In this episode we discuss coffee grind size and temperature and how it can influence the flavour of the coffee you are drinking and how you can change the flavour of the cup but only if you know what you were using , we each share our personal experience and some of the frustrations we experience when barista's don't know what they used. We share some fun thoughts and jokes.
The coffee we taste for this episode is Genovese coffee.
Country:  Ecuador
Farm: Abdon Calderon
Region: Santa Isabel
Altitude: 1500-1900  m.a.s.l
Varietal: Typica
Drying: sun dried African raised beds
Process: Washed
Fermentation:  N/A
Extra links.
https://worldcoffeeresearch.org
https://perfectdailygrind.com
South African coffee farm  @mpenjaticoffee
@genovesecoffee
@thecaffeinecommunity
@theoglr
@stefanswarts
@christian__jacobs

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