What Scott Rao thinks about taste
Coffee consultant and author of books on espresso, roasting and brewing, including The Professional Barista's Handbook and The Coffee Roaster's Companion; writes about brewing gear and roast control at scottrao.com.
Scott Rao did not write this page.
We collected these quotes from things they published elsewhere, and every quote links to where it was said. They have no account here and have not endorsed this site. Quotes are word for word; the short line under each one is our own restatement, not their wording. Their own site. Is this you? Claim it or ask us to remove it. Or tell us what is wrong here.
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Only Scott Rao on taste. See everyone on taste
3 dated positions, 2025 to 2026, in their own words. Our reading of what Scott Rao has said — not written or endorsed by them.
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Their wordsRoast quality and color can have a big impact on perceived cup score and buying decisions, so if you are serious about choosing the right green for your company, it is a good idea to do your own sample roasting, using a system that yields your preferred roast level consistently.
- 2 months earlier
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Their wordscrema is composed of lots of carbon dioxide, fines, oils, and bitter compounds.
↗Crema is rubbish, 2026 editionscottrao.com 1st of 2 in this piece
- 7 months earlier
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Their wordsChannels that manage to reach the bottom of a coffee bed carry larger, astringency-causing compounds out of the bed and into the cup.
↗Bed depth: why it mattersscottrao.com 2nd of 2 in this piece