Jeff,
First, when I'm speaking of cupping training, I'm not thinking of setting up a
formal cupping setting; and when I say "side-by-side," I'm not thinking of going
from cup to cup sipping and note taking. Rather, I imagine people brewing or
extracting Tom's optimal roast for brew or espresso in their usual way. I think
it's pretty important to this experience to receive roasted coffee since that's the
best way to know that I'd be tasting the actual coffee that was reviewed.
Also, just as a matter of learning, it's a different experience to be guided in a
direction of what to look for than to make independent judgements and then have it
verified or denied, maybe days later. By having the review arrive with the roasted
coffee, a person could choose: read the review first, or make independent decisions
and then read; or some variation. Nothing would be lost for fater comparing notes,
agreements, disagreements, etc.
This would only work if if people could do it independently and without an
unreasonable time committment (such as doing 5 different roasts just to begin), and
if enough people wanted to participate to make it profitable for a vendor. Those
are some big "ifs."
Martin
--- "Jeffrey A. Bertoia" wrote:
It went something like this. Once a week Tom sent out unlabeled
<Snip>
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Martin
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