We're putting together an experiment to settle, empirically - ONCE AND FOR ALL - the question of how different storage methods impact the taste of coffee.
We need tasters!
Before we can begin the actual study, we will need a panel of people whose palates have proven to be up to the challenge. Collecting a group of such people will involve hosting a series of qualifying cuppings at each of our cafes. For those of us already in the coffee industry, this is an excellent palate-development opportunity.
