Ratings are important. They allow us to quickly find our way through the often overwhelming plethora of choices.
However, we do not aim to make methodologically perfect tests involving such things as the random selection of capsules from different production batches or brewing on a variety of machines in different climatic conditions. We just want to enjoy a cup of good coffee after work, taste its intricacies and perhaps be surprised. So we rate our tasted coffee as either exceptional, excellent, very good or good. To that coffee which we cannot confidently rate as any of these for whatever reason we don’t give any rating. Of course, that coffee could still be excellent if prepared differently than as an espresso, be it as a cappuccino, over ice, or with the cream and sugar.