organic acids

Sweets

I was just up at the Barista Camp in Santa Barbara this week and was stoked to have so many great conversations about tasting coffee. I took part in the Intro to Cupping class as well as helped out in the Organic Acids class and with Katie Carguilo's lecture on coffee processing. The thing that's been at the front of my mind for some time, and which really stood out to me again in taking part in all of these cuppings and conversations is the idea of sweetness in coffee. I've talked about it here and there on this blog and even wrote a bit about a specific kind of sweetness.

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