Show notes
This episode picks apart the tangle of what we mean when we talk about strength in coffee. Encouraged by supermarket labelling, you might fall into the trap of thinking that the strength of a coffee is merely a consequence of its roast level but in fact the brewing method and a coffee’s inherent character also have a part to play in its strength. This week’s FACQ tackles how to reduce the strength of your coffee without compromising the flavour.
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You can also find the show notes and transcript here: www.thecoffeedrinkersguide.co.uk