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After fermenting this lot anaerobically for 60 hours
Common mistakes and quick fixes to improve fast
where she focuses not only on producing exceptional coffees
Region: Active Harvest Regions in Colombia
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POUR OVER COFFEE CLASS spo-disabled After fermenting this lot anaerobicallyBrew better coffee at home with our Pour Over Fundamentals class at Devocin's training lab in Brooklyn, New York. In this hands on session, youll learn the basics of extraction, practice pouring and pacing, test a few different dripper styles, and learn how small adjustments can completely change the flavor in your cup. Youll walk out confident and ready to make great pour overs on your own. Its also an easy gift for any coffee fan. Whether theyre
