Mojo clean up and thoughts

Here I try to get my thoughts out on the brewing Mojo

Coffee Mojo Thoughts from Stephen Leighton

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  1. Tweets that mention Mojo clean up and thoughts | Has Blog -- Topsy.com says:
    9 October, 2009 at 7:50 am

    [...] This post was mentioned on Twitter by David Walsh and 雨宮1224. 雨宮1224 said: Mojo clean up and thoughts http://ff.im/-9trQT [...]

  2. Stephane says:
    9 October, 2009 at 11:23 am

    Hello,
    Could you provide an url where we can find a more complete description of this tool ?

  3. admin says:
    9 October, 2009 at 11:24 am

    http://software.terroircoffee.com/

    Hope this helps

  4. coffeehorse says:
    9 October, 2009 at 3:13 pm

    A torch helps you change a plug in a dark room ;)

  5. Modan says:
    9 October, 2009 at 8:56 pm

    Thanks for clearing that up (even if you did get it wrong again a couple of times in this video) :-)

    I think the best way to use a tool like this is to gather readings of what tastes good, and what doesn’t, and try and map ones own personal “gold standard”. Once a baseline has been established, attempts can be made to push the boundaries and see whether the boundaries are meaningful.

    I suspect the temptation for a less experienced coffee lover such as myself is to try and “educate” your palate to the numbers on the meter. Fortunately the Mojo is not priced at a level that makes it accessible to the average consumer, so I wont face that particular problem

    It would be fun to play with if I was able to get my hands on one though. The gold standard seems such a weak premise that I would love to have the tools to challenge. Coffee beans come from different varietals, are processed differently, have different roasting profiles, heck they even are grown each year in different weather conditions to the previous year. Is it really correct to try and make them all fit in the same box when they are finally prepared for consumption? Perhaps different coffees have different brewing profiles too? How often does a coffee great as espresso disappoint when brewed. Perhaps that is a sign of it not working well within the normal brewing parameters rather than not being up to the job.

    With so much effort put into creating a repeatable process, perhaps we are missing some hidden gems. Of course in all likelihood this isn’t the case, but going through the process of proving it one way or the other would be a great way of learning a lot about taste I think.

    Sorry, I’ve gone on a bit. I probably should have made this a blog post.

  6. admin says:
    9 October, 2009 at 8:59 pm

    Modan you are so right with this I agree that with perfect we polish too much and almost lose what coffee is about. what I do like is its gets you to a place where you can then start experimenting without making some awful mistakes :)

    Good stuff I’m pleased the conversation has been started.

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