I’m hosting an event at the shop, using 1 coffee and brewing 4 different ways (espresso, cortardo, filter & cold brew) to showcase how brew methods can effect flavour.

@Vag Koulougousidis same roast profile for all brew methods. I’m enjoying the challenge to get the best out of this coffee. It is a yeast inoculated extended ferment thermal natural, SL28 Colombian coffee. Any hints or tips are always welcome, always learning