True coffee aficionados know a lot about coffee. They know the raw, unpicked beans are called “cherries” because of the sweet coating and red skin that protects them and builds their sweetness. They know that acidity in coffee is a good thing. And they know that dark roast really applies to the roasting—not to the depth or flavor of the bean itself.
True coffee aficionados know a lot about coffee. They know the raw, unpicked beans are called “cherries” because of the sweet coating and red skin that protects them and builds their sweetness. They know that acidity in coffee is a good thing. And they know that dark roast really applies to the roasting—not to the depth or flavor of the bean itself.
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