Share 'Espresso: Pre or post blend? Long and slow or hot and fast?'
When working with espresso I have heard a lot of different approaches to the blending and the roasting. I would love to hear what you all are doing. As of right now we are pre-roast blending and roasting it nice and slow. We take different blends to different roast levels. But they are all slower than our origin coffees.
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