Kenneth Davids writes about the world's more exotic coffee types + differences between better and poorer samples of monsooned and aged coffees + authenticity issues + other viewpoints @
http://www.coffeereview.com/article.cfm?ID=139
I see intriguing parallels between coffee classification + authenticity issues with colored stone, diamond, wine, chocolate, and tea grading + it's technically complex/subjective.
P.J.Joseph's Weblog On Colored Stones, Diamonds, Gem Identification, Synthetics, Treatments, Imitations, Pearls, Organic Gems, Gem And Jewelry Enterprises, Gem Markets, Watches, Gem History, Books, Comics, Cryptocurrency, Designs, Films, Flowers, Wine, Tea, Coffee, Chocolate, Graphic Novels, New Business Models, Technology, Artificial Intelligence, Robotics, Energy, Education, Environment, Music, Art, Commodities, Travel, Photography, Antiques, Watches, Random Thoughts, and Things He Like.
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