Comments on: Rating Coffee

By: Kberg

Kberg — Mon, 10 Oct 2011 17:28:05 +0000

Forgot to read this part of your site, however the what if the drip is good and espresso is bad should focus on whether training and techniques are being used, ,often both are bad, unless drip is simple, if a shop for example is well trained in cold brew but s baristas are not then who knows, for instance a restaurant or cafe or shop can serve inteligentsia or stumpdown coffee, sure a staff or two may know the filters and technique, while baristas are untrained, that a said chances are if a shop has bad espresso, you are not going to find great pour-overs. I do notice your ratings are a close call, between 3+,4- and 4, making me wonder if you visit on another day with a different barista whether those small differences matter.

By: Sam Brest

Sam Brest — Wed, 27 Oct 2010 12:01:04 +0000

I just want to let you and your readers know that I have recently changed my business model. I now offer my coffee wholesale to the public starting at $7.49 per pound. Please feel free to contact me if you have any questions.

Thank You,
Sam Brest
King David Coffee Roasters
http://www.kingdavidcoffee.com

By: Fabrice Moschetti

Fabrice Moschetti — Tue, 22 Dec 2009 21:38:31 +0000

Dear MSC,
I have been reading your blog for the last 2 years and really enjoyed it. I love the new format and your take on coffee.
I like to share some of our coffees with you and see how we rate…
Let me know where we can send you some samples.
Sincerely,
Fabrice

By: manseekingcoffee

manseekingcoffee — Mon, 30 Nov 2009 06:47:00 +0000

A recent Wall Street Journal article highlighted a study that reveals some serious critiques of the 100-point system used for wine, which is very similar to the system used professionally for coffee. While it wasn’t damning, it pointed to the fact that most judges displayed about 4 point margin of error in scores for the same wine. Not surprising, but certainly gives you pause when a few points often make or break a wine and can mean serious bragging rites for producers.

http://online.wsj.com/article/SB10001424052748703683804574533840282653628.html

By: Chris Farr

Chris Farr — Mon, 06 Apr 2009 16:05:03 +0000

Hi there,
I stumbled onto your site and found it most helpful. I started working at a cafe here in NYC about a year ago and before I knew it I was manning the espresso machine. I have since developed a love for coffee. My family lives down in Ecuador and I recently went down to visit them. Many people don’t know this but Ecuador has some AMAZING coffee. I had a couple meetings with the owners of a relatively new company and brought back samples. My goal is to spread the word and get Ecuador on the coffee map as well. Any suggestions? Maybe I can send you a couple samples and you can give me some feedback.
Thanks so much.
Regards,
Chris

By: Eric Nelson

Eric Nelson — Thu, 18 Sep 2008 21:30:49 +0000

Excellent rating system! I love it. But…have you found that coffee that you can rate a 4? I have, and that is why I’ve opened a coffee shop to sell it.
Thanks, and I love the site…Eric