308: Good Coffee with James Hoffmann, Nigel Price, James Freeman
This Is TASTE
Understanding Sweetness and Espresso in Coffee
This chapter explores the idea of sweetness in coffee, highlighting that it does not necessarily involve adding sugar but rather refers to a flavor profile that differs from burnt or bland tastes. It emphasizes the need for coffee professionals to use the term 'sweetness' more precisely and discusses the compatibility of fruit acidity in coffee with steamed milk, favoring a more developed roast level for espresso.
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