This post is really for coffee consumers who want to develop their palates, which leads to coffee becoming more enjoyable.
I had been in coffee well over a year before I really began to develop my vocabulary and descriptive skills, and that is probably more embarrassing as I had done some work in wine beforehand.
What does [...]
- London Coffee Jobs website
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- Complete Blog links page
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- Questions (16)
- Jason Dominy: How is the honeyed process different than the pulped-natural process? I recently had Edwin...
- Tom Jagiello: For chaff what about placing a wire mesh 2-3mm just before the filter (for example on the...
- Anette: I’ve brewed chaff. It is not yummy, but chaff from a natural is a little better than from a...
- Davide Birse: In response to the chocolate point. I’ve been studying chocolate and coffee at the same...
- Tumi Ferrer: What about when you can control the pressure, like on a Slayer? Would that be similar to...
- Ben E.: Re: chaff. I can’t remember any correlation between flavor differences and differing amounts...
- Tom Jagiello: Pre-infusion doesn’t necessarily work well in espresso, it can lock up fines mid-puck...
- Tumi Ferrer: Oh great. Others saying pretty much the same thing. Just better and faster ;)
- Questions (16)
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