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We found 1 articles that match your search for August 2003.

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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Adapted from Coffee: A Guide to Buying, Brewing & Enjoying; Espresso: Ultimate Coffee; and Home Coffee Roasting: Romance & Revival. St. Martin's Press.
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