Our Weekly Series on Homeroasters Turning Pro
Part 2: Go For The Green
Coffee is wonderfully appealing for a number of reasons; that is, there is no one thing that makes a coffee great. There are several characteristics by which specialty coffee is judged: fragrance, flavor, sweetness, body, acidity, etc. Even commercial-grade coffee, which is a step below specialty-grade, is evaluated for sweetness and cleanliness, as well as taints and defects which are noted as either present or not.
While I don’t agree that evaluating those characteristics should simply be pass or fail, it does speak to an important point; good coffee has sweetness, is a relatively clean cup, and is free of defects. In fact, learning to identify defects could be the number one best thing you do in starting a roasting operation. There are obvious defects such as mold, and off- or over-fermentation, but then there are also the more subtle defects such as age.