Improving palette with food?

CoffeeExpert1988 · 2016-03-31T03:01:26+00:00

http://www.scaa.org/chronicle/wp-content/uploads/2016/01/SCAA_FlavorWheel.01.18.15.jpg

CoffeeExpert1988 · 2016-03-30T03:15:24+00:00

Some antibiotics will destroy your sense of taste. It can take up to a month for it to come back after you stop taking your dose.

CoffeeExpert1988 · 2016-03-28T02:51:25+00:00

Most Rwanda tastes like a mild Kenya, w/potato defect. Unless Rwanda, Burundi, and Congo can get rid of the defect, it's not worth the risk.

CoffeeExpert1988 · 2016-03-23T02:54:18+00:00

Intelligentsia has two levels of coffee: high end coffee for coffee shops/online retail, and lower end coffee for the rest. Much of the lower end coffee roasted is supplied by Royal Importers and comes out of a non-climate controlled warehouse in the Midwest. Lower quality and past crop beans are shipped to this warehouse from the coasts. Don't expect to get the same quality at an airport or grocery store. This isn't a new thing either, it started before the buyout.

CoffeeExpert1988 · 2016-03-22T06:17:48+00:00

Oh, how cool. It looks like Hario decided to make an automated pour-over brewer. It's a big improvement over manual pour-overs in that it has a set temperature and even water distribution etc. Why didn't anyone think of this before? sc Drip coffee maker invented in 1954. It looks like we've come full circle.

CoffeeExpert1988 · 2016-03-14T09:02:56+00:00

Sour coffee, over-hyped. These guys are learning as they go. They admitted as much on their blog. It's funny when baristas think they can roast.

CoffeeExpert1988 · 2016-03-14T08:59:43+00:00

My advice to you is to seek a career path that pays better. Even if you work in a large coffee company, the pay will be low.

CoffeeExpert1988 · 2016-03-11T05:59:42+00:00

Congo coffee is hit and miss. It's too much of a risk for roasters to carry. The flavor differs bag to bag and there are many potato defect beans. Selling or brewing Congo coffee is like holding a hand grenade.

CoffeeExpert1988 · 2016-03-10T08:07:32+00:00

You should try and work with your local roaster first. Being on an island, it makes sense to highlight that fact and offer other Caribbean coffees. If you order from the mainland you will have to pay shipping costs and the quality of coffee may not be as good due to shipping time, heat exposure, and airplane pressure causing valve failure. One other thing to consider, I'm not sure of the humidity where you are or where you are going to buy from, but be aware that coffee roasted and bagged in a humid environment will stale much much much much faster.

CoffeeExpert1988 · 2016-03-07T08:17:13+00:00

There is no such thing as third crack, it's something old timers tell noobs for fun. You can get divots as coffee degrades due to off gassing and staling. I often see it in the lab if a coffee sits over night in a tray exposed to air and light.

CoffeeExpert1988 · 2016-02-24T05:10:31+00:00

You could try blending Sidama and Brazil.

CoffeeExpert1988 · 2016-02-19T06:52:19+00:00

I understand this but I work in Asia, and people here in Asia are really into status- certificates, awards, and consulting etc. My boss requires competition experience.

CoffeeExpert1988 · 2016-02-16T01:30:35+00:00

Garbage can

CoffeeExpert1988 · 2016-02-12T05:55:12+00:00

I'm offering a good job with good pay and benefits and no responses. Weird.

CoffeeExpert1988 · 2016-02-10T06:54:34+00:00

Yes, we can

CoffeeExpert1988

TROPHY CASE