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coffee quality, cupping, hawaii specialty coffee, na'auao, organoleptic, third wave -

This blog was originally published at Daily Coffee News on September 25, 2017 The first three parts of this series laid out some of the problematic issues with current competition scoring systems, ways in which we might better define a winning coffee in a competition, and how we’d use that definition in practice for a competition. With an understandable and clear definition, contest entrants and observers can better understand and engage with the competition. Also, having a definition facilitates a much more objective assessment. This post describes one example of how competition stakeholders developed a definition, as well as what...

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coffee quality, cupping, organoleptic, specialty coffee, third wave -

This blog was originally published at Daily Coffee News on August 2, 2017. The first two parts of this series laid out some of the problematic issues with current competition scoring systems, and ways in which we might better define the winning coffee in a competition. With an understandable and clear definition, contest entrants and observers can better understand and engage with the competition. Also, having a definition facilitates a much more objective assessment of all the coffees entered in the contest. This post describes how the entrants can be assessed, and how to choose a winner of the contest....

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coffee, coffee quality, cupping, hawaii specialty coffee, organoleptic, quality, specialty, specialty coffee, third wave -

The blog was originally posted on Daily Coffee News on July 17, 2017. In part one of this series, I discussed some of the flaws in current competition scoring systems. One major flaw is that no system defines what a winning coffee is. In other words, nobody defines what a perfect, 100-point coffee should taste like. How can a winner be chosen if there is nothing to compare the sample to? How can a competitor know what coffee to submit if they don’t know what taste profile to aim for?   In the development of a new competition scoring system, I...

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coffee, Ethiopia, history, organoleptic, quality, taste, Volunteering -

This blog was originally published on February 20, 2015 Here at Daylight Mind, we try to always remember we have things pretty good in the United States.  We consider ourselves fortunate and we recognize that we have a very talented crew who can often do much more in the coffee industry than our little business requires.  Thus, we’ve decided to offer our assistance in ways that don’t directly benefit us but will hopefully help others in the coffee industry. Thus, we recently sent our Chief Science Officer, Shawn Steiman, on a volunteer assignment to the coffee motherland (Ethiopia).  He spent...

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cupping, organoleptic, quality, taste -

This blog was originally published on Dec 17, 2013.  It later became the basis for a chapter in The Little Coffee Know-It-All.We advocate that the best way to buy coffee is based on what it tastes like.  Makes sense, right?  Packaging is nice but it’s what inside that counts.  If you don’t get to try the coffee first, though, you have to rely on what is written on the package (or the website).  Yet, most of us have had the experience of buying wine or coffee that are well labeled with descriptors, only to drink the stuff and not taste...

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