** ! ON SALE 4 day course to open a cafe ! **
It is up to baristas to change the false perception of espresso, one cup at a time. How? By learning to ‘dial-in’ their espresso.
Our understanding of how taste information is carried from the tongue to the brain shows that individual taste qualities are not restricted to a single region of the tongue.
Umami isn’t a primary taste. It is not the same as bitter, salt, sour and sweet.
There are many sieves for coffee but few match Kruve’s surface area, speed and efficiency with the likelihood of it not clogging, falling apart and making a mess of the...