I am a Wellness Coach and a Physical Education teacher at a high school. Right now, I’m drinking a coffee made with a Moka Express, using 100% Guatemala Arabica. I really like this taste, but I'm looking forward to exploring new flavors!

Liking a coffee and understanding why you like it are two very different things. We often use words that describe sensations, not what actually happened in the cup. “I like it” vs “it’s well extracted”are not the same thing —we just pretend they are. If “I like it” is the only metric, you’re not tasting more freely. You are just repeating a preference. So here’s the uncomfortable question:

Hello! I am an expert in the quality of coffee and coffee drinks, currently working with cold brew coffee. Always happy to communicate

I was actually looking into this recently because coffee gives me the jitters. I stumbled upon this startup called Cherrycol they’re doing stuff with upcycled coffee cherries (cascara). It’s got a much smoother energy kick than regular coffee and it’s way better for the environment since it’s technically a byproduct. Might be worth checking out if you want something cleaner.

Vi propongo un progetto Recuperare un locale storico o non (anche area urbana da recuperare) per creare una microroastery,a Perugia (tra le 2 università) Dove non solo si possa finalmente godere il caffe,un turismo lento,un laboratorio alchemico,uno spazio sociale(dove gli stakeholder e associazioni possano tenere corsi,dalla termodinamica ai percorsi sensoriali) Una jam session mattutina,un ambient…lento,relax.Soprattutto una parte dell incasso devoluto x i paesi produttori!! Un progetto x volta!!Da un pozzo,a migliorare la stazione di lavaggio delle ciliegie ecc…. Vi piace????!🧐🧐🧐🧐🧐🧐🧐🧐💚💚💚☕️☕️☕️☕️☀️☀️☀️☀️💚 Cosa ne pensate????? Volete partecipare?