It is no secret that coffee is one of the most beloved beverages in the world. A rich, warm cup of coffee has a way of brightening up even the dreariest of days. For many people, coffee is more than just a drink: it is a way of life. With an estimated two billion cups of coffee consumed each day, it is clear that this beverage is here to stay.

This increase in popularity, of course, means that the market is flooded with subpar coffee, including commercial varieties of coffee that often offer a disappointing level of quality in comparison to what coffee can be. Today, we will talk about the differences between commercial coffee, which is the kind you usually see in supermarkets and grocery stores, and specialty coffee which you can get from specialty coffee shops prepared by a barista, or even shipped to your front door to make at home.

Alternatively, specialty coffees are made from high-quality beans that are grown in specific regions and carefully selected for their flavor profile. Generally speaking, these beans are roasted for a shorter time at a lower temperature, resulting in a lighter roast that brings out the bean's natural sweetness and aroma. In addition, specialty coffees are brewed using specific methods that highlight the unique flavors of each type of bean. As a result, specialty coffees have much more complex and interesting flavor profiles than commercial coffees.

If you're looking for an unforgettable cup of coffee, then specialty coffee is definitely the way to go. The next time you're in a coffee shop, ask the barista to recommend a specialty coffee that showcase the unique flavors of their beans. Or, if you prefer to brew your own coffee at home, look for specialty beans online or at your local grocery store. With so many amazing options available, there's no reason to settle for anything less than the best!

In addition to being delicious and supporting farmers, specialty coffee also has a positive impact on the worldwide coffee supply. When specialty coffees are in high demand, there is less pressure on farmers to produce lower-quality beans for mass consumption. This can help to preserve the quality of the global coffee supply, ensuring that there will be good coffee to drink for years to come.