BVC Taster: Coffee

Learn to taste coffee systematically and brew it repeatably: the cupping protocol used across the specialty trade and the attributes it scores, what acidity actually means in a cup and why it is a virtue, the two commercial species and the varieties that matter, how altitude and climate reach the cup, what washing, natural drying, honey processing and anaerobic fermentation each do, how to read a roast and hear what it costs you, extraction as something you can taste and correct, water as the ingredient nobody buys, what a bag's label legally promises and what certifications do and do not fix, the origins that set the reference points, the honest economics of the C price and why your $5 cup does not reach the farmer, brewing and espresso, the defects worth recognizing, and blind deduction. The sequel to BVC Season 1, Episode 1, which covers coffee's history and economics. Eight flights with budgets and substitutes, and a caffeine-free path through every drill. Not affiliated with, and not exam preparation for, any certifying body.

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