I like to think my 'proper' coffee imbibing, started about 28 or so years back, at the Seattle Coffee Co, situated very conveniently, next to my office! My regular coffee was a Sumatra Lintong and I loved it. Some time later, I discovered Union Revelation coffee, at a venue in Glasgow...the first, I believe in Scotland. Went from that experience to owning a cafe for 10 years, where we had Union and subsequently, Steampunk. I am in short, an extreme coffee-ist.
I buy quality Specialty for personal use. Purely filter coffee. My issue with varietals such as Geisha and some of the amazing processes that they are put through, is in trusting implicitly, the roasters ability to showcase these expensive beans, in order to avoid buyer remorse. Therefore, I'd have to be convinced that any establishment pouring me a cup of luxury, knew precisely what they were doing and that even if that aspect was satisfied, have the common sense to realise I'm highly unlikely to replicate that joy at home. So...I won't be buying Geisha any time soon (had someone's best effort once at the Glasgow Coffee Festival and like you, was underwhelmed) and would urge all 'coffee interested' folks like myself, to stick to the experienced roasters and varietals/processes that won't leave them thinking why did I just buy an expensive bag of beans, for a less than satisfactory outcome. Then let someone 'in the know' take you to the next level...it's all about the knowledge and application...
Hi Colin, I 100% agree with your sentiments here...
I think the key, as you mentioned, is to have a solid relationship with the people that source and roast the beans. This will almost always ensure that the expertise and knowledge can be conveyed in the best possible way. I do often worry when coffee is released into the wider world that the ability to have these important conversations is somewhat limited and is possibly one of the reasons I started writing these articles. There are so many variables to consider when it comes to achieving true excellence in the cup, and to be promised the joys of tasting truly remarkable quality and to then have one part of the chain fall slightly short is always a shame.
All we can do is keep on flying the flag for specialty coffee and coffee education in general, but I guess the path of subjectivity will always play it's part when it comes to something as personal as taste.
Thanks again for your comments and support in these matters, I really appreciate it.
I come at these issues as a rank amateur. However, my background of over 25 years in investment world, brings to the (cupping!😄) table a strange synergy with coffee and all its' attendant (important) nuances and in particular, cognitive dissonance. Whilst buying an investment is generally an intangible experience, the description of said investment in the widest possible terms, can heavily influence a purchase. This is certainly true of coffee, though at least there is a tangible, immediate reward for the recipient. Again though, that's a reason I dislike tasting notes for the uninitiated. In their raw, decontextualized state, they could very easily leave a purchaser confused and bewildered, as they can't taste say, the passion fruit, promised. Similarily, many roasters will advertise Geisha, promising coffee nirvana, which as we know, is highly unlikely in most cases, to be true. My main gripe with Specialty therefore, is industry-wide use of over-flamboyant terminology/language. Keep that in-house and make the buyer more aware of the simple joys of differing flavours and textures within their cup, sans the florid descriptors. They'll still buy and love it, nonetheless...
Another splendid article, David.
I like to think my 'proper' coffee imbibing, started about 28 or so years back, at the Seattle Coffee Co, situated very conveniently, next to my office! My regular coffee was a Sumatra Lintong and I loved it. Some time later, I discovered Union Revelation coffee, at a venue in Glasgow...the first, I believe in Scotland. Went from that experience to owning a cafe for 10 years, where we had Union and subsequently, Steampunk. I am in short, an extreme coffee-ist.
I buy quality Specialty for personal use. Purely filter coffee. My issue with varietals such as Geisha and some of the amazing processes that they are put through, is in trusting implicitly, the roasters ability to showcase these expensive beans, in order to avoid buyer remorse. Therefore, I'd have to be convinced that any establishment pouring me a cup of luxury, knew precisely what they were doing and that even if that aspect was satisfied, have the common sense to realise I'm highly unlikely to replicate that joy at home. So...I won't be buying Geisha any time soon (had someone's best effort once at the Glasgow Coffee Festival and like you, was underwhelmed) and would urge all 'coffee interested' folks like myself, to stick to the experienced roasters and varietals/processes that won't leave them thinking why did I just buy an expensive bag of beans, for a less than satisfactory outcome. Then let someone 'in the know' take you to the next level...it's all about the knowledge and application...
Hi Colin, I 100% agree with your sentiments here...
I think the key, as you mentioned, is to have a solid relationship with the people that source and roast the beans. This will almost always ensure that the expertise and knowledge can be conveyed in the best possible way. I do often worry when coffee is released into the wider world that the ability to have these important conversations is somewhat limited and is possibly one of the reasons I started writing these articles. There are so many variables to consider when it comes to achieving true excellence in the cup, and to be promised the joys of tasting truly remarkable quality and to then have one part of the chain fall slightly short is always a shame.
All we can do is keep on flying the flag for specialty coffee and coffee education in general, but I guess the path of subjectivity will always play it's part when it comes to something as personal as taste.
Thanks again for your comments and support in these matters, I really appreciate it.
Entirely my pleasure, David.
I come at these issues as a rank amateur. However, my background of over 25 years in investment world, brings to the (cupping!😄) table a strange synergy with coffee and all its' attendant (important) nuances and in particular, cognitive dissonance. Whilst buying an investment is generally an intangible experience, the description of said investment in the widest possible terms, can heavily influence a purchase. This is certainly true of coffee, though at least there is a tangible, immediate reward for the recipient. Again though, that's a reason I dislike tasting notes for the uninitiated. In their raw, decontextualized state, they could very easily leave a purchaser confused and bewildered, as they can't taste say, the passion fruit, promised. Similarily, many roasters will advertise Geisha, promising coffee nirvana, which as we know, is highly unlikely in most cases, to be true. My main gripe with Specialty therefore, is industry-wide use of over-flamboyant terminology/language. Keep that in-house and make the buyer more aware of the simple joys of differing flavours and textures within their cup, sans the florid descriptors. They'll still buy and love it, nonetheless...