Hi James,
Hi Baristas
I’m living in PerĂº, we have arabicas coffees high altitud grow and also organic and shade grow productions, hand picked. The coffees have high acidity with citricals notes, also chocolate and cane sugar flavors and aroma. The body is medium, the after taste is long and round. I’m wondering how can i make an espresso roast with a single origin. What do you recommend? Have you taste any peruvian origin before? I’m asking that to you because i’ll open a coffee shop in a few weeks..! also i’ll appreciate if you can give me somes suggestions about drinks building, coffee blends and any other topic you find important. Or you can direct me to some web links or books to find more information about that.
Thank you a lot to you and the baristas around the world how can give me some advices in my starting business.
Best Regards,
Gianni Zanesco
Thanks for mentioning that regarding Wikipedia. As a relative newcomer to the world of specialty coffee, I’ve had a terrible time researching anything on coffee. I tried Wikipedia a while back, but it wasn’t very detailed. It was good for a start, but not up to the level of some of their other topics. Everything else that I’ve found on the web is all over the place. It would be great to have it a little more centralized, less biased, and not tied in to any one roaster’s, vendor’s, or similar organization’s websites.
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Keith Mrotek
Posted July 21, 2009 at 1:48 am | Permalink
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Gianni
Posted July 21, 2009 at 5:44 am | Permalink
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SlowRain
Posted July 21, 2009 at 5:46 am | Permalink
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Chris Deferio
Posted July 21, 2009 at 3:25 pm | Permalink
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Laura Perry
Posted July 21, 2009 at 9:01 pm | Permalink
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Hunt Slade
Posted July 22, 2009 at 4:39 am | Permalink
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Ben Helfen
Posted July 22, 2009 at 7:08 pm | Permalink
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SlowRain
Posted August 10, 2009 at 10:10 am | Permalink
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Karrie
Posted August 24, 2009 at 5:23 am | Permalink
someone please change the latte art picture..
it just makes me sad..
awesome!
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Hi James,
Hi Baristas
I’m living in PerĂº, we have arabicas coffees high altitud grow and also organic and shade grow productions, hand picked. The coffees have high acidity with citricals notes, also chocolate and cane sugar flavors and aroma. The body is medium, the after taste is long and round. I’m wondering how can i make an espresso roast with a single origin. What do you recommend? Have you taste any peruvian origin before? I’m asking that to you because i’ll open a coffee shop in a few weeks..! also i’ll appreciate if you can give me somes suggestions about drinks building, coffee blends and any other topic you find important. Or you can direct me to some web links or books to find more information about that.
Thank you a lot to you and the baristas around the world how can give me some advices in my starting business.
Best Regards,
Gianni Zanesco
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0
0
Thanks for mentioning that regarding Wikipedia. As a relative newcomer to the world of specialty coffee, I’ve had a terrible time researching anything on coffee. I tried Wikipedia a while back, but it wasn’t very detailed. It was good for a start, but not up to the level of some of their other topics. Everything else that I’ve found on the web is all over the place. It would be great to have it a little more centralized, less biased, and not tied in to any one roaster’s, vendor’s, or similar organization’s websites.
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James,
Thanks for the asking the question!
Lovely answer. Thanks, Gwilym.
-Chris
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Oh hey it’s Ian peeking in and out of the camera :)
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And that, again, is why I love Gwilym – simply focused.
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HELL YES! Gwilym representin’ with the Thursday Night Throwdown shirt! Hugs for Gwilym!
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I’ve noticed that Wikipedia’s coffee-related topics have been improved and expanded a great deal. Thanks to whoever is doing it.
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For all you coffee lovers out there, check out these coffee deals.
Free Shipping on all orders over $75.00.
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