{"id":4531,"date":"2021-01-21T13:34:56","date_gmt":"2021-01-21T12:34:56","guid":{"rendered":"https:\/\/storycoffee.pl\/?p=4531"},"modified":"2026-03-11T10:34:16","modified_gmt":"2026-03-11T09:34:16","slug":"the-price-of-specialty-coffees-where-it-comes-from","status":"publish","type":"post","link":"https:\/\/storycoffee.pl\/en\/cena-kaw-specialty-skad-sie-bierze\/","title":{"rendered":"The price of speciality coffees - where does it come from?"},"content":{"rendered":"

Historia zaczyna si\u0119 ponad 5 lat temu, kiedy to o kawie wiedzia\u0142em tylko tyle, \u017ce tata lubi sypan\u0105, mama z automatu, a ja rozpuszczaln\u0105 z dwoma \u0142y\u017ckami cukru i mlekiem. W popularnej i chyba najwi\u0119kszej sieci kawiarni na \u015bwiecie bra\u0142em tylko i wy\u0142\u0105cznie du\u017c\u0105 czarn\u0105. My\u015bla\u0142em, \u017ce przeci\u0105gni\u0119te do 300 ml espresso postawi mnie na nogi. Oczywi\u015bcie jak jeszcze dodam do tego odpowiedni\u0105 ilo\u015b\u0107 cukru. Chocia\u017c tam chodzi\u0142em tylko raz na kilka miesi\u0119cy, bo cena mnie przera\u017ca\u0142a. Potem pierwszy raz us\u0142ysza\u0142em o specialty<\/strong>, kt\u00f3re w og\u00f3le wydawa\u0142o si\u0119 poza moim zasi\u0119giem finansowym. Przecie\u017c jak za kaw\u0119 mo\u017cna da\u0107 tyle pieni\u0119dzy? Kawa to kawa. Ziarenko, ma\u0142e, b\u0142yszcz\u0105ce najlepiej, bo tak m\u00f3wi\u0142y reklamy, \u017ce tak ma by\u0107 i ju\u017c. Jeszcze prze\u015bwiadczenie, \u017ce w\u0142oskie kawy s\u0105 najlepsze i koniec, i kropka.<\/p>\n

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\n

And in fact Italian coffee at the time was the best for me. It was bitter, making it strong in flavour, and everyone, including me, thought it was exactly what it was supposed to be.<\/strong><\/p>\n<\/blockquote>\n

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A\u017c nadszed\u0142 ten moment, kiedy troch\u0119 przypadkowo, trafi\u0142em do \u015bwiata specialty<\/strong>. I wszystko, co wcze\u015bniej wiedzia\u0142em, okaza\u0142o si\u0119 w du\u017cej mierze k\u0142amstwem. Zrozumia\u0142em dlaczego ludzie tak si\u0119 zachwycaj\u0105 kaw\u0105, kt\u00f3ra dla mnie by\u0142a tylko elementem wspieraj\u0105cym porannego papierosa albo pozorne przebudzenie si\u0119 w ci\u0105gu ci\u0119\u017ckiego dnia. Zrozumia\u0142em tak\u017ce sk\u0105d jej, dla wi\u0119kszo\u015bci, wyg\u00f3rowana cena, kt\u00f3ra po roz\u0142o\u017ceniu na cz\u0119\u015bci pierwsze wcale nie jest jednak tak wysoka.<\/p>\n

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You will probably ask why I think this? I will be happy to tell you.<\/h1>\n

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It all starts at the very beginning of the journey of our favourite brew, which is nowhere else but at the coffee plantation. Specialty, or at least a large proportion of premium coffees, are coffees that usually grow not on perfectly level land, but on high mountain slopes. To get there, there is nothing left to do but walk in. It takes several or even a dozen people to make the harvest fruitful - that is, workers already have to be employed on the plantation. We have the first cost ahead of us.<\/p>\n

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The second cost is that you have to invest in the knowledge of your staff. So that they pick only the ideal coffee cherries that will meet our taste requirements in their final preparation. Knowledge - it costs the most.<\/p>\n

The latter also translates into post-harvest time, as the coffee needs to be fermented properly and infrastructure is needed for this. Building and then maintaining such a place is a financially demanding undertaking. In addition, the green beans must lie in the right conditions so that they do not spoil. Specially adapted warehouses are used for this, with the right air circulation, temperature and humidity.<\/p>\n

