Several problems of Coffee Bean Competition how to treat the score of Cup Test Competition

Professional barista communication, please pay attention to coffee workshop (Weixin Official Accounts cafe_style )

1. Limitations on evaluation forms

If you take Costa Rica and Yemen and you measure balance and cleanliness,

Costa Rica must have scored higher.

So the tabulation system doesn't allow for certain flavored beans to appear.

2. Judge's inconsistency

@ Each judge in each country has different tastes and preferences

@ Some of these judges will give high marks, some will give very strict marks

Are the highest and lowest scores eliminated for intermediate quality? I don't think so.

@ How did these reviews come about? Was it confirmed six months ago?

Or random sampling a few days before the race?

3. Time difference in review

The same pot of water may be flushed from the first cup to the last cup

There must be a difference in temperature.

Each judge may have numbed his taste buds from too much coffee

These are some of the best competition beans in the world.

4. A dead corner.

The style of field A and field B are taught by different masters

Each judge may be a student of theirs or a judge himself.

When the game is played, if A is dealt with, more judges come out.

It is likely that these judges will agree that the coffee in treatment site A is the best

Of course, it's popular.

5. A little selfishness from the bean merchant

Many bean vendors privately cultivate a lot of judges, and when they measure coffee that they think is good,

Maybe it'll score so low that it doesn't get a good ranking.

and go to the estate to buy it privately.

Have you ever wondered why Panama Emerald Estate no longer participates in the COE International Coffee Cup?

Why do some of the award-winning estates no longer appear?

6. What are the criteria for scoring?

When I first came into contact with the cup test, I asked my senior how I would rate it; he told me to rate it according to my own feelings, comparing my own experience with the coffee flavor I had drunk.

In this way, there will be differences in the evaluation of different regions.