Category: Uncategorized
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Making Anoxic Accessible: A Simplified Fermentation Technique
This article first appeared and is reproduced here with the kind permission of Standart magazine, You should pick up issue 35 to see this in print alongside articles from Dr Fabian Carvalho and Lance Hedrick. Fermentation and coffee go hand in hand. The simplest way to remove the pulp of the fruit without damaging the…
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Feedback for Impact: Putting QC to good use.
This blog first appeared as a series for the Raw Material newsletter and has been slightly altered for publishing here. Quality Control. It’s intricately built into the fabric of speciality coffee, a part of the daily routine for roasters, baristas, importers, exporters, farm managers… Afterall, how can we ensure the quality that speciality is built…
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Making Connections: an interview with The Cupping Club
Possibly the best thing about working in the coffee industry is the connections it creates. Most of the time they are fleeting and often seem inconsequential, but over the years I’ve found that these connections have a habit of bringing themselves to the fore at the most unexpected times. This came to mind as I…
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