Espresso Testing On Hold for COVID-19


We wanted to communicate our plans for the duration of the COVID-19 crisis.

We will continue to offer regular reviews of great coffees and relevant reports on coffee subjects. Look for our upcoming April report on coffees from the many great roasters in the Northwest states of Washington, Oregon, Idaho, Montana, and Wyoming. We will be asking some of them to tell us about how the COVID-19 crisis has impacted their business and their coffee communities.

Our San Francisco Bay Area community is currently under a “shelter in place” order—in other words, we are all being asked to stay home and not mix outside the home. So moving forward, we are carrying out our coffee testing using a new cupping procedure in which each of us cups the same coffees alone in our own spaces, but we discuss the results and reach consensus on ratings and descriptors together, communicating remotely. We anticipate that these procedures will work fine for coffees we test through cupping for brewed applications (drip, French press, etc.) But, for now, we will have to curtail our testing of espressos, given that, when evaluating espresso, we prefer to share the same shots pulled in the same way together, in the same room using the same machine and grinder. We’ll let you know when the situation changes. Thanks for your understanding.



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