"I focused on fresh coffee that's sold ready-ground for general use in cafetieres, filters or moka pots (depending on the grind size, some leaned better towards one method than another, which I've noted where necessary). Ideally, however, coffee should be freshly ground for purpose, with a fine, sandy grind for moka pots, and a coarse, gritty one for filters and cafetieres."
"I judged each coffee on flavour, provenance, sustainability and value, while bearing in mind that its quality depends on every stage of the production process, from growing and selection to fermentation, drying, roasting and storage. Coffee also carries a huge social and environmental weight, which makes certifications such as Fairtrade and organic, as well as independent social and ecological initiatives, so important."
Supermarket coffee frequently proves stale, over-roasted and carries unpleasant rubber and burnt-ash notes. Lighter roasts can deliver bright, fruity acidity and some supermarket brands performed surprisingly well. The evaluation focused on fresh, ready-ground coffees for cafetieres, filters and moka pots, with grind-size suitability noted. Optimal coffee is freshly ground to match brewing method: fine sandy for moka pots and coarse gritty for filters and cafetieres. Each coffee was judged on flavour, provenance, sustainability and value, recognizing quality depends on growing, selection, fermentation, drying, roasting and storage. Certifications like Fairtrade and organic matter. Results were mixed, with expensive products rarely justifying price. A professional cupping guided sensory assessment.
Read at www.theguardian.com
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