An espresso coffee is distinguished by its color, a dark brown. Espresso is topped with a layer of cream, without which it loses its aroma. What makes espresso so special is that its beans are finely ground, unlike filter coffee, which is thicker. Whereas espresso is prepared with little or very little water, filter coffee has a much higher water content, giving it a softer taste and releasing other types of aroma. Some coffees are roasted to make espresso coffee, while others are prepared for mild methods. Finally, some coffees are labelled "Uniroast", making them suitable for both types of preparation.

The term specialty coffee is inseparable from the SCA's rating system. Specialty coffee is judged both sensorially and technically. Firstly, on the sensory side, a coffee is deemed "specialty" if it meets precise criteria concerning flavor, taste, balance, etc. These criteria are evaluated by judges who, even if they each have their own personality and "palate", will be able to extract the profile of a coffee and above all its quality. In technical terms, it's important to understand that a specialty coffee must have fewer than 5 minor defects for a 350g sample. A "defect" refers to any malformation of the green bean that affects the quality of the final cup.

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