Second Melbourne Class Added!
MAP IT FORWARD: Mapping A Career and Business In Wholesale Roasted Coffee Sales (March 11)
Roasting Masterclass | Melbourne
What is Baked Coffee? (MOST PROS DON'T KNOW!)
Coffee RoastingScott Raocoffee roasting, coffee, baked coffee, ROR curve, ROR, roast batch, roast curve, probe, roasting machine, roaster, coffee roaster, cupping
Decent Mice
Drip vs. Immersion: We May Be Calculating Extraction Incorrectly! And, A Contest.
Coffee BrewingScott Raodrip, coffee, coffee blog, extractions, immersion brewing, coffee solids, French press, percolation, v60, batch brew
Map it Forward: Beginner's Roasting Workshop (1/7)
The 2:1 Ratio
Coffee BrewingScott Raocoffee, third wave coffee, espresso, espresso brewing ratio, grounds, 2:1 ratio, shot weight, extraction, barista, dose
The Lucia Update (AKA The Yeast-Fart-Coffee Update)
Looking Beyond Origin for Flavor Diversity
Coffee ProductionLucia Soliscoffee, fermentation, green coffee, green buyers, coffee roasting, flavor development, origin, processing, washed, wet, honey, natural, coffee roaster
LA Roasting Cooperative
Fines: October 23, 2017
Immersion vs. Percolation: Have We Been Calculating Extraction Incorrectly?
Coffee BrewingScott Raoimmersion, percolation, coffee, drip, extractions, grounds, solids, slurry, cupping, brew strength, French press, Coffee Tools, liquid retained ratio
Immersion, Percolation, and Grinding-- A Quiz and Contest
V60 Video
Coffee BrewingScott Raov60, pour-over, third wave coffee, barista, slurry, extraction, Rao spin, hand pour, grounds, Chemex, Melitta
Fines: Fine for Espresso, Not So Fine For Filter
Coffee BrewingScott Raofines, coffee, extraction, espresso, filter coffee, percolation, batch brew, immersion, French press, coffee bean, coffee grinder, grinder burrs
Interesting Flavor vs. Flavor Balance
Diary of a Coffee Consultant, Part 2: Florence to Lisbon
Batch-Brew Basics, Continued...
Diary of a Coffee Consultant, Part 1: Bath to Budapest
