tag:blogger.com,1999:blog-951569058978898045.post1052574915124410100..comments2023-05-12T14:30:59.956+02:00Comments on The Coffee Collective Blog: Visit to ProbatPeter Duponthttp://www.blogger.com/profile/05320252475923347027noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-951569058978898045.post-14100483567242138092007-12-03T13:41:00.000+01:002007-12-03T13:41:00.000+01:00great!thanks klaus for the clarification!agreat!<BR/>thanks klaus for the clarification!<BR/><BR/>aalexanderruashttps://www.blogger.com/profile/14234422948274662951noreply@blogger.comtag:blogger.com,1999:blog-951569058978898045.post-11826483408859264972007-12-03T13:30:00.000+01:002007-12-03T13:30:00.000+01:00Hi AlexanderYes, I guess that was a bit unclear. O...Hi Alexander<BR/>Yes, I guess that was a bit unclear. Our coffees are what the SCAA would chart as Specialty Grade (less than 5 defects pr 300 g and no primary defects) and the coffees we roasted were probably Exchange Grade (9 - 23 defects pr 300 grams). The people at Probat said it was 'good commercial coffee' for filter blending - but that's to me a long way from the finest single origin coffees out there. Hope that clarified it a bit.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-951569058978898045.post-19718000088222412722007-12-03T09:08:00.001+01:002007-12-03T09:08:00.001+01:00What do you mean when you write, "The coffees were...What do you mean when you write, "The coffees were all commercial grades and not really the same quality any of us are used to, so we weren't too fond of any of them"?<BR/>what is the difference between "commercial" coffee that you sell at CC and the ones you tested at Probat?<BR/><BR/>thanks,<BR/><BR/>alexanderalexanderruashttps://www.blogger.com/profile/14234422948274662951noreply@blogger.comtag:blogger.com,1999:blog-951569058978898045.post-24157906958115064232007-12-03T09:08:00.000+01:002007-12-03T09:08:00.000+01:00This comment has been removed by the author.alexanderruashttps://www.blogger.com/profile/14234422948274662951noreply@blogger.com