May 2015

Coffee Roasting - First crack

Many baristas spend little time actually roasting their own coffee, and even fewer coffee consumers do, so going into details about the method of roasting the coffee certainly shows a level of expertise, but it may require a deeper explanation.

The term “Vibrant” is a positive descriptor focused mainly on the acidity of the coffee, as to say that the acidity is “fresh”. It might equally be replaced with “bright”, “zesty”, […]

You’ve probably noticed malic acid when you have bitten into a green apple and noticed a sourness.