I’m afraid I don’t understand the 100pt. scoring system many coffee bloggers use for their coffee reviews. (Not that it’s bad, simply that without understanding exactly the process at which those points are determined, I can’t relate to them.) I’m inclined to make this a little more user-friendly. After all, when I drink coffee, I don’t think numbers…I think how much I like or don’t like the coffee. Well, “Like” and “Don’t Like” is refreshingly simple, but perhaps TOO simplistic. So I propose I hit somewhere in the middle, something that can be quantified, but to which readers can more easily relate.
I’ve decided to borrow a page out of the SCAA’s Sensory Score Sheet, so to speak, by using a scale ranging from 0 (Unacceptable) to 6 (Extraordinary). The full range will be: 0= Unacceptable, 1=Acceptable, 2= Average, 3= Good, 4= Very Good, 5= Excellent, 6= Extraordinary. There will also be a half-point option. For example, if a coffee is better than Very Good, but not quite Excellent, it could be scored a 4.5 or Very Good+.
In the interest of full disclosure, my scoring will be as objective as possible, but it would be foolhardy to claim no subjectivity in these ratings. My scores will be based on what tastes good to me. It’s the only gauge I have. I don’t have a VST, so none of that technical jargon (although I’d love one!). I mean, most of us can only relate to these reviews based on what we like to taste, right?
I’ll try not to let my penchant for Natural Processed coffee skew the whole thing, I promise.