Stealing an Idea from Home Barista: Rate My Roast

Roasters and roasting

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Postby kingseven » Sun Jan 11, 2009 3:53 pm

I thought the original idea was that judges don't know whose coffee they are judging? (not that I am complaining about getting free coffee!)
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Postby Joris » Sun Jan 11, 2009 3:59 pm

I think the point here is to get honest feedback so it doesn't really matter if a judge knows who has roasted the sample. I think the anonomous part was more for the roasters sake, in case his roast got "roasted" by the judge.
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Postby syscrusher » Sun Jan 11, 2009 4:00 pm

kingseven wrote:I thought the original idea was that judges don't know whose coffee they are judging?


You are quite right, consider this a test run, to get the ball rolling.

kingseven wrote:(not that I am complaining about getting free coffee!)


You may change your mind after you taste it :D
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Postby syscrusher » Sun Jan 11, 2009 5:18 pm

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Postby Joris » Sun Jan 11, 2009 6:39 pm

Nice label there :)
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Postby Olings » Sun Jan 11, 2009 7:10 pm

So can we expect some woody notes then? :wink:


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Postby syscrusher » Sun Jan 11, 2009 7:13 pm

You can expect some bear notes. Damp fur.

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Postby Gouezeri » Sun Jan 11, 2009 9:53 pm

Guys (and oh so lovely girls of course!) sorry you've not had more feedback from Mark and I, but I'm snowed under with work at the mo, and Mark has b*ggered off down south as usual. If the site can be of any help, then just yell. If you need more judges, then I'll happily shake the coffee bush and see who else drops out. It would be cool to have maybe a professional barista or two as well I reckon. Anonymous or not can be at the discretion of the "roaster". If you need Mark or I to redistribute to people anonymously then I'm sure we can sort something out.

The only "condition" I can think of is, for all to benefit, judges must give an honest review with at least a minimum of cupping notes, and roasters must provide as detailed info they can on origin, profile, blend etc. Hopefully this could then be of clear benefit to all. Thoughts?
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Postby lukas » Mon Jan 12, 2009 12:36 am

I'm all for it but I roast to unregularily to participate at the moment ...
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Postby charmon » Mon Jan 12, 2009 12:17 pm

Is there a preferable dose, temperature and pressure level for the panda blend?? I'd suspect its definately an up-doser :)
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Postby syscrusher » Mon Jan 12, 2009 12:39 pm

I'll get brew recommendations up in a day or two. Sample one was posted this morning for Norway. Supposedly 2-3 day delivery - which would be Wednesday / Thursday all going well.

Colin, as noted above, has kindly offered to hand-deliver the other sample to James on Saturday.
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Postby charmon » Mon Jan 12, 2009 1:13 pm

Such is the exclusivity of the panda blend that only trained Baristas may deliver the beans.
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Postby syscrusher » Mon Jan 12, 2009 1:26 pm

charmon wrote:Such is the exclusivity of the panda blend that only trained Baristas may deliver the beans.


Hey! Stop building it up :P

I want to LOWER expectations... lower....

:D
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Postby Gouezeri » Mon Jan 12, 2009 1:46 pm

Hey Sys, fancy starting a new thread with either feed back on the roast, or the details behind it (as and when you can). Just so that this thread is kept for comments on RMR and the new thread can be used to shower you with praise :wink:
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Postby syscrusher » Mon Jan 12, 2009 1:50 pm

Will do Gouezeri - or if you want to do a split or other admin/moderately things please go ahead.
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