Would you rather have a great coffee or a unique or interesting one? Quality and qualifiers. Such a tricky thing, mainly because what makes a coffee good or interesting or whatever is fairly wide open. I wrote a short opinion piece for the online edition of the Specialty Coffee Chronicle last week about teaching consumers to identify BAD coffee.
the link: http://www.scaa.org/chronicle/2012/01/13/leaving-a-bad-taste-in-their-mo...
I feel like a big part of any training program focusing on quality is teaching to identify faults, defects, or other problems with the crafted product. This is maybe a step we're missing in teaching consumers about what quality coffee can be? Thoughts?