Stumptown are the source of one of my most troubling coffee experiences, one that still haunts and nags at me today.
No one in the coffee industry really likes decaf. We excuse its taste, we get annoyed at how fast it stales, we treat it as a second rate coffee experience. I was in that camp [...]
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- Green Coffee - A Photographic Guide
Recent Comments:
- 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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