Coffee beans and the coffee they produce are generally evaluated on five factors – aroma, acidity, body, flavour and aftertaste. This is done by professionals at coffee cupping sessions where finely ground coffee beans are mixed with hot (not boiling) water. After inhaling the aroma and tasting the coffee with sips and slurps, the evaluators then rate the coffee on the five factors on a scale of ten.
I do not claim to be a professional nor do I enjoy a pure espresso to partake in this type of coffee tasting. This blog is to give consumers an idea of what type of coffee is served at the establishment, its taste, the story behind the cup as well as my overall experience.
I’ve decided to use the following factors in rating my coffee experience –
Ambience
Aroma
Presentation
Body and Taste
Cost
In the rating system, each component is out of ten, with one being the lowest and ten the highest possible score (cost is inversely scored). The total score is then converted to a percentage out of a hundred.
Interpreting scores –
< 50% = Below average. Visit if you are in dire need of a caffeine fix.
50% – 60% = Average. Comparable to most places.
60% – 70% = Above average. Worth your money.
70% – 80% = Worth a visit. Quick pit stop if you’re in the area.
80% – 90% = Exceptional coffee. Make plans to visit it in the near future.
90% – 100% = Stop what you’re doing. Go have it now!
*This rating is not meant to classify the coffee found as good or bad. Rather the score is a reference for future and past reviews and to give an overall gauge of my personal experience at that time and place*