Go to the Article: Learn More: A Wee Lecture Series
I feel like such a Philistine: I like a really dark roast, tiny grind, "mud" kinda coffee.
The interviewer interrupts too much with "right" "ok" ... just a tip
one take away I really liked was the lighter roast had quicker extraction --and to grind it coarser to possibly adjust taste...My question would be as well do we want to adjust grind or proportion first (like less coffee or water).
The information in these videos is great, but the interviewing style needs some work. The constant interrupton by the interviewer (with "right", "sure", "ok", etc.) makes these videos really difficult to watch and absorb the information.
Good point! I will try that next time hahaha
Compared to modern techniques discussed in this course, Morocco is stuck in the middle ages. Certainly a unique and interesting style, but there is no innovation and the flavor profile is muted by the technique.
So much knowledge! Would be interested in learning more about water. I have heard from some pros that well water diluted to about 300ppm is ideal. Wouldn't that still be considered "hard"? Or is it just a general rule of thumb to say that softer filtered water is best for lighter roasts while harder water is okay to use for darker? Thanks!
Super! Very interesting. I'm just starting my way as barista and I want to learn everything about coffee and this is class is just awesome. Thank you very much guys!
Glad you enjoyed them!
I´v found out on my travels around the world that finding a good barista often is the secret of finding a good place to eat. Coffeemakers often have a whole other level of "nerdiness" then waiter. So my tips is.. Find a excellent cup of coffee and ask the barista where to buy lunch..
Really enjoyed these talks. Thanks Grant, James and Ben!
I can't believe that they didn't even mention Morocco which has amazing coffe for centuries, while here in the States, we just start seeing decent coffe only the last 15 years.
