What is Rate My Roast?
HB members submit their espresso roasts anonymously. Experienced members (see below) rate it. The ratings and details about the roast are posted and discussed. These accumulated RMR (rate my roast) entries become a database for people roasting espresso. The best roasts each year get recognized with a prize.
Where are the Rate my Roasts Threads?
(most recent at the top of the list)
Lucky 13
Nutty Buddy
Starry Night
Who are the Judges?
Abe Carmeli (USBC Qualified)
Dan Kehn (USBC Qualified)
Jim Schulman (USBC Qualified)
... Please PM me if you wish to be a judge.
How does the rating work?
- Each roast gets 3 grades: espresso flavor, espresso mouthfeel and crema, and cappuccino flavor. If judges give a range, it indicates the spread from average to best shots
- Scores run from 0 to 6, following the USBC scale. Here it is, with rough 0 to 100 coffee rating equivalents:
6 = 96+ Exceptional
5 = 92-93 5.5 = 94-95 Excellent
4 = 88-89 4.5 = 90-91 Very Good
3 = 84-85 3.5 = 86-87 Good
2 = 81-82 2.5 = 82-83 Average
1 = 75-77 1.5 = 78-80 Acceptable
0 = below 75 Unacceptable - The roaster will submit the full details of the coffees used, the blend recipe, the roast profiles, and the desired flavor profile of the roast. This can be submitted at the same time as the roasts, or immediately after the reviews are posted (see below). They must be submitted at some point, otherwise the post will be deleted.
- Judges and others can offer diagnostic suggestions if their appreciation of the roast and the roaster's intention don't jibe.
How do I Submit a Roast?
Pick at least two judges and send me a PM. I'll give you the judge's addresses. If you wish to remain completely anonymous send the roasts to ... (sorry, I'm moving, so this option is suspended until September). You will need to submit at least 6 ounces per judge. Give your roasts a name and, optionally, tell the judges how to best pull it.
How can Roasters and Others Comment on the Roasts?
Roasters can comment anonymously using the handle RMR, for which they will get the password when they send the coffees. Others can comment too. Until everyone is comfortable with this setup, we ask that roasters do not identify themselves, regardless of the rating they get.
