It would be great to see more local Chicago roasters & brewers featured! I also really like fermented coffees and coffees that have taste profiles akin to liqueurs -- it would be cool to hear your takes on those. Astringent is often a bad word when it comes to coffee, and I think that might be true for rather middling beans and brews, but I think it can really work for some coffees! Sometimes it's not great on sip, but it can be great in cooking or paired with the right food. : )
It would be great to see more local Chicago roasters & brewers featured! I also really like fermented coffees and coffees that have taste profiles akin to liqueurs -- it would be cool to hear your takes on those. Astringent is often a bad word when it comes to coffee, and I think that might be true for rather middling beans and brews, but I think it can really work for some coffees! Sometimes it's not great on sip, but it can be great in cooking or paired with the right food. : )
Thanks for the feedback. I'm definitely a fan of fermented coffees with boozy qualities. I got something great to show off soon.
My guy!
No flat scores, rookie move