In this blog you'll learn how speciality coffee is graded and why this process defines the world’s best beans. When you sip a great cup of speciality coffee, you’re not just tasting flavour, you’re tasting precision. Every bean is evaluated under strict global standards set by the Specialty Coffee Association (SCA).
After more than 15 years in the industry cupping with professional graders, visiting farms, and working with UK roasters through my time at Sanremo UK, I’ve learned that speciality coffee is earned, not claimed.
If you’re new to the coffee term, you can first read our full guide on what speciality coffee actually means.
The SCA Scoring System (0–100 Scale)
The SCA uses a 100-point cupping system to measure a coffee’s quality across ten sensory attributes. Coffees scoring 80 or above are officially classified as speciality grade, representing roughly the top 5 percent of beans worldwide.
Each coffee sample is roasted to a light, neutral profile, brewed under strict controls, and cupped blind by trained Q-graders.
These graders assess attributes like aroma, sweetness, acidity, and overall harmony using a calibrated scoring sheet.
| Score Range | Classification | Meaning |
|---|---|---|
| 90–100 | Outstanding | Rare micro-lots showing remarkable clarity, sweetness, and complexity. |
| 85–89.99 | Excellent | Distinct, balanced, and expressive; typical of the best UK and global roasters. |
| 80–84.99 | Very Good (Speciality Grade) | Clean, sweet, and well-processed with minimal defects. |
| < 80 | Organic and Commercial Grade | Often blended, inconsistently processed, or containing noticeable defects. |
Even one small defect can lower a score, which is why speciality coffee demands such close attention from farm to roaster.
Learn more about the difference between speciality coffee and commercial grade coffee, and how altitude, processing, and defects contribute to a more premium product.
The Ten Sensory Attributes Q-Graders Evaluate
Every speciality coffee is judged across ten specific sensory categories:
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Fragrance and Aroma – The smell of both dry and wet grounds.
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Flavour – The primary taste experience and its quality profile.
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Aftertaste – How long pleasant flavours linger once the coffee is swallowed.
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Acidity – The brightness or liveliness of acid levels.
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Body – The texture and mouthfeel on the palate.
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Balance – The harmony between acidity, sweetness, and bitterness.
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Sweetness – The presence of natural sugars from ripe coffee cherries.
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Uniformity – How consistent the flavour is across multiple cups from the same lot.
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Clean Cup – The absence of any taints or off-flavours.
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Overall – The grader’s holistic impression of the cup.
In my years cupping alongside professional Q-graders, I’ve seen how clarity and sweetness are what truly separate a great coffee from a good one – James Bellis
Why Grading Matters Beyond the Score
For farmers, the grading system rewards craftsmanship and attention to detail. For drinkers, it guarantees transparency and trust.
Traceability means you can follow each bean back to its origin, harvest, and altitude.
Consistency ensures every batch performs at the same high level year after year.
Purity matters because proper processing and storage reduce the risk of mould, toxins, and contamination.
At Balance Coffee, we went one step further. Featured in Forbes by go one step further by running third-party lab testing for mould, mycotoxins, and pesticide residue to ensure every batch meets clean-coffee standards.
Read next: Why Speciality Coffee Is Healthier 
Inside a Professional Coffee Cupping
In a typical cupping session, five identical cups of the same coffee are tasted side by side. Even one inconsistent cup can reduce the score.
Q-graders are trained to detect differences as small as 0.25 on the SCA scale, making this process extremely precise.
Every attribute is logged, totalled, and verified by multiple graders before a coffee is officially classified.
You’d be surprised how a coffee can drop from an 86 to a 79 because of an uneven roast or a hint of under-ripe cherry, and trust me, I've been at many cupping tables where this has happened.
Explore our list of the best speciality coffee roasters who supply coffee 80 points and above.
Bringing It Back to Your Cup
You don’t have to be a Q-grader to appreciate good coffee, but understanding how it’s graded helps you recognise quality when you taste it.
Whether you prefer fruity Ethiopian profiles or balanced Colombian beans, choosing speciality-grade coffee ensures your brew is clean, transparent, and consistently excellent.
