02 Aug '18, 1pm

A link from the archives when @ScottRao was the only person in specialty with a coffee refractometer

I'm more than likely way off base with this... but keep in mind, I simply deal with coffee on a level where I am serving it. Therefore, much of my experience with coffee is working with our inventory and figuring out when a coffee has rested enough or too much to serve, and seeing how that reflects in the cup. James, I see where you are coming from with the theory of the bean drying out. It makes sense. I think I've mentioned this somewhere before, but I'm curious as to how the gas in coffee affects the brewing process. The connection that has been made in my mind is that when a coffee has rested and off-gassed enough, you experience more of the true flavor of the bean, and less of the gas (somewhat green tasting flavors). However, I've also felt like what gas remains, triggers something in the brew process. I have the privilege of dialing in coffees on our Clovers a few m...

Full article: http://www.coffeed.com/viewtopic.php?f=17&t=2838

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