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
Fines
Orange Cactus Rao
The Brewtime App
Decent Demo in Budapest
Seeing Through Roasts, Revisited...
“Seeing Through” Roasts
Coffee RoastingScott RaoSeattle, cupping, Panama, baked coffee, extraction, roast quality, green quality, third wave coffee, green coffee buying, underdeveloped roast, roast defect