Enhancing specialty coffee appreciation through education

specialty coffee reviews

an exploration of the sensory attributes that make coffee special

These reviews include coffees from producers and roasters all over the world. Reviews allow me to document great coffees. Once harvested, processed and roasted a coffee is ephemeral. This year’s crop will never be the same as last year due to natural changes in the environment, the imperfection of year to year harvests, processing changes and the roaster’s profile adjustments. I think it is important to discuss what makes each coffee unique but I don’t believe in ratings or numbers to assign a score. Scoring is for sensory experts who are making judgements about the potential of a coffee that is being assessed for purchase or competition. Numeric scoring tells a consumer nothing about the coffee’s profile. I take the time to brew a coffee 3 or 4 times to find that coffee’s best profile. This way a coffee enthusiast might be willing to to try a coffee they have never tasted and have a brew recipe too. Perhaps you will be inspired too.