Wednesday, October 28, 2009

The linear construct of the concept of coffee quality is broken. The only way to excel at making coffee is to realize; there is not good, better and best. There are only different kinds of quality.

Even the upper echelon of retail coffee in this country mostly revolves around this fallacy. It's ridicules.

Diagram of fallacy:

|| ||
|| ||
|| ||
|| BEST ||
|| ||
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|| BETTER ||
|| ||
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|| GOOD ||
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Diagram of reality:

| | N |
| D | O |
| E | T |
| L | D |
| I | E |
| C | L |
| I | I |
| O | C |
| U | I |
| S | O |
| N | U |
| E | S |
| S | |
| S | |

You can see by the diagram that Deliciousness and Not Delicious actually run equally and in tandem. It's our job to remain delicious.

These are not new concepts and there's no way I'm the only one who sees this


Pike said...
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sandeee said...

I had heard someone the other day saying something similar to this. I don't want to sound relativistic and imply that if somebody likes Folgers instant coffee, that then, for them, is a delicious cup of coffee. Because I really don't believe that.

I definitely think there are certain things you can look for (mostly in preparation) that indicate a certain level of quality (or at least competence on the part of the farmer, roaster, barista, whoever), but I believe you are right in highlighting that "deliciousness" is not a linear concept.

And some of my favorite cups of coffee were produced using brewing methods and techniques that I had previously believed to be "bad".

Photographer said...

Part of my concept is that the conventional wisdom on coffee preparation impacts deliciousness. More coffee nerds need more blind tasting.
It is true that much of what we 'know' has been tested. It's also true that the box is large and getting out of it requires several steps back.
Check out this post about finding deliciousness unexpectedly.

Photographer said...

This was supposed to be with that last comment.