Preparing Robusta for Evaluation: Coded Samples at the 2019 Siam Symposium

Before coffees reach the tasting table, preparation matters. Our September 2019 archive preserves a report shared from the Siam Coffea Canephora Symposium page, now The Finest Robusta Thailand, at Ministry of Roasters in Bangkok.

The report described assigning codes to green-coffee samples so that roasters and tasters would not know whose coffee they were handling. Different code sets were planned for successive tasting rounds, with identities to be revealed after evaluation.

A companion update described checking the consistency of IKAWA sample roasters before using them for farmers’ submissions. The original photograph of green coffee on a scale captures one part of that preparation.

These early posts preserve the care behind coffee evaluation, from weighing samples and checking roasting consistency to arranging coded tasting. Follow the original report below for its photographs and explanation.

The original source post is preserved below.