Today we talk about the tasting notes that you find in our Libis COFFEE ROASTER coffee packages and what we use to define the aromas and flavors of a good coffee using the same descriptors all over the world. The language of specialty coffee.
Any questions leave me a comment.
Do you know why it is said that sugar is not added to specialty coffee?
Here I explain 3 theoretical reasons why it is not necessary to sweeten your cup of coffee; but in practice drink your Libis specialty coffee as you like.
Any questions leave me a comment.
Do you know what each coffee is that they offer you on the menu of a specialty coffee shop? In this video we talk about the most common ones and what they are.
In future episodes I will teach how to prepare some of them.
Today at CaféCultura, we repost the interview that Ruth from @ thecoffeemaniak did to me on her program Tertulias de Café.
We take a journey through the entire sample roasting process.
Any questions leave me a comment.
Today we are talking in very general terms what the specialty coffee roasting process is, you can already get an idea of how delicate and important this part of the coffee process is.
Coming soon a little surprise with reference to this topic.
