Updated: September 2026.
To get started with specialty coffee, you don't need expensive equipment. Buy freshly roasted beans with a visible roast date and grind them just before brewing. Choose a simple method, like a French press or a V60, use a ratio of 1 g of coffee to 15-17 g of water, and try different processes (washed, honey and natural) until you find the one you like.
Colombian specialty coffee is a world of flavors and aromas that goes far beyond plain black coffee: a sensory journey through different origins, processes and brewing methods. If you're new to this world and want to get started, this guide is for you.
What Is Specialty Coffee?
It's coffee that scores 80 points or more out of 100 on the Specialty Coffee Association (SCA) cupping scale, evaluated by certified cuppers. To reach that score, the bean must be free of major defects and show outstanding attributes in aroma, flavor, acidity, body and sweetness. We explain it in detail in what the SCA score means.
Behind that score is care at every stage:
- A specific, traceable origin: you know the farm, variety and altitude it comes from.
- Hand-picking, to harvest only ripe cherries.
- Controlled processing.
- A roast designed to highlight each bean's nuances.
The coffee process, from plant to cup, explains why every stage affects the final result. And to learn to recognize it, read how to identify an excellent specialty coffee.
How Is It Different from Conventional Coffee?
| Aspect | Conventional coffee | Specialty coffee |
|---|---|---|
| SCA score | Below 80 or not evaluated | 80 points or more |
| Origin | Blends from many farms | A specific, traceable farm or region |
| Roast | Dark, months before sale | Medium or light, recent, with a visible date |
| Flavor | Bitter and flat | Complex: fruity, floral, chocolate or caramel notes |
| Relationship with the grower | Many intermediaries | Often direct trade and better pay |
Some certifications, such as Fair Trade or Rainforest Alliance, also guarantee responsible social and environmental practices, but they aren't the same as a specialty score: they measure how coffee is produced, not how it tastes.
How Do You Get Started with Specialty Coffee, Step by Step?
- Buy fresh beans. Choose Colombian specialty coffee with a visible roast date from a trusted source. If you're unsure, read where to buy real Colombian specialty coffee.
- Get basic equipment. A good grinder and a simple brewer, like a French press or a V60, are enough to start.
- Grind just before brewing. Ground coffee loses aroma within minutes. Match the grind to your method: coarse for a French press, medium-fine for a V60.
- Use the right ratio. Start with 1 g of coffee to 15-17 g of water (about 15 g for an 8.5 oz / 250 ml cup) and water at 195-205 °F (90-96 °C).
- Try different processes. Compare a washed, a honey and a natural coffee to discover which profile you prefer; we explain them in washed, honey and natural coffee.
- Learn about origin. Altitude, variety and process explain what you find in the cup.
- Enjoy the process. Take your time to smell, taste and note what you perceive; your palate will improve with every cup.
Which Brewing Method Should You Choose as a Beginner?
| Method | Difficulty | Grind | Result in the cup |
|---|---|---|---|
| French press | Very easy | Coarse | Full-bodied and strong |
| AeroPress | Easy | Fine to medium | Clean and versatile |
| Cold brew | Easy (takes 12-24 hours) | Coarse | Cold, smooth and low in acidity |
| V60 | Medium | Medium-fine | Clean and bright |
| Chemex | Medium | Medium-coarse | Very clean and light |
| Espresso | High (requires a machine) | Very fine | Concentrated; the base for a cappuccino or flat white |
To see more preparations side by side, check our comparison table of coffee brewing methods or our guide to coffee filtration methods. And if you want to keep experimenting, try our 25 coffee recipes.
Tips for Beginners
- Start with familiar flavors. Washed coffees with chocolate or caramel notes are more approachable for a palate that's just starting out. Traditional tinto, made with good beans, is also a great gateway.
- Don't be intimidated by the jargon. You can enjoy specialty coffee without knowing every technical term; the vocabulary comes with practice.
- Ask for advice. In specialty coffee shops, baristas are usually happy to recommend a coffee based on your tastes.
- Develop your palate little by little. Note what you perceive in each cup and compare.
- Store coffee properly. Learn how to store opened coffee to keep it fresh.
- When you're ready to level up, explore our premium coffee line, with micro-lots of more complex profiles.
Beyond flavor, specialty coffee has benefits ranging from nutrition to a positive impact on growing communities.
Frequently Asked Questions About Specialty Coffee for Beginners
How do you get started with specialty coffee?
Buy freshly roasted beans with a visible roast date, grind them just before brewing and use a simple method, like a French press or a V60, with a ratio of 1:15 to 1:17. Then try different processes to find the one you like.
What is specialty coffee?
It's coffee that scores 80 points or more out of 100 on the Specialty Coffee Association (SCA) cupping scale, with a traceable origin, no major defects and outstanding attributes in aroma, flavor, acidity, body and sweetness.
What is the best brewing method for beginners?
The French press, because it's the simplest and most forgiving: all you need is coarsely ground coffee, hot water and four minutes. The AeroPress is another great option, versatile and easy to clean.
Which coffee should I choose if I've never tried specialty coffee?
A balanced washed coffee with sweet notes, like our Tradition Coffee, with notes of tangerine and caramel. Once you're used to it, try a honey and then a natural, which are sweeter and fruitier.
Do I need a grinder to get started?
It's highly recommended, because freshly ground coffee keeps much more aroma. If you don't have one yet, buy coffee ground for your method and use it soon after opening.
Written by the Green Hills Coffee team, specialty coffee growers and roasters in Itagüí, Antioquia.
