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Back Issue 113: September | October 2022

Back Issue 113: September | October 2022

  • Tasting the Roast Curve—Finding the Perfect Profile
  • The Language of Coffee Flavor—A Century of Tasting in Review
  • The Waiting Is the Hardest Part—How Processing Methods Affect Ideal Resting Times for Roasted Coffee 
  • The Road to Net Zero—Coffee Companies Pave the Way with Carbon Offsets
  • Technically Speaking—Why We Can Stop Worrying About Extraction Yield in Cuppings
  • Coffee Review—Brazil Naturals: Tradition and Innovation
  • Columns: First Crack, Fresh Press and more!

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