little astringent. a little grainy, not tear blow sweet, astringent cappuccino. is there enough slack to improve, manage expectations? for your first attempt i would say that it is better than some things i have tasted. hey, you are in a good spot. all right. so i am never going to know all that pete knows. i am probably not pronouncing the names of the beans right. palomar. la loma. el roble. i sound like ricardo montabaum. bless you. pete does assure me he can teach me how to taste coffee like a pro. a process they call cupping. the cupping room. to the cupping room. we are going to grind these guys. not too coarse. not too fine. pete, what do you think of
sweet. little astringent. that s what i was shooting for. a little astringent, not terribly sweet a little grainy not artistic latte. is there enough slack to improve, manage expectations? for your first attempt i would say that it is better than some things i have tasted. hey, you are in a good spot. all right. so i am never going to know all that pete knows. i am probably not pronouncing the names of the beans right. palomar. la loma. el roble. i sound like ricardo monteblum. bless you. pete does assure me he can teach me how to taste coffee like a pro. a process they call cupping.