Roasters Guild Retreat August 2010 – by Andrew Owen Phillips, roaster for Kean Coffee

Freshness means something. Most of us do not realize that some things need a little time to rest even after much of their dynamic process has finished in order to fully appreciate all that is inherently there. In coffee, it’s called the “gassing out” period where coffee, once it’s roasted, is allowed at least 24 … Continue reading Roasters Guild Retreat August 2010 – by Andrew Owen Phillips, roaster for Kean Coffee

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