Comments on FOODUCATION.ORG: Norwegian Barista Championships 2011. Part 2b

tag:blogger.com,1999:blog-13263638.post8365171996142535260..comments2011-06-26T20:57:06.714+02:00Comments on FOODUCATION.ORG: Norwegian Barista Championships 2011. Part 2b - se...fooducationhttp://www.blogger.com/profile/10509393835685414024noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-13263638.post-91549793678325321302011-06-26T20:57:06.714+02:002011-06-26T20:57:06.714+02:00Thanks, Tim, for the correction. Slightly embarras...

Thanks, Tim, for the correction. Slightly embarrassed about this one... :) The post is corrected/rewritten accordingly

fooducationhttp://www.blogger.com/profile/10509393835685414024noreply@blogger.com

tag:blogger.com,1999:blog-13263638.post-62004209561049758302011-06-24T22:02:25.995+02:002011-06-24T22:02:25.995+02:00Just for the record, Malabar, Old Brown Java, etc ...

Just for the record, Malabar, Old Brown Java, etc is trying to replicate faded / past crop coffees, not stale / rancid coffees from being roasted long ago. Malabar is more of a process to make coffee taste woody and have less acidity.

Tim Wendelboehttp://www.blogger.com/profile/17361056169324925523noreply@blogger.com