#45: Reflections on Coffee Flavor Through Processing, Roasting and Brewing with Eystein Veflingstad

In this episode we talk about: Coffee consulting in BrazilWhat is a quakerMatching coffee processing with roasting How Eystein roasts high and low density seedsExtraction and Brewing techniques to maximize acidityHow Eystein would prepare a coffee to show off orange, chocolaty notes Preparing our bodies and palate to be more sensitive to flavorsSupport the show on Patreon to join our live Discord hangouts. And if you don't want to commit, show your support here with a one time cont...