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Looking for a refreshing, juicy, and low-acidity coffee to beat the Australian summer heat? In this video, we’re showing you how to master the Iced V60 Pourover. Unlike traditional cold brew that takes 24 hours, this method gives you a chilled, specialty-grade coffee in just minutes! We’re using our East Timor Sakoko (Single Origin of the Month), a natural process coffee with incredible notes of rose water, marshmallow, and cacao. This "flash-chilled" method locks in those delicate aromatics whi
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Frescavita Coffee on Instagram: "Fresca.live goes live with the stories behind these coffee origins ☕️: ET -Ethiopia — The Original Coffee Heartland Varieties: Ethiopian heirloom (wild types), Yirgacheffe, Sidamo, Harrar, Guji. Quality: World-class specialty coffees, wide range of profiles. Flavor: Floral, citrus, berry, jasmine, bergamot, wine-like body (especially in natural processed). Processing: Natural (dry) & washed. Notes: Bright acidity, complex aromatics, often light/medium body. 🇰🇪
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MD Brews | Specialty Coffee & Home Brewing | We started with a cold bloom (aka Samo Bloom) to protect the delicate aromatics in coffee that usually vanish with hot water. The goal... | Instagram
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Colombian Coffee Hunter | Specialty Coffee Green Beans on Instagram: "Natural process: fermentation inside the fruit In the natural process, the coffee cherry dries completely with the fruit intact, which triggers an intracellular fermentation driven by the yeasts and bacteria naturally present in the mucilage. As the fruit begins to dehydrate, these microorganisms transform its sugars and create the foundation for the coffee’s final flavor. One of the biggest challenges of this method lies in t
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