par | 30 janvier 2017 | Superlatifs
Tout sur notre café d'abonnement d'octobre 2016 : Kenyan Kieni, torréfié par Coffee Collective. Pour recevoir vous-même un sac, souscrivez à l'abonnement ici. Propriétaire : Coopérative 1000 membresRégion : NyeriMéthode de récolte : Cueillette manuelle sélectiveRécolte : Novembre –... par Alexandra Ionescu | 30 janvier 2017 | Blog
A while back I talked about the potential value of having a button in your cafe that asked customers a simple question as they walked out the door. Perhaps “was today’s coffee better than last time?”, “will we see you again soon?” or... 
par BHApprendre | 30 janvier 2017 | Blog
It’s 2016 and there’s still a lot of misinformation and anti-intellectualism surrounding refractometers for coffee. Here’s a couple phrases I’ve read recently, and my rebuttals. Apologies for the rant, but we should be collectively well past this. “Higher extraction... 
par BHApprendre | 30 janvier 2017 | Blog
A while back I posted Let’s talk about roasting. This was in reference to three sliding scales of roasting: colour, development, and last-minute behaviour. I’d like to take this information on a different spin, comparing just development and colour. Roasts... par BHApprendre | 30 janvier 2017 | Blog
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