Latest Posts

  1. What The He — Is Jasmine?

    What The He — Is Jasmine?

    So, what is the taste and smell of jasmine? Yirgacheffes often have the most clear-cut jasmine notes of any coffee, but...

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  2. Bright Coffee

    Bright Coffee

    Here's a few coffees with exciting, snappy, zingy, citrusy, tart, vibrant notes

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  3. Chocolate, Chocolate, Chocolate, Chocolate...

    Chocolate, Chocolate, Chocolate, Chocolate...

    A few coffees where chocolate notes take the spotlight.

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  4. Sugar Cupping Part 2 -- Rough outline

    Sugar Cupping Part 2 -- Rough outline

    This is a very educational exercise you can easily try at home.

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  5. Sugar Cupping

    Sugar Cupping

    Sometimes tasting something that isn't coffee can help you learn more about what your coffee tastes like.

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  6. Taste and Price: When Values Shift

    Taste and Price: When Values Shift

    I recently caught glimpse of this and found it very thought-provoking.

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  7. Taste and Price: When Values Shift - DUPLICATE

    Taste and Price: When Values Shift - DUPLICATE

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  8. Podcast:More About Coffee Lexicons

    Podcast:More About Coffee Lexicons

    Cupping and talking about the taste lexicon of coffee with Tom and Chris Schooley

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  9. Podcast: Tasting and Coffee Lexicons

    Podcast: Tasting and Coffee Lexicons

    Describing the basic flavors of coffee.

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  10. Tasting: Cupping vs. Filtered Brewing

    Tasting: Cupping vs. Filtered Brewing

    tasting differences in two roasts, and then tasting the differences in the same coffees via different methods

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  11. There's No Accounting for Taste

    There's No Accounting for Taste

    This has been a very challenging week for cupping. Why? I can't taste.

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  12. Origin of Potato Defect in Rwanda Coffee

    Origin of Potato Defect in Rwanda Coffee

    Last year Aleco and I were traveling in Rwanda, and made a shocking discovery in the Western district of Nyamasheke.

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Origin of Potato Defect in Rwanda Coffee

Origin of Potato Defect in Rwanda Coffee

Last year Aleco and I were traveling in Rwanda, and made a shocking discovery in the Western district of Nyamasheke. We found that potatoes were actually being processed along with coffee. (see photographic evidence) Hence all the research to find where the off taste of potato defect in coffees from the Lake Kivu area, and theories about antestia insect dame, fungus, and the chemicals generated from the response of the coffee plant itself to attack, they all are for naught. Remove the potatoes from the coffee processing system, and the potato defect will disappear! Why do people have to make everything so complicated. - Tom