#45: Reflections on Coffee Flavor Through Processing, Roasting and Brewing with Eystein Veflingstad

In this episode we talk about:

• Coffee consulting in Brazil
• What is a quaker
• Matching coffee processing with roasting 
• How Eystein roasts high and low density seeds
• Extraction and Brewing techniques to maximize acidity
• How Eystein would prepare a coffee to show off orange, chocolaty notes 
• Preparing our bodies and palate to be more sensitive to flavors

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Resources:
Connect with Eystein on Instagram @3aondacafe

Cover Art by: Nick Hafner
Intro song: Elijah Bisbee

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