Time and again, an underextracted coffee is served at a speciality coffee shop. A bag from a well-known roastery, the EK43 on the bar counter and a barista making a pledge: the sweetness of wild strawberries and a cocoa aftertaste. And in the cup: emptiness and an aroma hard to define. A boring, generic, slightly sour flavour devoid of life. Speciality coffee is in many ways a complex product; it is, in fact, complicated almost to the point of absurdity. One mistake at any stage of the journey can make you bid farewell to all those fancy sensory notes from Instagram.
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