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Kiedy kawa ju\u017c si\u0119 na farmie ustabilizuje, musi trafi\u0107 do miejsca, gdzie dzieje si\u0119 ca\u0142a magia, czyli do palarni. Tam roaster<\/strong> zamienia co\u015b, co nie jest pijalne w co\u015b, co staje si\u0119 bardzo pijalne! Oczywi\u015bcie s\u0105 zwolennicy picia zielonej kawy<\/strong>, ale ja osobi\u015bcie nie widz\u0119 w tym \u017cadnego sensu. Por\u00f3wnajmy to do jedzenia steka. Mianowicie: mo\u017cna go zje\u015b\u0107 surowego, jednak zdecydowanie lepiej smakuje, gdy jest usma\u017cony.<\/p>\n

\"\"<\/h3>\n

The same is true for coffee.<\/h3>\n

Coffee<\/strong> jest najlepsza, kiedy upra\u017cymy j\u0105 w odpowiedni spos\u00f3b. Pos\u0142u\u017cmy si\u0119 kolejny raz przyk\u0142adem steka. Mo\u017cna go zje\u015b\u0107 spalonego, ale najsmaczniejszy jest usma\u017cony \u201ew punkt\u201d! Identycznie sytuacja wygl\u0105da z ziarenkami. Kawy sklepowe zazwyczaj s\u0105 b\u0142yszcz\u0105ce ze wzgl\u0119du na to, \u017ce zosta\u0142y spalone, a nie wypalone czy upra\u017cone, jak kto woli.<\/p>\n

All the substances that should be in the bean seek an outlet under the pressure and temperature of the roaster. For this reason, preparing the perfect roasting recipe requires a great deal of knowledge and time on the part of the roaster.<\/p>\n

However, before roasting can take place, the grain must first be obtained. This is also demanding work. You have to be careful not to get the wrong product. It is best to take green beans from a reliable importer. And it is fabulous if this is done in close cooperation with the grower, which is also an expensive business.<\/p>\n

Once the roaster has the quality of the raw material he dreams of, he must process it properly thermally. Prepare a kind of recipe for firing the grain in a large oven. Most often, such kitchen games take place on a so-called sampler. This is a small cooker in which grain samples are fired so that large quantities of raw material are not wasted. When the profile on the sampler is ready, it has to be transferred to the large oven and the actual firing for distribution begins.<\/p>\n

Jednak nie jest to takie proste i wymaga pracy, umiej\u0119tno\u015bci, wiedzy oraz cierpliwo\u015bci roastera. Dlaczego? Pos\u0142u\u017c\u0119 si\u0119 kolejnym kulinarnym przyk\u0142adem. Za\u0142\u00f3\u017cmy, \u017ce w swojej kuchni codziennie gotujesz na palniku gazowym. Pewnego dnia idziesz na imprez\u0119 do znajomych. Obieca\u0142e\u015b, \u017ce przyrz\u0105dzisz dla nich swoje popisowe danie. Na ich kuchence. Przychodzisz, a tam p\u0142yta indukcyjna.<\/p>\n

Nie jeste\u015b zadowolony, prawda? Dlaczego? Przecie\u017c obie p\u0142yty daj\u0105 ciep\u0142o, na obu mo\u017cna \u015bwietnie gotowa\u0107. Jednak dobrze wiesz, \u017ce w\u0142a\u015bciwo\u015bci tych dw\u00f3ch palnik\u00f3w s\u0105 zupe\u0142nie od siebie r\u00f3\u017cne. Tak samo jest z piecami. Przy ka\u017cdym piecu nale\u017cy wykona\u0107 inn\u0105 prac\u0119. Roaster musi wi\u0119c ogarnia\u0107 zale\u017cno\u015bci mi\u0119dzy, nazwijmy to w kuchennym stylu, \u201eindukcj\u0105\u201d i \u201egazem\u201d.<\/p>\n

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After firing, of course, there are tests, corrections....<\/h3>\n

...testing, tweaking, testing, tweaking and, at the very end, distributing the beans further afield - to specialist shops and our homes. Now we can enjoy our favourite coffee, the price of which includes paying for the toil of the grower, his workers and the hard work of the roaster.<\/p>\n

