I know this may upset coffee purists, but if you enjoy the fruitiness of honeyed coffees, adding a bit of Cascara to the brew can have some interesting results.
But how do I explain the honey process coffee to the usual DD coffee drinker user? When I roast a honey, I like to go a little further in the roast, to much cherry flavor over powers my taste buds. when i do get that over powered taste, I can blend it something else or let sit for days after roast. Thanks for the video.
We've heard this before! We've suggested naturals for cold brew, too. Those usually end up great with lots of chocolate and fruit flavors. It will, however, smooth out any bright or acidic notes, which some folks enjoy in their iced brew!
Good video, you have so much coffee knowledge. And you have a good casual style of presenting, making coffee approachable.
Great explanation.
This is the very first comment 🎉
I know this may upset coffee purists, but if you enjoy the fruitiness of honeyed coffees, adding a bit of Cascara to the brew can have some interesting results.
But how do I explain the honey process coffee to the usual DD coffee drinker user? When I roast a honey, I like to go a little further in the roast, to much cherry flavor over powers my taste buds. when i do get that over powered taste, I can blend it something else or let sit for days after roast. Thanks for the video.
Thanks!
Someone suggested honey processed coffee is perhaps the best bean for cold brew.
Any thoughts on this?
We've heard this before! We've suggested naturals for cold brew, too. Those usually end up great with lots of chocolate and fruit flavors. It will, however, smooth out any bright or acidic notes, which some folks enjoy in their iced brew!
@@SweetMariasCoffee
Thanks!!