Bright, tangy, sharp. Acidity is an integral component to a quality coffee, but what exactly is it? And how can we use more accurate language to describe what we’re tasting in the cup?
Four years ago, I knew nothing about coffee. Three years and eleven months ago, I took part in my first Barista Championship.
For the experienced hospitality duo of Jamie and Loren McBride, their latest haven of outstanding brews and comestibles, Mammoth, is in a way a result years in the making.