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  1. #11
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    Quote Originally Posted by GuyanaCoffeeLover View Post
    I would say coffee that is processed using the " Wet Method"
    My original post in response to this thread showed how little I know about harvesting, cleaning, roasting or anything else to do with coffee. Having read the responses from @musicphan and @709espresso it's very clear that what makes specialty coffee specialty has to do with a lot more than the method in which it is processed. Since it is clear that it has to do with a grading system, I suspect that the "Wet Method" of cleaning the coffee and removing the husks or whatever it is you call the outside part of the beans has very little if anything to do with whether coffee is specialty or not. I thank them for posting both links as I was able to learn a number of things I had not known before and your response appears to show that you probably didn't read any of the previous responses or the links contained therein before you gave us the benefit of your wisdom. You might want to do some reading and educated yourself. I apologize for my post being laced with sarcasm but it reflects the mood I happen to be in at the moment.
    Absurdity is the only reality - FZ

  2. #12
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    Quote Originally Posted by MntnMan62 View Post
    My original post in response to this thread showed how little I know about harvesting, cleaning, roasting or anything else to do with coffee. Having read the responses from @musicphan and @709espresso it's very clear that what makes specialty coffee specialty has to do with a lot more than the method in which it is processed. Since it is clear that it has to do with a grading system, I suspect that the "Wet Method" of cleaning the coffee and removing the husks or whatever it is you call the outside part of the beans has very little if anything to do with whether coffee is specialty or not. I thank them for posting both links as I was able to learn a number of things I had not known before and your response appears to show that you probably didn't read any of the previous responses or the links contained therein before you gave us the benefit of your wisdom. You might want to do some reading and educated yourself. I apologize for my post being laced with sarcasm but it reflects the mood I happen to be in at the moment.
    We all have our moments, right? Lol! To be fair to GuyanaCoffeeLover, processing does affect the final outcome of the product and ultimately whether or not it can be sold as specialty coffee, but you are correct that wet (or washed) processing is not the deal breaker. Wet processing, and any other method, cannot turn an average coffee into a superior coffee. Garbage in garbage out so to speak. The most important thing to remember is that once a coffee is bought, it then has to get to the roaster, and ultimately the consumer. There are many things that can go wrong before the final product is actually consumed. This is why importers will to cuppings of samples prior to placing orders, and then again upon arrival. Fatal errors occur along the way from outright fraud (an exporter "swapping" a lower grade coffee than was entrusted to be shipped to the client) to degradation of the coffee from improper storage or from cross contamination with perhaps spices that were shipped in the container prior to being used for the coffee shipment. Yes...so much care and concern goes into every aspect of bringing these magical beans to market. And then, after all is said and done...the average consumer has no understanding of the difference between Folger's and fresh roasted, single origin, micro lot coffees that justifies the $7.00 per cup some places can charge. Okay...I'm done, but I barely scratched the surface...lol! I believe this post to be sarcasm free, and that no feelings were harmed in this posting.

  3. #13
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    So natural coffees can not be specialty coffee?
    "Wine is for aging, not coffee."
    Ken Hutchinson, Starsky and Hutch

  4. #14
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    Quote Originally Posted by topher View Post
    So natural coffees can not be specialty coffee?
    Have no clue who would even try going there as there are tons of fantastic naturals out there. My absolute favorite are naturals as most wet processed end up too clean/thin for me regardless of roast level, extraction variables, etc. The dry process gives that very bold taste, heavy body, etc. and just makes for fantastic espresso for my expectations. To be sure I do get quality greens I only buy from 2 places and they seem to know what's what in the world of sourcing quality greens year round to supply home roasters. If their scoring methods hit upper 80s+ then I'm totally fine with that as I can take pretty much any green and create something quite good from it. I will also point out that I don't look at how most places grade coffees (especially roasted) as at the end of the day it's still subjective regardless of judging criteria adhered to.
    I'm a legend among my own kind... you my friend are just a legend in your own mind. Later!

  5. #15
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    Quote Originally Posted by shadow745 View Post
    I will also point out that I don't look at how most places grade coffees (especially roasted) as at the end of the day it's still subjective regardless of judging criteria adhered to.
    Here, here! Also my comment about naturals was sarcasm
    "Wine is for aging, not coffee."
    Ken Hutchinson, Starsky and Hutch

  6. #16
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    Quote Originally Posted by topher View Post
    Here, here! Also my comment about naturals was sarcasm
    Oh I definitely get that as you know what's up, just mentioning what I did so people wouldn't stray from natural selections as there are some incredible coffees to be had.
    I'm a legend among my own kind... you my friend are just a legend in your own mind. Later!

  7. #17
    Junior Member
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    Dec 2019
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    10
    I love coffee and drink coffee every day. I also try to read more information on special portals, such as https://www.perfectbrew.com about what methods of brewing coffee, how to make coffee at the stake, which coffee machine is better to choose for home and what functions I should use in the coffee machine to get the right coffee. It helps me experiment and get a new taste of coffee every time I do it. It seems to me that my attitude towards coffee makes it special for me.

 

 
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