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ACM 3.05 – Down-Dosing & Up-Yielding and the TDS Tasting Protocol

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Down-Dosing & Up-Yielding There has been a growing tendency in specialty espresso making over the last ten years to brew with less coffee (down-dosing) and more water (up-yielding) — though the beginnings of specialty coffee certainly saw a decidedly opposite trend. This move is likely due to increased roasting skill and green bean quality. As […]

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