Coffee Classroom: Mucilage, Sticky and Dense
Excerpt taken from Willem Boot’s Ethiopian Coffee Guide: Processing refers primarily to the method of removing the skin, pulp, and parchment from the outer layers of the coffee cherry, to reveal the green coffee bean (actually the seed of the plant) underneath. The manner in which this is done has a huge impact on the flavor of the resulting coffee. Coffee pulp, or mucilage, is very sticky...
A man came in two weeks ago and asked me what a pour-over was. After I told him,...– Luke Daugherty
Me: "Man, this coffee is so under-extracted, it's disappointing... like, there's so much more to give, but it's holding back."
Josh: "What do you mean?"
Me: "It's like you went on a date with Taylor Swift, but she kept texting someone else the whole time."
Call it a clean finish.– Pete Christianson, after I told him I was tasting dish soap in the cupping bowl.
Cafe Rules: “Tipping isn’t required, but neither is bathing. Be...– J. Park Brannen
Me: "Have you read the MEG post yet?"
Lee: "Read it on the toilet at 5 am this morning."