Barista Magazine

APR-MAY 2013

Barista Magazine is your home for the worldwide community of coffee and the people who make it.

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The first column lays out the definitions for each scoring category. The flavor of coffee cherry, for example, is an integral aspect of natural coffee, and you can see how we assess it differently up and down our natural scale. The same flavors in washed coffee are a different matter. We make some allowance for coffee cherry flavors in the 80–84 band, but are looking for more transparent, clean processed variety and terroir attributes in our higher scoring washed coffees. Natural The central columns of our scoring scales show ripe green pepper, cedar cleaner, cheap caramel/chocolate, bitter/medicinal herbs… both the range of final scores and the corresponding attribute score for each of these. If, for example, all attributes are scored 8, the final score givenę the coffee will be 86. total 100 DZ ¢ ¢ şŖȬşş DZ ¢ ¢ ǰ Ĵ ¡ ¢ ¢ Dz ě Ě ¢ Ě ǰ ¡ ¢ǰ Ȭ ǰ ¢ ¢   ǰ ę ŞśȬŞş ȬDZ ¢ Ĵ ¢ Dz Ě   ě Ě ǰ ę ¢ǰ Ȭ ǰ ¢   ǰ ęǰ ¢ Dz   ¢ǰ ǰ Ĵ ¢ ŞŚǯŝś ŝǯŝś 80-84 DZ ¢ Ĵ ¢ ¢ Dz Ě ǰ ¢ǰ ¢ Ȭ ǰ   ǰ ¢ ęDz ¢ ¡ ǰ Ě ǰ   ¢ ŞŘǯś ŞŖǯŝś ŝǯś ŝǯŘś ŝśȬŝş DZ ¢ ¡ ǰ Ě DZ ǰ Ȭ ǰ ǰ ǰ ǰ Ȧ Dz Ĵ DZ Ě ǰ ¢ǰ Ȭ ǰ Ĵ   ǰ ¢ ę ŝş 7 ŝŝǯŘś Ŝǯŝś ŝśǯś Ŝǯś 70-74 DZ ¢ ¡ ǰ Ě DZ ǰ Ȭ ǰ ǰ ǰ ǰ ǰ Ȧ Dz Ĵ ŝřǯŝś ŜǯŘś ŝŖǯŘś śǯŝś ŜśȬŜş DZ ¡ ¡ ǰ Ě DZ ǰ Ȭ ǰ ǰ ǰ ǰ ǰ Ȧ Dz ¢ Ĵ ŜŞǯś śǯś ŜŜǯŝś śǯŘś 65 5 ŜřǯŘś Śǯŝś Ŝŗǯś Śǯś śşǯŝś ŚǯŘś 58 4 śŜǯŘś řǯŝś śŚǯś řǯś 60-64 DZ ¡ ¡ ǰ Ě DZ ǰ Ȭ ǰ ǰ ǰ ǰ ǰ Ȧ Dz ě Ĵ 50-60 DZ ¡ ¢ ǰ Ě DZ ǰ Ȭ ǰ ǰ ǰ ǰ ǰ Ȧ Dz ¢ ě Ĵ Notes 100 10 şŞǯŘś şŜǯś şŚǯŝś şř şŗǯŘś şǯŝś şǯś şǯŘś ş Şǯŝś Şşǯś Şŝǯŝś 86 Şǯś ŞǯŘś 8 ¡   Ȭ Ě DZ ¢ǰ ǰ Ě ǰ ě ¢ǰ ¢ ǰ ǰ ¢ǰ ǰ ¢ǰ ǰ ¢ǰ ǰ ęǰ ǰ dz Ȧ ě ¢ǰ ě ǰ ǰ ě ǰ ǰ ǰ ǰ ¢ǰ ¢ǰ ǰ ǰ ě dz ¢ǰ ǰ ǰȱȱǰȱ Ĵ¢ǰȱǰȱǰȱǰȱǰȱǰȱ dz ǰȱ ȱȱǰȱȱ ȱǰȱǰȱǰȱ ȱǰȱȱdz ǰȱ The third column offers a more detailed list of descriptors likely at each scoring level. One use for this column is in helping to distinguish and place common flavors. For example, we use variations of green pepper śŘǯŝś řǯŘś (under ripe, raw, roasted) to help distinguish grades 51 of Wet Hulled 3 coffee, and of Nuttiness (soynut, raw ŚşǯŘś Řǯŝś peanut, honey peanut, macadamia) with Brazils. The Śŝǯś Řǯś color coding relates to the practical grades of Micro Lot, ŚśǯŘś ŗǯŝś ŚŖǯś ŗǯś Estate, Standard, and sub-standard, and are in place řŞǯŝś us an alternate way of thinking about a coffee, ŗǯŘś to give 37 1 namely: Is this micro-lot quality? Estate? Is it Standard? Or sub-standard? ě ¢ Ě ě ǰ ¢   ě ¢ǯ ě ¢ Ĵ ě ¢   ě ǯ ¡ ǰ ě ¡ ¢ Ě   ¡ ¢ Ĵ ¢ ǯ ǰ ǯ   ¡ ǯ ŘŜŗŝ ǰ ǰ śśŚŗř DZ ŗȬŞŖŖȬŘŝŞȬśŖŜś Ĝ DZ ŜśŗȬŘŖşȬŜŗŖŘ To download these forms for free, go to www.cafeimports.com/info_cupping 88 barista magazine

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