjoyed with attention—whether that’s as espresso, filter, or your favourite home method.

If you mainly want a familiar, consistent coffee taste, prefer a stronger roast-forward profile, or you’re looking for the most budget-friendly option for everyday drinking, regular coffee can still be a great choice—especially in milk-based drinks or large-batch brewing.

Ultimately, the “best” coffee is the one that suits your taste, routine, and values. Specialty coffee simply gives you a higher starting point for quality—and a clearer connection to what makes each coffee unique.