This is a great diagram I had found, this will be used for my ever evolving green coffee training program.
I will be posting some info that will be used for training so if you have any suggestions for to include or an area that you like to learn more about let me know.
We just returned from the SCAA on Monday night and it was a great show!
Had the chance to taste coffees from many roasters in and around LA. Also I was able to try all different espressos and pour overs from roasters all over the country.
There is ton going on in the coffee world and it feels like there is going to be a lot of change in the next few years.
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