I first thought to look at the evenness of the roast when I first started doing some roasting. You mentioned you look at the evenness of the roasted coffee, can you share more about this? What helped me understand more was knowing more about the processing and how it was roasted.ĭ: I see. But to be honest, I have seen a lot of coffees ranging from washed, to one that has been fermented for 300 hours, and for me there is sometimes no difference in appearance between them. Break another with my teeth with the method farmers taught me how to read humidity on parchment (un-milled) coffee.ĭ: Can you tell us more about this? I hear that players look at the fissure, the wrinkles, and the surface what do you think about this?įor me, the outside surface regarding wrinkles and fissure has been a theory for a couple of years now, where if it's a washed process coffee it would have more wrinkles if you compare it to a natural or an experimental.Break one to see the difference between the inside and the outside.Since Leaderboard is moving towards more written educational content here on our website, here is a Q&A with coach Felipe Pinzón, with some tips on how to tackle this question:ĭ: First off, thank you so much for helping coach our players! When playing Leaderboard, how would you approach this question?Īny time I have a roasted coffee bean, I do three things: He currently manages wholesale and supports all the stores in both Bogotá and Cartagena, and also trains baristas at their cafes with his developed recipes. He also helped develop their Hotel program to host visitors who were interested in learning more about specialty coffee.įelipe has been working as Director of Experience at Libertario Coffee Roasters since 2018, and supported Libertario's opening of their first shop in Bogotá. The first was called Origin & Craft, where communication and exchange with baristas helped close the gap between the baristas and the origin of coffee. At La Palma & El Tucán, he developed various programs alongside the team. In 2015, Felipe Pinzón started working with La Palma & El Tucán in Colombia as the Director of Experience.
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