Why the inconsistant blends

Comments

• Unknown

  March 2003

  I doubt whether many blends are inconsistent because the percentage of robusta has changed.  Very unlikely. More likeley to do with inconsistent roasting colour. staling. Inconsistent temperature on the espresso machine - it moves up and down all the time. Have you ever taken the temperature of the coffee made on a machine, one cup after another. Very interesting. Unweighed quantities of coffee. Fix up these problems and we can go forward to talk about some lesser problems.

  Share on Facebook
• ristretto

  March 2003

  The industry is plagued with inconsistency (in business process terminology it is actually called variation.)

  Share on Facebook
• over_extracted

  March 2003

  Dont think so Ian many times when i open a new bag of beans from the same batch(roast) there sims to be some sort of inconsistancy,yes the water temperature can couse the coffee to change flavour and roast as well but in this age of computer control roasting with machines costing millions i find it very hard to understand how this can happen,and some times the coffee is bad enough to send it back,in all i think that the problen lies in the bean either a less quality or a different one or as i said before the blend was just not made right.

  Share on Facebook
• Unknown

  July 2003

  It is illogical to think that there can be any "inconsistency" between two bags of coffee from the same batch....or is it? Assuming the coffee comes from a local specialty roaster, a few random thoughts: *** In terms if small to medium sized roasters it is likely the roasting and blending is done entirely using manually operated drum batch roasters "by hand", hopefully employing skilled, experienced operators. I dont see how there can be any variation between any of the coffee from the same batch, but there may well be variation between batches, and this is quite normal. *** Generally, I wouldn't complain about so called "inconsistency" in fresh roasted coffee beans...it's actually a compliment regarding the freshness of the batch. *** There may however be variation due to another, little thought of reason and that is, if fresh roasted coffee is delivered too soon after roasting it will change markedly as it matures over the period of say, the first few days. In this way it might be possible to pick up the variation between bags of coffee from the same batch, if those bags are opened successively over the course of time while the coffee beans are ageing. *** Whilst some may pick up on this, many wont as they simply dont have the expertise. Couple this to the proliferation of espresso machine operators (no, not "baristas") that dont have any training or experience, and this ensures that any real difference in the coffee beans would never be picked up because in many instances it is very difficult to obtain a standard repeatable brew. What consistency? *** Those who are lucky enough to have access to really fresh roasted, high quality coffee beans really appreciate the differences displayed by the coffee as it matures. Why is it that the market appears to be demanding a lack of variation from a product that due to it's very dynamic nature and relatively short shelf life cant deliver it, unless it has gone stale? *** Generally speaking, "consistency" is only relevant if the coffee beans or grounds are stale. Coffee grounds go stale overnight...how many cafe managers run the grounds in their coffee grinders down towards the end of the day, and fill the dispenser with fresh grounds upon reopening? Assuming the coffee does not come from a local specialty roaster: *** There was mention of a variation in the amount of robusta in the blend. Why is anyone using coffee where you can tell that there is robusta in the blend? This is usually a symptom of roasted coffee imported from some parts of europe where they use very high proportions of robusta. Consumers should be able to make their own observations regarding the flavour. *** Coffee roasted overseas, regardless of original quality, is how old by the time it has been imported and sold into this market? In which case none of the above will apply, because it is very consistent! Random thoughts ended...Support your local specialty coffee roasters. Attilio Sciannimanica CosmoreX Coffee.

  Share on Facebook
• over_extracted

  July 2003

  Would love to try your coffee blends where can this be done?

  Share on Facebook
• Unknown

  July 2003

  Can arrange off line. Thanks.

  Share on Facebook