#45: Reflections on Coffee Flavor Through Processing, Roasting and

#45: Reflections on Coffee Flavor Through Processing, Roasting and Brewing with Eystein Veflingstad

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Description

In this episode we talk about: Coffee consulting in BrazilWhat is a quakerMatching coffee processing with roasting How Eystein roasts high and low density seedsExtraction and Brewing techniques to maximize acidityHow Eystein would prepare a coffee to show off orange, chocolaty notes Preparing our bodies and palate to be more sensitive to flavorsSupport the show on Patreon to join our live Discord hangouts. And if you don't want to commit, show your support here with a one time contribution: PayPal Sign up for the newsletter for behind the scenes pictures. Resources: Connect with Eystein on Instagram @3aondacafe Cover Art by: Nick Hafner Intro song: Elijah Bisbee

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