IntenseDebate - James Hoffmann

14 years ago @ jimseven - WBC 2011 · 0 replies · +1 points

I am pretty sure that Australia are up for it and I hope they submit a proposal, I just want to start some discussion on getting a producing country involved as a host.

I think the USA is pretty much out from now on due to the massive Visa issues that it causes for so many competitors, plus the USBC is a big enough draw for the SCAA show that I am sure it doesn't need it (in a good way).

14 years ago @ jimseven - Writing about coffee · 0 replies · +1 points

Well I think twitter has removed a lot of clutter from coffee blogs. Fewer people are updating with strung out posts that could be condensed down to short, concise ideas. This is a good thing - there is nothing worse than feeling you ought to write more (like padding out essays from school to reach your word limit) when you have nothing to say.

I will try and post interesting things, the stuff on the other site will probably retain a stronger focus towards the industry rather than the consumer, who I'll keep writing for here. (Or trying to!)

14 years ago @ jimseven - Writing about coffee · 0 replies · +1 points

I think I want to keep the other site as stripped down as possible.

However I have been thinking about something like that for this blog. This will likely remain the main focal point for me online, so it fits better here.

14 years ago @ jimseven - I know this isn\'t a v... · 0 replies · +1 points

The retention of more sugar in the green may be true but that doesn't automatically mean a sweeter cup. The reaction pathways for that sugar during roasting could go a myriad of different ways, and roasted coffee retains no simple sugars.

14 years ago @ jimseven - I know this isn\'t a v... · 1 reply · +1 points

You don't get the Happy Gilmore reference? I was really pleased with that. Ah well. (It was along the lines of Happy being despised by the industry insiders for not doing things the proper way, for having no technique and being a mess but yet he was still very much loved by the public.)

14 years ago @ jimseven - I know this isn\'t a v... · 0 replies · +1 points

The retention of more sugar in the green may be true but that doesn't automatically mean a sweeter cup. The reaction pathways for that sugar during roasting could go a myriad of different ways, and roasted coffee retains no simple sugars.

We've been cupping the same farm's coffee processed three different ways this week (*warning - spam alert*) and I look forward to putting them into the shop next week and seeing how people react. That is probably a different post.

14 years ago @ jimseven - I know this isn\'t a v... · 3 replies · +1 points

Well this leaves us with a tricky problem - if enough people consider it desirable can we absolutely call it taint? We, the coffee professionals, are in the vast minority of coffee consumers. Are good naturals a bit like Happy Gilmore?

14 years ago @ jimseven - I know this isn\'t a v... · 0 replies · +1 points

I will send you a bag of an interesting natural, but it won't be from Ethiopia.

I agree completely about handicapping coffees - if a coffee tastes great, within the bounds of being a clean and enjoyable cup, then I don't think we ought to have heady expectations for how it should taste. I cupped a great coffee the other day - clean, juicy and full of peaches and pears - and was astonished to find out it was 100% Catimor. Granted - this was a very well kept selection of Catimor trees, but had I known that in advance it could well have tainted my experience.

Coming back to the natural yirgs - I get that they don't do it for you, but surely you agree that there is potential they could and if they did they'd be a great weapon in the fight to promote speciality coffee.

I should finally add that the above post shouldn't be taking as "picking on" anyone or any company - it was just the sum of my thoughts after that discussion.

14 years ago @ jimseven - Video 12 - Barista Com... · 0 replies · +1 points

The rules are posted up before each event. They are usually really, really simple - hopefully they will stay that way!

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