The Behmor 1600 Plus Roaster Manual If you are looking for a copy of the Behmor 1600 Plus Roaster Manual, this is the place! behmor-1600-plus-roaster-user-manual
The vacuum siphon coffee maker or vac coffee maker as called by some was In perfected and patented in1842. The first French patent on a glass coffee-making device was granted to Madame Vassieux of Lyons
Ludwig Roselius Ludwig Roselius was a man of many dichotomies. A lover of the arts, too liberal for the Nazi party, with an application twice declined. Also commercialized the decaffeination processing of coffee. Ludwig was a German coffee merchant and founder of the company KAFFEE HAG Although not the first to take caffeine out of…
SCAA Flavor Tasting Wheel This is the SCAA Flavor Tasting Wheel. At Darrin’s Coffee, fresh roasted organic specialty coffee beans are what we offer. SCAA Flavor Tasting Wheel The Specialty Coffee Association of America is the governing body for specialty coffee in the United States Specialty Coffee Industry.
The difference in coffee processing methods determines the flavor, roasting profile and a number of other factors. Take your time and learn a bit.
Semi-washed (pulped natural) process The coffee cherry skin is removed and the parchment, with most of the mucilage still attached, is ready for drying. The coffee goes directly to the patio to be dried. The coffee has more body and complexity than washed (wet processed) coffees.
Coffee snobs come in all forms. The “Big Green” and the “Local Hipster”. There’s one thing that rings true. Coffee snobs don’t drink my coffee. Not allowed.
Sitting here sipping on some iced coffee, listening to level made me think of my teacher wife. Then I thought, Darrin’s Coffee at Your School? Hmm.
E-61 Group Head for espresso machine The E-61 Grouphead… Almost sounds scientific… The E-61 Grouphead is a specific grouphead design found on many commercial machines and some consumer or prosumer espresso machines. The E-61 grouphead is actively heated by circulating water drawn off the boiler. This aids in the temperature stability of the machine. The…
Third wave coffee is a loosely defined era in Specialty Coffee, where consumers attempt to place more “respect” to the coffee process. From seed to cup.