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ACM 7.01 – Roast Solubility

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Roast Solubility When profiling coffee, you are comparing multiple test roasts with regard to their sensory properties; at the cupping table, we find it very helpful to use a cupping protocol that gives each cup identical brewing parameters, including a precise crust-breaking (stirring) method. After stirring, we remove a sample from each cup after exactly […]

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