(01/16/12)
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 CoffeeSpecialty coffee was a term devised to mean higher levels of green coffee quality than average "industrial coffee" or "commercial coffee". At this point, the term is of... ...more 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?
