The Art and Science of Great Coffee
Across every continent, people build their daily routines around coffee. Many Americans see "a cup of joe" as little more than a caffeine delivery device. But this unique tropical fruit can take on the flavors of micro-climates around the world, from the mountains of Jamaica to the high plains of Ethiopia. We dive deep into the art and science of coffee with a James Beard Award-winning writer and the brain behind a small-batch roasting company and coffee shop in Washington.
Qualia Coffee owner Joel Finkelstein talks about the art and science of coffee roasting; how he uses roasting profiles; and why a really good cup might not need any milk or sugar.