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.
Excerpt from the WBC 2015 Rules (pdf) A. A signature beverage demonstrates a competitor’s creativity and skill to create an appealing and individual espresso focused beverage. B. The signature beverage […]
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.
Sudan Rume is a legendary coffee variety originating from the Boma Plateau, located in southeastern Sudan near to the Ethiopian border. This area belongs to a region considered to be […]