JonWoo187 SCAA’s standards largely existed before the SCAA, pertaining to brewed coffee and are still the basis today. They don’t tell people what to prefer, they provide diagnostic basis for coffee making.
As far as their espresso guidelines go, most people who make espresso make it within the broad SCAA guidelines, as all espresso definitions (SCAA, INEI, Illy) are pretty broad/flexible.
Without a basis, or square one, how do you figure things out in your favour? Give me an example of the process.
If you detect an improvement and you/your guests enjoy your coffee more, then we’re not talking medical efficacy trials, you have ‘better coffee’ in your cup (beyond easier workflow, I don’t see how you can improve coffee without making it taste better). Whether people you have never met/will never meet agree, shouldn’t bother you.
Whilst people seem to be very vocal on what/whether coffee & it’s perception can be improved, there isn’t much talk about what people are actually drinking. But, that’s up to people to elect to do if they feel so compelled.
JonWoo187 Those that think their palate needs ‘training’ needs to figure out what THEY like in taste/aroma, not what others prefer as taste will always be subjective regardless of the spin some wanna put on it. IMBHO cupping is a waste of coffee to begin with unless you’re a commercial roaster with paying customers depending on it.
I broadly agree, but finding what coffee you like is generally achieved buy buying what you think will tick those boxes, this is usually conveyed (or attempted) using tasting notes. I see a wide range of notes presented, I don’t see anyone saying what people should prefer.