9 Comments Video 11 – I’ve run out of titles

  1. Gianni

    Hi James,
    Hi Baristas
    I’m living in Perú, we have arabicas coffees high altitud grow and also organic and shade grow productions, hand picked. The coffees have high acidity with citricals notes, also chocolate and cane sugar flavors and aroma. The body is medium, the after taste is long and round. I’m wondering how can i make an espresso roast with a single origin. What do you recommend? Have you taste any peruvian origin before? I’m asking that to you because i’ll open a coffee shop in a few weeks..! also i’ll appreciate if you can give me somes suggestions about drinks building, coffee blends and any other topic you find important. Or you can direct me to some web links or books to find more information about that.
    Thank you a lot to you and the baristas around the world how can give me some advices in my starting business.
    Best Regards,
    Gianni Zanesco

  2. SlowRain

    Thanks for mentioning that regarding Wikipedia. As a relative newcomer to the world of specialty coffee, I’ve had a terrible time researching anything on coffee. I tried Wikipedia a while back, but it wasn’t very detailed. It was good for a start, but not up to the level of some of their other topics. Everything else that I’ve found on the web is all over the place. It would be great to have it a little more centralized, less biased, and not tied in to any one roaster’s, vendor’s, or similar organization’s websites.

  3. SlowRain

    I’ve noticed that Wikipedia’s coffee-related topics have been improved and expanded a great deal. Thanks to whoever is doing it.

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