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I find that I usually can a make pretty enjoyable coffee whenever I get beans from Latin American origins broadly(Brazil, Peru, and Central American usually). However I find I struggle to get a good taste from African Beans, and usually find my pours taking a lot longer (sometimes well over 3 minutes). I am not sure if this is common or if the divide isn't because of the origin per se, but some other factors about the beans (or if is all a just by chance occurrence).
I was excited to try my first Ethiopian a few months ago, and just struggled to get a good cup. My coffee subscription after a series of tasty Latin American beans is now sending over another Ethiopian, and I really would like to get a good brew from these. Any tips?
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- 3 years ago
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