basically, i love you for this video. i think, in general, the problem with the seasonality push, and the direct trade push is that--albeit an attempt to push quality--it distracts from the conversation of quality. a coffee can have an "in season" and "direct trade" sticker slapped on the front, but still taste poor. kenyas taste amazing 15 months later, how is this considered? it's not. i won't stop pushing for these things, but pushing them on the customer is a distraction from quality.
I don't think there's anyone out there pushing coffee that hasn't been rested adequately. Surely seasonality can only be a good direction for the industry. If your trying to say it's a bad thing I'm not sure you made your point here?
Seasonality needs to be redefined relative to what green coffee is, a dried seed. That's more difficult to convey than speaking of fresh fruit and such. Do we talk about freshness of other dried seeds? beans? So I am wondering how it can be adapted to coffee.
no i'm talking about green. sorry wasn't specific. i cup a lot of lots of coffee the day or day after they finish drying. while it's not excellent typically i wouldn't say its undrinkable. a little astringent and grassy/herbal as you mentioned but still can be overall quite pleasant , though agreed definitely much better after 60 days or so of rest.
@chilisaz Okay - and definitely I agree about offering green coffee at it's best. But I just want to make the point that there is a pretty wide window of time that green coffee is at it's best, much longer than a peach!
great video Tom, wish you would have continued a little more with what you felt was appropriate age for coffee to be sold as fresh. i cup a lot of coffees only a few days rested and i'll definitely agree this is not likely what consumers should be striving for. maybe even with the vast majority of coffee seasonality shouldn't be the goal but with truly exemplary coffees don't you think they should be presented as fresh as possible? you yourself have a very seasonal menu, marketed as such or not.
Are you talking about roasted coffee, or green? Seems like you are referring to roasted coffee. The video is only talking about green coffee, and freshness in terms of the time from picking/processing/drying until roasting. That time has to be at least 2 months, minumium. A green coffee with a few days rest after patio drying would be really undrinkable.
I see a 5 senses packet...nice
ShAwNeXsHeN 1 year ago
basically, i love you for this video. i think, in general, the problem with the seasonality push, and the direct trade push is that--albeit an attempt to push quality--it distracts from the conversation of quality. a coffee can have an "in season" and "direct trade" sticker slapped on the front, but still taste poor. kenyas taste amazing 15 months later, how is this considered? it's not. i won't stop pushing for these things, but pushing them on the customer is a distraction from quality.
ry3bee 2 years ago
I don't think there's anyone out there pushing coffee that hasn't been rested adequately. Surely seasonality can only be a good direction for the industry. If your trying to say it's a bad thing I'm not sure you made your point here?
fiftyfiftyification 2 years ago
Seasonality needs to be redefined relative to what green coffee is, a dried seed. That's more difficult to convey than speaking of fresh fruit and such. Do we talk about freshness of other dried seeds? beans? So I am wondering how it can be adapted to coffee.
coffeeshrub 2 years ago
no i'm talking about green. sorry wasn't specific. i cup a lot of lots of coffee the day or day after they finish drying. while it's not excellent typically i wouldn't say its undrinkable. a little astringent and grassy/herbal as you mentioned but still can be overall quite pleasant , though agreed definitely much better after 60 days or so of rest.
chilisaz 2 years ago
@chilisaz Okay - and definitely I agree about offering green coffee at it's best. But I just want to make the point that there is a pretty wide window of time that green coffee is at it's best, much longer than a peach!
sweetmarias 2 years ago
great video Tom, wish you would have continued a little more with what you felt was appropriate age for coffee to be sold as fresh. i cup a lot of coffees only a few days rested and i'll definitely agree this is not likely what consumers should be striving for. maybe even with the vast majority of coffee seasonality shouldn't be the goal but with truly exemplary coffees don't you think they should be presented as fresh as possible? you yourself have a very seasonal menu, marketed as such or not.
chilisaz 2 years ago
Are you talking about roasted coffee, or green? Seems like you are referring to roasted coffee. The video is only talking about green coffee, and freshness in terms of the time from picking/processing/drying until roasting. That time has to be at least 2 months, minumium. A green coffee with a few days rest after patio drying would be really undrinkable.
coffeeshrub 2 years ago