The Utah-based coffee roaster discusses how he prepared for last month’s World Coffee Roasting Championship in Taiwan, where he placed third. Featured photo courtesy of World Coffee Events This has been an eventful year for […]
The post How Roasting Champ Andrew Coe Found Success at Worlds: Part One appeared first on Barista Magazine Online.
Sweetness in coffee is often a marker of quality, but it’s often ignored when talking about Robusta. But small changes at the farm level can be the key to finding more sweetness in Robusta.
The post The Prototype of All Desire: How Processing Can Increase—and Improve—Sweetness in Robusta appeared first on Fresh Cup Magazine.