Infused coffees: Answering some common questions
A few weeks ago, we published an article on infused coffees in partnership with Saša Šestić, which received a huge number of responses and questions...
Saša is a former World Barista Champion and an expert in the field of coffee fermentation.
What’s the problem with infused coffees?
Traditionally, coffee has been processed using three methods: washed processing, natural processing, and honey processing. In recent years, however, we’ve seen the emergence of some...