Gourmet Fresh Roasted Coffee Online Cafe Vivo: Rating Coffee Ratings

Rating Coffee Ratings
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Karen Thomas on 18 January, 2008 02:48:00
 
What’s green, malformed, broken and sometimes referred to as a stinker?  A
defective coffee bean, that’s what.  Actually, a flawed coffee bean could fit
anyone of those descriptions.  This model of determining defective beans was
created by the The Specialty Coffee Association of America (or SCAA) in an
attempt to start an internationally recognized grading model that sets best
practices for growing, roasting, and brewing.  Considering the complexity that
can occur in a cup of coffee, a grading system must be multifaceted enough to
assess every detail good and bad, stinker and robust while taking region,
subjectivity, and international norms into account.  The SCAA model applies to
specialty beans, however, commercial beans are not evaluated to nearly the same
extent.  With the growing number of independent reviews clouding the industry's
vision of creating a universal grading, is it too late for the SCAA and other
coffee organizations to lay down the coffee rating law?
WE’RE NUMBER ONE!
As in sports rankings, races, and online search results, the number one is
equated with victory and success. In the world of coffee bean grading, the SCAA
feels it shouldn't get any better than being number one. The SCAA model scores
beans on a scale of one to five, one being the best, five being the worst. 
Coffee beans are judged per 300 grams of coffee and in order to receive a one,
or specialty grading, must contain no more than five full defects, and zero
primary defects.  And that’s not all. Specialty grade coffee must contain a
distinctive characteristic that appears in either the body, aroma, flavor, or
acidity.  Let’s just say it’s not easy being Specialty.  Yet, there's
nothing keeping commercial beans from creeping into this category as well. 
From a consumer's perspective, it's impossible to separate potential false
product claims.
SEPARATING THE GOOD FROM THE BAD AND THE BAD FROM THE...BAD?
While middle of the road coffee that receives a three ranking is classified as
Exchange Grade, Off Grade coffee receives the worst mark.  What does it take to
be the worst?  The SCAA states, in order to receive a five, more than 86 defects
must be defected in 300 grams of beans.  The defects apply to what's mixed in
with the beans, and not the coffee's taste once brewed.  The FDA applies the
same principle to commercial coffee, however, the defects are a bit more
severe.  Insects, rats, and mice are a definite result in swift rejection,
while the FDA also has zero tolerance for the import of damaged, moldy beans.
RATINGS ENCOURAGED
The SCAA isn’t the only organization that recognized the need for standards
in the coffee industry.  Coffee Talk Magazine, in circulation for two decades,
featured an article claiming the industry still lacks universal and
standardized specialty coffee ratings.  The article pointed out that one of the
of the most difficult aspects of achieving standardization is the sheer ability
to do so.  Setting universal standards is obstructed by the industry's
dependence on a world market.  Considering the coffee trade crosses country
borders and seas, languages and several economies, a cohesive agreement is
necessary, yet feasibly impossible.
RATINGS BENEFITS
Why bother standardizing an industry that’s too big and highly dependent on
personal tastes?  Coffee analysts assert that like the wine industry, the
coffee industry would benefit from having concrete criteria that assesses both
the product and its taste.  The lack of standards can lead to false information
and ungrounded personal opinions that may popular, but uninformed, hitting
mainstream consumerism.   The lack of industry orthodox means your local
mini-mart can claim they sell specialty coffee based on their own or mainstream
criteria.  Considering the average cup of coffee can easily cost $1.50,
shouldn't consumers know their purchasing quality and not a stinker?