*Wheels out soapbox*
Following on from Steve's interesting thread on what we expect when cupping and definition of defects, I thought I'd raise the issue of Single Origin again, with particular regard to crema. The last time this topic really arose, hairybob related how he had experienced someone claiming that SO "don't taste good at all" and more recent threads have criticsed how some SO may be lacking in crema. Steve's "defect" thread showed the importance of individual character in specific origins. However, I fear that we've created a problem for ourselves as crema has been touted as the ultimate guide to the perfect espresso (easier for people learning to appreciate visually, rather than basing judgement on actual flavours), which if anything shows how a "little knowledge" can be a dangerous thing. Personally, I admire Joey for taking the risk, and wish there were more like her, at the same time, it would seem as though it's treading a difficult path.
Have we got things back to front? Should people start with SO before turning to blends, or vice versa? Considering most chain's difficulty with producing consistent results with even the most tolerant of blends, I'd say there's little hope of getting a decent SO shot. But then look at what happens when a particularly trait of a SO is considered a defect (lack of crema). What percentage of members here drink SO regularly, and what are you looking for in the cup? Lots of issues here, no real central question that I'm looking for an answer to, just wondered what people's opinions/experiences were...
So, discuss (or just go off topic as you all tend to anyway )
D
I'll try and stop this thinking lark now and leave it up to Steve