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ACM 4.09 – Ristretto, Lungo and Café (Caffè) Crema

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Ristretto Industrial scale roasting companies tend to operate with lower quality coffee. Usually, lower quality coffee has a larger spread of under-ripe, overripe coffee, and defective coffee cherries. (This article examines chemical differences between underripe, and overripe coffee cherry.) From a sensory perspective, roasting darker with poor quality coffee is advisable because it reduces the […]

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