breakfasteveryday
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breakfasteveryday27 karma
So I'm a big coffee drinker and I use a french press. I've tried your coffee and have to say I wasn't a huge fan of the flavor and the caffeine hit me harder than I'd like. I did some Google Sleuthing and figured it was probably an arabica/robusta issue.
Setting aside ideas of "better" or "worse," would you agree with the conventional take that robusta is generally more bitter and exhibits a less nuanced flavor profile than arabica because of the underlying sugar/caffeine content?
If so, are you actively developing robusta beans with less caffeine and/or more sugar? Are you actively developing ways of brewing that are better for robusta?
If not, what's your take on the above?
breakfasteveryday170 karma
How much is ViaGen Pets paying you to be here talking about your experience in the place on the internet best known for loving cats?
Did they just set you loose or did you get coached?
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