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Roaster’s Notebook: How does barrel-aged coffee work?

I am not a scientist. That’s probably obvious if we’ve ever met. But for those of you of whom I haven’t yet had the pleasure, I want you to know, right here up front, I am not a scientist. In fact, when I’m not roasting coffee, I’m usually either teaching marketing or writing novels, so whatever the exact opposite of being a scientist is, I’m pretty close to that. I lead with this just to set expectations. I’m about to describe to you my understanding of a rather scientific process, and in case any actual scientists read this, I don’t want you to find me on Twitter and @ me about coffee bean chemistry or the molecular properties of gin-soaked...

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