Processing & Quality
green bean before Zroasting was in specialty or not?
E
can anyone help me clarify the official position of the infused coffee on ecosynstem specialty?
All I know so far is that there was an injel technique or soup compound to green bean before Zroasting. The result in the cup could be a certain note which is not naturally possible in the variety or processing it. Sometimes the label is' whiskey barrel ',' spiced ', or any other name.
SCA has' Glossary of Coffee Terms' but the definition of the word 'inused' or 'flavored' in the context of this pre-roast is still gray area. There's no stamp protocol that explicitly handle lot with extra flavor from the outside.
Which is a concern: if a cupper score inused lot with a standard SCA form, he scores the original flavor from the external compound, not from the coffee plant itself. Is a score 85 in a lot like this equivalent score 85 in a lot that's genetically clean?
and to buyer: when buying lot labeled 'inused', is it enough with labels or is there an object of processor for disclose method?
All I know so far is that there was an injel technique or soup compound to green bean before Zroasting. The result in the cup could be a certain note which is not naturally possible in the variety or processing it. Sometimes the label is' whiskey barrel ',' spiced ', or any other name.
SCA has' Glossary of Coffee Terms' but the definition of the word 'inused' or 'flavored' in the context of this pre-roast is still gray area. There's no stamp protocol that explicitly handle lot with extra flavor from the outside.
Which is a concern: if a cupper score inused lot with a standard SCA form, he scores the original flavor from the external compound, not from the coffee plant itself. Is a score 85 in a lot like this equivalent score 85 in a lot that's genetically clean?
and to buyer: when buying lot labeled 'inused', is it enough with labels or is there an object of processor for disclose method?
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