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Breaking the Crust
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Lighter and Brighter: Single-Origin Espressos - May 2013
By Kenneth Davids
Coffees from a single farm or cooperative roasted for espresso preparation – aka “single-origin” or simply “SO” espressos – are now a familiar presence on high-end coffee menus and counters in North America, and in many East Asian countries as well. But it was not so long ago that the argument ran that a single coffee from a single origin would always be too limited in its sensory properties to produce fine espresso, given the tendency of the espresso method to concentrate...
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June Article
We will review roasted retail coffees from Sumatra. Samples will be cupped between the dates of May 9 and May 21 and must reach us no later than May 20.
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