4-Arts Zero Defect Coffee

by **SlowRain** » Wed Jul 01, 2009 12:49 pm

I was watching the latest episode of Tamper Tantrum where Steve and Colin (but, really, it was the absent guest) mentioned Simon Hsieh of 4-Arts Zero-Defect Coffee in Taiwan. For no other reason than he's in Taiwan, I did a search and came up with this (in English) and this (in Chinese).

Has anyone ever tried his coffee in particular, or the zero-defect concept in general? How much of a difference does it make?

By the way: Colin, nice job on the pronunciation...you pronounced 'Simon' very well.

by **Aadje** » Wed Jul 01, 2009 1:17 pm

What is it supposed to be? He doesn't really say that on his blog . . .

by **SlowRain** » Wed Jul 01, 2009 1:38 pm

This may explain it better.

***EDIT: Click on the 'Simon Hsieh' tag on the bottom for all of Barismo's articles tagged where he is mentioned. There is an interview there that tells more about him.

by **Aadje** » Wed Jul 01, 2009 1:54 pm

Wow, looks intense and expensive . . .

by **kingseven** » Wed Jul 01, 2009 3:08 pm

Just a side note - I've hand sorted down to absolute zero defect the coffees we used for the last three WBCs (both pre and post roasting). The coffee didn't taste any different really, it was mostly just to reduce to zero the chance of a quaker sneaking into one of the really important shots!

by **SlowRain** » Thu Jul 02, 2009 5:24 am

The price isn't too bad, but it's more expensive than what I normally pay. I think I will give it a try sometime in the fall. I've spent enough money recently, and will be spending a few dollars more in the next two weeks.

Right now he has a Nicaragua San Juan del Rio Coco at $450/0.5lb (that's TWD, not USD; I'll let you work that out in your respective currencies).

James: Didn't you guys win the last three WBCs? Do all of the teams sort like this?

by **kingseven** » Thu Jul 02, 2009 9:04 am

We did indeed have some success, but the scoresheets will tell you that there were a number of reasons for this. On stage it was about absolute peace of mind and confidence in the coffee. The coffees didn't taste dramatically different - though we were always starting with incredibly well prepped greens, which helped!

The Nic works out at around £32/kg, which might hit a nice balance between value and suitable payment for the labours involved!

by **bruceb** » Thu Jul 02, 2009 11:14 am

A few years ago I hand selected my beans on a regular basis until I became convinced that I couldn't taste a difference.

With a bit of practice anyone can learn to do it. Paying someone else to do it seems a bit OTT to me, unless your time is really limited and you think it makes a difference.

by **SlowRain** » Thu Jul 02, 2009 2:09 pm

It seems to me like something that would best be handled by a contractor in the country of origin rather than after it has been shipped to a country with high labor costs.

...that is assuming there is value in the cup in the first place.

4-Arts Zero Defect Coffee

4-Arts Zero Defect Coffee

RE: 4-Arts Zero Defect Coffee

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