On my previous post, I covered the first blind A/B tasting session using the “Gingerlime Tasting Technique” ™. You can read some more background about the motivation and method, as well as a full list of coffees I’m comparing on the first post in the series.
After the first taste using pour-over Hario V60 filter, I was anxious to find out whether both A
and B
coffees will show similar characteristics using other preparation methods. Namely: Espresso, Aeroproess and Cappuccino. Would B
stay my favourite when served with milk? Would the Aeropress extract different flavours out of A
than I managed with the Hario?