At the moment, it seems that little specialty coffee is blended with non-coffee ingredients.

Coming from a cooking background, this just tells me that we have a looong way to go...

(A link, in case you've never heard of Coffee Review.)

If I keep poking at coffee for a decade, perhaps I can work as a coffee derrivatives trader after that :p

Is it just me, or does a coffee with strawberry overtones start to taste like soysauce when old/overextracted?

Just fell in over my head into coffee agronomics. Low humidity, high vapour pressure, closed stomata, less growth. Uhuh.

Nail biting moments - battling over the role of comms strategy within a new service (product) design. I can't underemphasie "delivery"

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