28 May '17, 1am

Reflections on an Intentionally Mind-Boggling Afternoon of Coffee Tastings

Reflections on an Intentionally Mind-Boggling Afternoon of Coffee Tastings

The other conclusion to make here is that sensory evaluation is really, really tough. The standard deviation average for individual tasters on a single attribute was over 0.5. What this means is that most tasters disagreed with themselves by one full point on every attribute on two of every five samples of the same coffee. Even tasters who demonstrated above average consistency on some coffees or attributes were inconsistent on others. For example: taster number 6 performed above average for sweetness and viscosity, but struggled with rating acidity consistently. Another example: taster number 12 maintained the group average on the Mexican and Guatemalan coffees, but was very inconsistent with sweetness on the Ethiopian samples. Here is a brief summary of their standard deviations on an attribute-by-attribute basis:

Full article: http://dailycoffeenews.com/2016/12/05/reflections-on-an-i...

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10 Minutes With 1951 Coffee

10 Minutes With 1951 Coffee

baristamagazine.com 27 May '17, 3pm

What has been your experience balancing the coffee part of the business with the social justice side? RT: We started 1951 ...