What happens when you have had too many brewmances? Before we even start with introductions we get lost in discussion with Cuth, Zane and Warren, we then cover things like: QGrade Cupping coffee Tasting coffee Water Salt in you coffee The Lexicon Le Nez du CafÃ© Garden Peas and Cuccumber Terrior and Processing How to get Cuth to drink natural processed coffees How Zane got into coffee Who uses a tire iron with their coffee The ECX floor And much more in the just over 41 minutes of banter.
Use a scale rather than measuring. This applies to coffee.
We are joined by Jono from Rosetta Roastery, with whom we have a long, fairly thought-provoking chat. Jono posts a challenge to all in the coffee industry, what will be your response? Comment below or use: Facebook or Twitter. Jono is not just a pretty face, he does know a thing or too about coffee. EspeciallyÂ how to make it go from green to brown in a way that makes it yummy. Category: calibration Addendum: What is VST, and why is it important read Matt Perger’s post:Â baristahustle.com/vstwtf-part-1