Coffee bidding beans must be the best? Questions about the International Coffee Cup Test Cup scoring Competition

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These are the editor's misgivings. Please let us know if there is anything wrong. Thank you.

1. Restrictions on evaluation forms

If Costa Rica and Yemen are used to evaluate the degree of balance and cleanliness

It must be Costa Rica with a higher score.

Therefore, this table system is unable to allow some beans with special flavor to appear.

two。 The inconsistency of the assessors

@ each reviewer from different countries has different tastes and preferences

@ some of these judges will give them high scores, while others will be very harsh.

Has the highest and lowest scores been removed from the middle stroma? It doesn't seem to be good.

@ how did these reviews come about? they were confirmed half a year ago?

Or random sampling a few days before the game?

3. The time difference in the review

When the cup is tested, the same pot of water may be washed from the first cup to the last cup.

There must be a difference in temperature.

Each judge may test too much coffee and cause numbness in the taste buds.

These are the best competitions. Beans are so close.

4. Give the dead corner of the score

The style of processing An and B is taught by different masters.

Each judge may be their student or a judge himself.

When there are more judges coming out of the A processing field in the competition.

It is likely that these judges will agree that the coffee in processing An is the best.

Of course, it's popular.

5. A little selfishness of the bean merchant

Many bean merchants train a lot of judges in private, when they get a cup of coffee that feels good.

Maybe the score will be so low that it doesn't get a good ranking.

And privately go to the manor to buy coffee beans?

Have you ever wondered why the Emerald Manor of Panama no longer participates in the C.O.E International Coffee Cup Test?

Why have some award-winning estates never appeared again?

P.S. The above is just a personal opinion. If you have any questions or comments, please give us your advice.

From the perspective of social science, I also have a lot of confusion about cup testing.

First of all, "2. The inconsistency of reviewers" belongs to the damage of measurement reliability in scientific research. High reliability means that the scores of high raters are consistent, the higher the degree of consistency is, the more reliable the score is, and the reliability cannot be calculated by the average method of addition and subtraction. A cup test with high reliability means that no matter anyone or at any time, the results will be very consistent, therefore, this problem needs to calculate the cup test reliability through appropriate statistics.

Secondly, "3. The time difference in review" belongs to the damage of internal validity in scientific research. High internal validity means that a high score can reflect the essential flavor of coffee. An ideal cup test requires maintaining the balance of various conditions, and special attention is paid to the methods of control in psychological research, such as providing two groups of cup test sequences, abcd (from a to d) and dcba (from d to a), so that no one can lose.

Third, "4. The dead corner of giving points" can still be balanced in the above way.

The coffee cup test looks subjective on the surface, but it can also be handled scientifically. If the moderator is interested in this issue, we can discuss it again. I am personally engaged in social science research, and I also drink my own baked coffee.

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