Hi guys,
quick query here for the commercial baristas;
if your coffee is tasting (for e.g) a little unclean, what would you do the dose, grind and extraction length to improve the taste? secondly, why?
cheers
quick query here for the commercial baristas;
if your coffee is tasting (for e.g) a little unclean, what would you do the dose, grind and extraction length to improve the taste? secondly, why?
cheers
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