Peter Giuliano

Executive Director, Coffee Research Foundation, science lover and accordion player.

[Peter Giuliano @PeterGiuliano]

@DianaEGarvin @uoregon congrats!!

[Peter Giuliano @PeterGiuliano]

@DianaEGarvin can't wait!

[Peter Giuliano @PeterGiuliano]

@Baxpin Sorry for the slow response! I don't do espresso at home and don't have a good sense of a grinder that can do both, although Baratza is always a reliable choice.

[Peter Giuliano @PeterGiuliano]

@Normanito1 @sritson I have happily scored coffees in the 95+ range at COE and other contests, and even gave 100 once or twice

[Peter Giuliano @PeterGiuliano]

@Normanito1 @sritson I don't know the context, but if someone is calling 80-83 coffee 'inferior' then they are doing the form wrong. I wholehartedly agree, however, that we should be seeing more 95s than we see. This is fixable.

[Peter Giuliano @PeterGiuliano]

@Normanito1 @sritson Yes! Though I do not worry, I do agree that we know more about lots of things (sensory science, consumer liking) than we did 20 years ago, so it's time to adapt our scoring systems. We have been working on this!!

[Peter Giuliano @PeterGiuliano]

@Normanito1 @sritson I don't think there is any reason to assume that an instant coffee could not score above 80 (given that the cupping system is designed for green coffee so adjustments would have to be made).

[Peter Giuliano @PeterGiuliano]

@Normanito1 @sritson The existence of black beans in a sample will result in a _discount_ being applied to a coffee, which though you might consider that coffee distinct, it would _not_ have "extra value in the marketplace" which the definition stipulates.

[Peter Giuliano @PeterGiuliano]

@Normanito1 @sritson ....recognize specialness. We explained this in a different way in this whitepaper (which you may have read already): https://t.co/g4jSAG2I3n

[Peter Giuliano @PeterGiuliano]

@Normanito1 @sritson So, "distinction" is one important aspect of being special. Another one is that it provides extra value. In coffee, you can usually tell when someone likes an attribute- when they pay a premium for it. So between recognizing distinctive attributes and added value you can....

[Peter Giuliano @PeterGiuliano]

@Normanito1 @sritson So, if we agree that specialty instant coffee exists, the second question is whether that's a good thing. I believe it is. It gives consumers another valuable attribute (convenience) in addition to the sensory and other extrinsic ones. That=more value!

[Peter Giuliano @PeterGiuliano]

@Normanito1 @sritson The definition was intentionally designed to be inclusive of not only roasted beans, but other products and experiences that are made with coffee and can be special, i.e. distinctive and of high value.

[Peter Giuliano @PeterGiuliano]

@Stultis_TheFool It is obvious, but amazing that I had never seen it done before! Remember that chemexes and pourovers were rare pre 2005, and putting ice into a coffee brewing machine (which was designed to keep coffee hot) was not intuitive.

[Peter Giuliano @PeterGiuliano]

@jimseven Wait, I've just noticed a few coffee shops in the UK who mention Bei and Nannini. Is that a coffee that is available there?

[Peter Giuliano @PeterGiuliano]

@jimseven There is a roaster from Lucca called Bei and Nannini whose Gran Miscela Colombo epitomizes the classic Tuscan espresso blend flavor to me.

[Peter Giuliano @PeterGiuliano]

@meghanannette great comparison! I totally agree

[Peter Giuliano @PeterGiuliano]

@evanAgilman @meghanannette I wasn't aware of the buffer-adding thing! Do you know of specific brands doing this?