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You will probably ask, why then is shop\/industrial\/commodity coffee so much cheaper? I hasten to answer!
The shop shelf is filled to the brim with packets of coffee. We see gorgeous packaging and colourful labels that usually contain only one piece of information about the origin of the bean. All they say is: 100% arabica. Or a fabulous name like 'Barista Edition' or some other specialist. Alternatively: a blend of beans from South America, Africa and Asia, i.e. from all over the world - guess where exactly. Probably not even the importer himself knows. What does this tell us about the origin of the coffee? Well, almost as much as nothing.<\/p>\n

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Inside such packaging, we will usually find coffees that have not been selected by hand, but by machine. What this really gives us is a lack of selection. The machine will pick up everything - unripe beans, ripe beans, overripe beans, twigs, insects, pebbles and so on. In this way, the harvested grain has no chance of undergoing any further quality selection, because the harvest itself is already of no quality.<\/p>\n

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Subsequently, these grains are mixed with others from different parts of the country and even the continent. They are then imported into molochs, which aim to standardise the sensory qualities of the grains. To put it in language that everyone understands, simply burning them. What's more, the moloch burns the grain in very large capacity batches, which reach up to several tonnes per hour! With this kind of, let's call it 'firing', there is no room for any quality control of what happens in the kiln.<\/p>\n

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In the end, we get a very low-quality product, the contents of which are practically unknown to us. The only thing you can pay for in this case is good marketing to persuade you to buy this mixture of unknown origin.<\/p>\n

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\n

In a nutshell, this is where the differences between the price of specialty coffee and the coffee we have available in every big and small shop come from.<\/strong><\/p>\n<\/blockquote>\n

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Pami\u0119tajcie r\u00f3wnie\u017c, \u017ce wybieraj\u0105c kaw\u0119 specialty<\/strong> wspieracie ma\u0142e, lokalne biznesy i ludzi pe\u0142nych pasji do ziarenek. Miejcie te\u017c na uwadze, \u017ce wcale nie trzeba pi\u0107 du\u017co kawy wysokojako\u015bciowej, aby poczu\u0107 jej kofeinow\u0105 moc oraz wyj\u0105tkowy smak<\/strong>. Dlatego w tym wypadku mniej znaczy wi\u0119cej.<\/p>\n

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\"\"<\/p>\n

Pawe\u0142 \u015awiderski,<\/p>\n

known in the industry as Swider or Sad Swider. He has been dabbling in coffee since 2015. Finalist in many coffee competitions, including 2nd vice-champion of the Polish Brewers Cup 2019. A devotee of overflows, antitalent of latte art, privately a musician, photographer and nature lover.<\/p>\n

Ceny kawy<\/strong> to temat, kt\u00f3ry w ostatnich latach budzi coraz wi\u0119cej emocji. Dowiedz si\u0119, dlaczego ceny kawy id\u0105 w g\u00f3r\u0119 i czym jest C-price<\/a> wp\u0142ywaj\u0105cy na rynek. A je\u015bli chcesz lepiej zrozumie\u0107, co kryje si\u0119 za poj\u0119ciem \u201especialty” \u2013 przeczytaj, czym w\u0142a\u015bciwie jest kawa speciality<\/a>.<\/p>\n\n\n

<\/p>","protected":false},"excerpt":{"rendered":"

Historia zaczyna si\u0119 ponad 5 lat temu, kiedy to o kawie wiedzia\u0142em tylko tyle, \u017ce tata lubi sypan\u0105, mama z automatu, a ja rozpuszczaln\u0105 z dwoma \u0142y\u017ckami cukru i mlekiem. W popularnej i chyba najwi\u0119kszej sieci kawiarni na \u015bwiecie bra\u0142em tylko i wy\u0142\u0105cznie du\u017c\u0105 czarn\u0105. My\u015bla\u0142em, \u017ce przeci\u0105gni\u0119te do 300 ml espresso postawi mnie na […]<\/p>\n","protected":false},"author":195,"featured_media":1808,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[228,482],"tags":[],"class_list":["post-4531","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog","category-kawa"],"acf":[],"yoast_head":"\nCena kaw specialty - sk\u0105d si\u0119 bierze? | Story Coffee Roasters<\/title>\n<meta name=\"description\" content=\"Dlaczego kawa specialty jest dro\u017csza od rynkowej? Dowiedz si\u0119, co sk\u0142ada si\u0119 na cen\u0119 ziaren: od plantacji po palarni\u0119. 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