Techniques » Coffee Bean Fundamentals
Reading a coffee label can be as confusing as deciphering a label from a fine bottle of wine. George Howell of George Howell Coffee describes why so many mass-produced coffees are almost unpalatable and how all factors in the process from the plant to the cup contribute to either a high or low-quality end product. He touches on essential elements such as growing origin and altitude, bean size, varietal, roast, and classification, as well as how not to get lost in the forest of information available on some retail coffee labels.
George Howell Coffee is the result of George's devotion to the perfect cup of coffee. From his early days in San Francisco to traveling cross-country headed for the East Coast - with French press, whole-bean coffee and a grinder onboard - George has been a "coffee missionary."
The George Howell Coffee™ company represents identifying, roasting and discovering the highest quality coffees possible. George's Terroir™ line of single-origin coffees is the next step in his unfolding odyssey as he presses to extend the limits of quality coffee standards.
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