Pseudoscience is a tendency to make claims without any scientific basis. For example, anti-vaccine activism can cause people to forego proven medical treatments, which can lead to death or serious health problems.
In our beloved industry, unfortunately, we often come across "pseudo-scientists" who make assertions that are not based on scientific methodology, but rather are based on "coffee mythology" (if such a thing exists), or ideas that are more fabrication of the industry, than serious scientific studies regarding a given topic.
Let's take the concept of a cup profile for a minute. How on earth, could someone assure what the cup profile of a given origin is?
In our beloved industry, unfortunately, we often come across "pseudo-scientists" who make assertions that are not based on scientific methodology, but rather are based on "coffee mythology" (if such a thing exists), or ideas that are more fabrication of the industry, than serious scientific studies regarding a given topic.
Let's take the concept of a cup profile for a minute. How on earth, could someone assure what the cup profile of a given origin is?
If we think about the conceptual meaning of cup profile, we could say that: is the result of the coffee cupping process that is done based on evaluation parameters and special conditions of appreciation through the senses. The evaluation parameters are: fragrance, aroma, flavour, aftertaste, body, acidity, balance, sweetness, uniformity and cleanliness.
Having 10 different parameters of evaluation, for a whole producing country, that by the way, has different regions, climates, soils, terroirs, varieties, processing methods, etc. How could anyone say that the cup profile of Kenya is blackcurrants notes, hints of ripe strawberries, wine like acidity and velvety bodies? That may be the one lot that you cup one time or maybe twice (a coffee with that profile is pretty remarkable, and unfortunately does not come across very often).
The cup profile of a certain lot depends on so many factors, that it's impossible to control its consistency. What producers do, is try to minimize the possibilities of error or disaster, but still there is a risk and everything can go to hell. Murphy is always around, as in any other productive system, entropy always increases with time and however we strive to keep the quality high, but the final result is always uncertain.
My invitation here is to cup coffees with an open mind. Let's stop trying to find pre-conceptions for how a cup of Kenyan coffee should be. Coffee is much more complicated than a double fermentation (which by the way, we still not fully control and not even understand), and it depends of many other factors that influence flavour as well, that can make your cup of Kenya delicate, floral, chocolate, spicy, fruity and also taste amazing, just like that cup with blackcurrant notes and an intense berry like acidity that you don't remember if you really had it or was just a good dream.
Open your mind to new possibilities, take down old mental fabrications and enjoy your Kenyan coffee!
Having 10 different parameters of evaluation, for a whole producing country, that by the way, has different regions, climates, soils, terroirs, varieties, processing methods, etc. How could anyone say that the cup profile of Kenya is blackcurrants notes, hints of ripe strawberries, wine like acidity and velvety bodies? That may be the one lot that you cup one time or maybe twice (a coffee with that profile is pretty remarkable, and unfortunately does not come across very often).
The cup profile of a certain lot depends on so many factors, that it's impossible to control its consistency. What producers do, is try to minimize the possibilities of error or disaster, but still there is a risk and everything can go to hell. Murphy is always around, as in any other productive system, entropy always increases with time and however we strive to keep the quality high, but the final result is always uncertain.
My invitation here is to cup coffees with an open mind. Let's stop trying to find pre-conceptions for how a cup of Kenyan coffee should be. Coffee is much more complicated than a double fermentation (which by the way, we still not fully control and not even understand), and it depends of many other factors that influence flavour as well, that can make your cup of Kenya delicate, floral, chocolate, spicy, fruity and also taste amazing, just like that cup with blackcurrant notes and an intense berry like acidity that you don't remember if you really had it or was just a good dream.
Open your mind to new possibilities, take down old mental fabrications and enjoy your Kenyan coffee!
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