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This is the 2nd of a five-part series featuring Ian Fretheim, Director of Sensory Analysis at US-based coffee importer, Cafe Imports, on The Daily Coffee Pro Podcast by Map It Forward, hosted by Map It Forward Founder Lee Safar.

In this series, Lee and Ian will explore the question, "What is Quality in the Coffee Industry?".

This series is a companion series to the series with Reza Kosar, owner of Slick Coffee Co. in Oman, where we explore the identical 5 from the perspective of a highly trained sensory professional and CoE judge based in the Middle East. You can find details of the first episode of that series here: https://www.mapitforward.coffee/middleeastpodcast/daily-coffee-pro-866

The titles of the 5 episodes of this series are:

1. Tools for Assessing Coffee Quality - https://youtu.be/G_SFo_SzjZE

2. How Do We Define Quality? - https://youtu.be/YDyEBIKQs3k

3. Quality, Hype, and Coffee Competitions - https://youtu.be/otdzLhL2e98

4. The CVA Won't Fix Anything In Coffee - https://youtu.be/AUe6fZd7oc0

5. Q Graders, Cuppers, and Technology - https://youtu.be/wxPWDHv9UwM

In this episode of the podcast series, Lee and Ian deep into the concept of quality in the coffee industry.

They explore how quality is defined, the subjective versus objective nature of sensory science, and the implications for the coffee industry.

They also discuss the role of industry norms, quality standards, and the influence of human biases in sensory evaluation.

Join the conversation and discover why defining quality in coffee is more complex than it seems.

Connect with Ian Fretheim and Cafe Imports here:

https://www.linkedin.com/in/ian-fretheim-31628323/

https://www.cafeimports.com/north-america/sensory-analysis/coffeerose

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