Cuppings at Press Coffee Roasters: a Fantastic Introduction to Coffee Fundamentals

I remember, distinctly, the first coffee I ever tasted. At that point, I'd probably drunk a thousand cups of coffee and made about a million more than that for other people. But the first one I ever really tasted was from Ethiopia. It was reminiscent of warm blueberry syrup, delectably sweet, clean, and malty. Prior to that extra special cup, coffee was the bitter black stuff that made all that fur poke out from my dad's collar. It was something you drank because you had to, not because it was particularly enjoyable.

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Zaida Dedolph
Contact: Zaida Dedolph