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Dark, light or maybe medium roast? Or is it all the same?
In this week’s post, we will face one of those coffee myths or secrets where opinions often differ.
I assume that we all love fresh coffee!
Freshly roasted, freshly prepared or simply freshly served.
What is the best way to make coffee?
This is one of the frequently asked questions when I am talking with people about coffee and the differences of how we brew it, for instance, in Italy or over here in Costa Rica.
Let’s get hands-on! Let’s cup and drink some coffee!
Learning the protocol to cup a coffee is easy and after several times that you’ve done it, it will become like a habit.
Coffee has more than 800 aromatic compounds and a myriad of different tastes.
Coffee cupping and coffee tasting are not exactly the same! One of the first things I got to know when I made my first steps as a roaster was that coffee cupping would become an essential part of my skillset. The second thing I learned was that coffee tasting is also important, but it’s done differently and with another purpose.
“So why should you buy it if it's even more expensive?”, you might ask.
In this post you won’t learn how every possible brewing method available out there works.
Instead, I will guide you through the main principles of the practical brewing process so that you can be ready to approach any kind of manual brewing device and brew coffee without a coffee maker (there are some principles which are also applicable to coffee makers).
A barista (home or pro) without the right gadgets is like a chef without the right knifes.
All the tools we’ll talk about serve to obtain a good extraction and a better control of the process in order to maintain consistency. Especially, if you are working in a professional environment (coffee shop), the consistency is paramount to keep customers satisfied every time they come to drink a cup.