|
Lots of people to thank for last Saturday's coffee tasting event. Richard (for hosting), Peter (playing music), Leah (chalk drawing), Audra and Sarah (brewing coffee), Tim and Isaac (playing more music), Luke (tech support), Erin (so many things), and more. Also, thanks to Eric at Breakfast on Bikes and Krist at Eat Salem for the publicity. If you missed it, be sure to check out this video of the roasting process that we "debuted" on Saturday: Coffee Roasting in a Nut Shell. Saturday's tasting experience focused on comparing roast profiles. In the future we will plan another event to highlight differences in various growing regions.
2 Comments
4/19/2018 04:51:24 pm
I remember my friend telling me that each coffee tasting should have at least two coffees. Over the a long time I’ve figured out simply need both experiences. You wish to compare different coffees of distinctive process strategies, different farms, different varietals, and diverse locales and more. And your client is likely going to be enjoying their coffee at home with food. So having a great understanding of how food and coffee match together is additionally imperative. In the event that done right, you'll use food to highlight distinctive perspectives of the coffee. Like wine, there are so many varieties of coffee that tasting them all can be to some degree overpowering. Guided Tastings let you to meet the flavor characteristics of a specific coffee and compare it to another. Leave a Reply. |
|
