: In espresso, catch the first, middle, and last third of your shot in separate cups. They will taste radically different, helping you understand extraction stages.
: This is the period from the "first crack" (when the beans audibly pop) to when they are dropped from the roaster. This phase typically makes up 20-25% of the total roast time . Controlling the Profile : coffee
: The best way to learn is by comparison. Brew four different beans using the same method and look for differences in sweetness, acidity, bitterness, and mouthfeel. : In espresso, catch the first, middle, and
