Got an email today with the claim that, "explaining coffee to water ratio is ridiculously overwhelming and confusing." I tend to think it's more that some people (who want to get consulting $$$) explain this aspect of a coffee brewing recipe in an overly complicated way and the solution is more pragmatic explanations and encouraging people to do some simple tasting exercises, but let's put it to a vote.
Is C:W ridiculously overwhelming and confusing?
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Did some product development cupping with a new coffee from Costa Rica today. This is from the same farm as I usually buy from, but instead of starting out on the patio and then moving to the guardiolas, this one is fully sun-dried and there's a huge difference in the available sweetness. I've roasted test batches of a medium and a dark roast, but I'd like to explore the light roast potential of this one a little farther.
It's morning #cat
Author of Typica software for coffee roasters.
This is a place for Typica users to connect and chat, but toots need not be related to that program or coffee roasting.