Suggestions
No matching terms.
What it is and what sets it apart: No off-flavours muddying the read. Distinct from “simple”: a cup can be clean and complex.
How it’s perceived or evaluated: In blind cupping, hunt mould, phenol, chemical, dirty sour, baggy… Log defects and lower the score.
Flavours, benefits or impact: Specialty baseline (≥80 usually needs cleanliness). Trust when buying and serving.
Technical notes: SCA protocol and Q Graders train this. Process and storage often cause cleanliness loss.
Common mistakes: Do not call dirty ferment intensity “complexity”. Do not ignore a “mild” defect in calibration.
In Cafesito
Save coffees to your pantry, brew with method and keep your diary.