With all the uncertainty around the ongoing pandemic, one thing at least, is known for sure: whatever food and beverage scene is waiting for us after this is all over will look very different than the one we left behind.
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The first thing we want to address is that the word “taste” is usually used to summarise the whole sensory experience…
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The texture of coffee is usually described with the word body. But it can also be called tactile, mouthfeel, or even weight.
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Subjective analysis is a personal opinion derived from a personal experience. Subjective analysis is whether you like the cake or not whereas the objective analysis is the fact that it’s a cake.
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There are two ways we can analyse coffee. Obviously tasting it is one way…
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If you want to be a master, you must master the foundations. Every great building is built on strong foundations and every subject in life is the same.
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TimeOut spoke to the business development manager of Cottle Coffee about what sets Melbourne’s coffee culture apart, the KL coffee scene, and the next big thing in the global coffee industry.
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“On the Cottle Coffee Trail” an article by Helena Hon.
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The painting preceding this presentation was elaborated in 1912 by Colombian Artist Francisco Cano and was named “Horizontes/The Horizon”...
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If you have been hanging around baristas or coffee geeks long enough, you’ve probably heard the term “dialling in” being thrown around....
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Going back home to Colombia last year gave me the opportunity visit the Sierra Nevada region and connect the Colombian coffee we offer at Cottle Coffee with its origin in this magical land....
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