After a thoroughly enlightening session of advanced training we were sent through at work, one topic that caught my curiosity was the concept of the release of volatile gasses in coffee after roasting.
Primarily the practical wisdom we were given was, more gas; dose lower. Less gas, dose higher.
Internet searching has yielded little on the topic, so I was wondering perhaps if anyone on this forum knew of an article, guide, in-depth forum discussion where I can learn more particularly about how and why this is so important.
Cheers,
Sam
Primarily the practical wisdom we were given was, more gas; dose lower. Less gas, dose higher.
Internet searching has yielded little on the topic, so I was wondering perhaps if anyone on this forum knew of an article, guide, in-depth forum discussion where I can learn more particularly about how and why this is so important.
Cheers,
Sam
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