In 2015 I went to Mexico to taste lots of pre-ship coffee samples and decide which coffees I was interested in buying. Much of that tasting happened in the courtyard of a hotel where the exporter was allowed to set up a sample roaster and other eq...
See the [companion article](https://typica.us/tips/s01e02-ItsOkayToSpit.html) for more.
See the [companion article](https://typica.us/tips/s01e04-HaveAChecklist.html) for a checklist you can start with.
See the [companion article](https://typica.us/tips/s01e05-AddClipsToYourBuckets.html) for more.
See the [companion article](https://typica.us/tips/s01e11-RedLightSubstitute.html) for more.
See the [companion article](https://typica.us/tips/s01e10-DontDoTheDoubleBreak.html) for more.
See the [companion article](https://typica.us/tips/s01e09-RecognizeBadEspresso.html) for more.
See the [companion article](https://typica.us/tips/s01e08-EfficientScaleUse.html) for more.
See the [Companion article](https://typica.us/tips/s01e07-TasteSeveralRoasts.html) for more.
1961 film from the Coffee Brewing Institute. Public domain video preserved by The Internet Archive: https://archive.org/details/ThisisCo1961
This episode of Roast Profile Development uses a coffee from Brazil to demonstrate how different approaches to roasting can impact coffee brewing by exploring several options for dealing with a coffee with an excessively large bloom.
This video covers a method for figuring how to roast a new coffee to get the results you want in the cup including data collection required to replicate your desired roast consistently. Once you're comfortable with the methods described here, chec...
This episode of Roast Profile Development takes a broader look at sourcing, roasting, and blending with use as espresso in mind using a coffee from Papua New Guinea.
This episode of Roast Profile Development explores how changes in the way a coffee is roasted impacts balance using a coffee from Hacienda La Minita in Costa Rica.
In this episode of Roast Profile Development I examine the sensory characteristics of an Ethiopian coffee and explore how roasting technique can be changed to improve the resulting cup.
Un montage vidéo réalisé par Richard Morier
Carlo's Bakery is known for our freshly made Italian dessert pastries & cannolis. Our traditional Italian pastries and cakes, including our cannoli, are baked daily and given time to cool so the ingredients and flavors blend perfectly. To order ou...
Carlo's Bakery is a fast-growing company. We bake wedding cakes, specialty cakes and delicious Italian pastries and serve them in Locations such as California, Connecticut, Florida, Minnesota, New Jersey, New York, Nevada, Pennsylvania, and Tex...
As a bulk cinnamon supplier, we offer our customers the highest quality organic cinnamon powder. It has been sustainably harvested, non-GMO and chemical-free. You can buy our product online in bulk as well at affordable prices. To know more about ...
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Which company produces the best peanut butter cup? Style heavily (entirely) influenced by Ashens, check out his stuff: https://www.youtube.com/user/ashens (This was actually recorded in May of 2016, and I only just got around to making the g...
Originally uploaded: August 21st, 2022 (It's clearly Easter 2024! Thanks for your patience as I upload over here) Youtube Link: https://youtu.be/qw3VGdw_Jvc Filename: Indiana State Fair Highlights!.mp4 https://linktr.ee/aleshapeterson ...
Originally uploaded: August 31st, 2022 (It's April Fools "24, not '22 anymore. Thanks for your patience as I upload over here) Youtube Link: https://youtube.com/shorts/3uT34xMG31k https://linktr.ee/aleshapeterson Filename: Ice Cream & S...
Originally uploaded: August 20th, 2022 (Happy Easter! It's not 2022 anymore. Thanks for your patience as I upload over here) Youtube Link: https://youtube.com/shorts/vWUPM3sUkjc https://linktr.ee/aleshapeterson Filename: Live Chicken & Pe...