Is roasting and cupping fundamental for
every coffee specialist?
How understandable, the concept of extraction and organoleptic profile in a coffee cup, is not just related with extraction protocols, but also with coffee varietals, chemistry and roasting profiles. This is why a coffee specialist MUST be aware about all the steps of the coffee supply chain.
This is the aim of the “Roast & Cup” IBC area, because every building begins and depends on its foundations!