by another_jim on Sun Jan 24, 2010 3:43 am
There will be two rounds of judging.
In the first round, I'll eliminate entries with roasting flaws (this is a technical tasting process one person can do alone). If your coffee has problems in this regard, your name won't be posted, but I'll tell you privately what went wrong and how to fix it. Instead of individual scores, I'll post overall statistics about the problems I encountered.
The finalists will be judged by as many experienced judges we can get. At this point, the judging will be on how well roasters have interpreted the potential in these coffees -- a matter where, with luck, there should be some interesting disagreements among the judges that we'll see by posting the scores and comments of each judge individually.
When Bob Yellin and I review coffees for Coffeecuppers, we are usually in close agreement, within a few points, on the quality of the green coffee. But we disagree quite frequently on how to best roast and drink the coffees. I think this area, finding the roasts that create a great or striking balance of the flavors in a good coffee, is where roasting becomes most interesting and creative.