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Breaking the crust | by skinnydiver
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Breaking the crust

By breaking the crust using a spoon by gently stirring, the gases that escape immediately should be sucked up through the nasal cavity in an attempt to pick up the aromatic character of the sample. This test is usually used to tie in wth the origin of the coffee, as well as determining how fresh the coffees are from the intensity.

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Taken on July 8, 2011