How are rating scores determined?
by Shan Reddy 4/3/16, updated 7/15/17
Every product reviewed by Reddy to Brew is cupped traditionally, as well as brewed with my personal favorite devices: the Aeropress, Hario V60, and the French Press. We incorporate noted profiles in our reviews, and also discuss the profiles we get in drinking cups of coffee brewed by these and other methods.
Reddy to Brew uses a standard, universal rating scale that is used by many professional coffee reviewers, roasters, and brewers.
Aroma (1-20)
Fragrant, perfumy, floral? What pleasant flavors can be detected from the scent of the coffee? Aroma provides a subtle uniqueness and variety to the cup and helps to enhance the quality and enjoyability of a brew.
Acidity (1-20)
The brew acidity is a sensation that can either enhance or damage the overall mouth-feel of a coffee. Preferable acidity level is the right balance between sourness and dullness; pleasant, tart acidity reveals a crisp, rich, and sometimes sweet roast that is enjoyable to drink.
Body (1-20)
Body describes the sensations of weight, water quality, and texture of the coffee. Textures can include viscous, soft, buttery, smooth, silky, grainy, muddy, etc.
Sourcing (1-20)
Organic processing/harvesting methods are key in measuring a coffee roast. Reddy to Brew is a strong supporter of Fair/Direct Trade practices, as well as sustainable and organic production. We love to see roasters working with socially beneficial and economically uplifting cooperatives (Long Miles Coffee Project, Integrated Tribal Development Program, for example)
Aftertastes (1-10)
Aftertastes is defined by the saturation of lingering tastes in the mouth, pleasant or unpleasant. The remaining sensations and flavors following the consumption of the brew help to build the overall coffee experience.
Caffeine Content (1-10)
Caffeine content is a great influence of the coffee experience; too much caffeine in a brew can create an unpleasant sensation that may last hours after consumption, while a medium to low content can give energy to help one get through the day. It's not traditionally an essential factor in coffee tasting, but for the modern consumer, it is an important detail.
Reddy to Brew uses a standard, universal rating scale that is used by many professional coffee reviewers, roasters, and brewers.
Aroma (1-20)
Fragrant, perfumy, floral? What pleasant flavors can be detected from the scent of the coffee? Aroma provides a subtle uniqueness and variety to the cup and helps to enhance the quality and enjoyability of a brew.
Acidity (1-20)
The brew acidity is a sensation that can either enhance or damage the overall mouth-feel of a coffee. Preferable acidity level is the right balance between sourness and dullness; pleasant, tart acidity reveals a crisp, rich, and sometimes sweet roast that is enjoyable to drink.
Body (1-20)
Body describes the sensations of weight, water quality, and texture of the coffee. Textures can include viscous, soft, buttery, smooth, silky, grainy, muddy, etc.
Sourcing (1-20)
Organic processing/harvesting methods are key in measuring a coffee roast. Reddy to Brew is a strong supporter of Fair/Direct Trade practices, as well as sustainable and organic production. We love to see roasters working with socially beneficial and economically uplifting cooperatives (Long Miles Coffee Project, Integrated Tribal Development Program, for example)
Aftertastes (1-10)
Aftertastes is defined by the saturation of lingering tastes in the mouth, pleasant or unpleasant. The remaining sensations and flavors following the consumption of the brew help to build the overall coffee experience.
Caffeine Content (1-10)
Caffeine content is a great influence of the coffee experience; too much caffeine in a brew can create an unpleasant sensation that may last hours after consumption, while a medium to low content can give energy to help one get through the day. It's not traditionally an essential factor in coffee tasting, but for the modern consumer, it is an important detail.
