Mörk Chocolate’s Post

Slurping and spitting Distinguishing a good tea from a bad tea, a thick tea from a thin tea, a bold tea from a weak tea, requires slurping. Inhaling the tea from a flat spoon. Like a 7 year old might drink their cereal milk from their spoon.   This allows the flavours to hit your nose which tells your brain if this tea is good, bad or average. It takes years to get really good at the distinguishing part. It can also take some time to master the slurp. After the slurp comes the spit. This requires a spittoon. A bucket made especially for spitting, on wheels. There are different types of spitters. Some tasters would dribble into the spittoon. Others would stand at least a meter back and with absolute accuracy hit the spittoon every time. The Luke Littler of the tea tasting world was and probably still is Will Battle. The job of a trainee tea taster was always to clean the late afternoon spittoon which had been used by your boss and colleagues. Not sure what gritty life lesson cleaning the spittoon taught me. Start your own tea company so it’s only your spittoon. Early access link to SPILL tea below.

Three years into my Whiskymaker & Co. journey, and what a world wide ride it's been! After a restorative winter holiday (punctuated by the occasional flu 🦠 - such is life with a family of six!), I look forward to sharing my next "Musings of a Whiskymaker", which will continue and evolve next week. https://lnkd.in/d7HciKGb 🔬 While I've enjoyed sharing personal stories from my whisky-making journey, it's time to dig deeper. Coming posts will venture into the science behind our craft, exploring everything from wood chemistry to maturation dynamics, but I'll still weave in the personal anecdotes and whisky lore that bring these technical aspects to life. After all, whisky making is both science and storytelling. 🌳 First up: a two-part deep dive into oak origins that might challenge what you think you know about cask selection. Having spent years exploring the complexities of wood and maturation, I'm excited to share some insights that could reshape how we think about spirit development. More on that next week!! ❓ Curious about specific aspects of whisky production? Questions about oak, maturation, or blending? I'd love to hear what intrigues you most. #WhiskyMaking #SpiritsIndustry #CaskMaturation

‼️The simplest things are always the most complex. Visually you can note that in the above clip. Here’s what happened Subconsciously you will always know certain things and in my case, it’s easy to connect the puzzles in my head, at times even without testing things out, but yet wouldn’t understand why they make sense. But then like a light bulb💡, lights in my brain switch on when I visually see things 👀 During my latest studies, I came across a few scientific articles about the impacts on taste when we manually brew coffee, and wanted to share one of them as most of my students’ questions revolve around it, how should one brew? Outwards ⏩️ Inwards OR Inwards ⏩️ Outwards? And I believe that this is an ongoing debate worldwide. To visually understand what this research implied (way too confusing reading it), I brewed the same type of coffee twice in a transparent V60 and placed it side by side, using the same described methods in question, see clip above for reference: ➡️ The first clip on your left ”Coffee A”: I poured my first part into the V60 from outside of the coffee bed, if you notice water came out from the side without extracting any coffee, thus my final cup could potentially be diluted with water. ➡️ The second clip on your right ”Coffee B”: I poured my first part from the middle of my coffee bed. If you notice, instantly there are immediate signs of dark tones coming out of the V60, thus my final cup could potentially indicate that more coffee is extracted as a final result. ‼️Wait for the most interesting part ‼️ If you scroll next page = >> you will even notice the difference in colors such simple movements will leave in a brew, Coffee A is lighter than Coffee B 🫨 Now, you might ask which one is correct 🤔 You can only find that out by testing both methods and taste side by side. Ready to take it to the test? 🚀 Or want to learn more about Manual brewing? Join our upcoming classes via 🔗 coffeestrangers.com #coffee #coffeetime #coffeetrainingacademy #coffeeducation #malta #europecoffee #coffeerecipes #manualbrew #manualbrewing #coffeeeducator #peoplebrewcoffee #coffeeshots #v60 #coffeescience #research #education #academy #☕️

🍊🌟 Discover the secret for perfect citrus quality! 🌟🍊 Curious about the fascinating process of washing and processing large batches of citrus fruit? 🍋🍊 In this video, we'll show you how we ensure your fruit not only looks delicious, but also reaches its final destination in high quality. We detect even the smallest imperfections or early signs of mold before they are visible to the naked eye. 👀 With years of experience, we can proudly say your citrus fruit is in good hands with Looije Packing. 💯

Mastering the Art of Pisco Sour: A Step-by-Step Guide with Key Ingredients and Techniques

Words that JancisRobinson.com dislikes... and I have to agree... Witnessing the wisdom of Jancis at Women In Wine LDN at Vintners Hall on Tuesday night was a beautifully grounding experience. She maintains her position as a 'parasite' on the wine industry, having never directly worked in it, but as such reaps the benefit of a wider lens with which to view it. A bug-bear she raised was the use of overly flamboyant language used in tasting notes and wine lexicon (did you know the brain can only register about 4 flavours at a time?) Show-offy lists of flavours that serve mostly as an English language exercise, not a helpful piece on wine. She uses her knowledge to make wine more understandable, not less. Encourages us in the trade to 'assertive, not strident' in our views and communication, and most importantly, to be kind. What a gal. Her top picks, all too frequently seen in wine reviews or tasting notes, are these the most poncy words in wine today..? - CURATED - I'm sorry, do you work in a museum? - PASSION - possibly one of the most overused words of the decade, in every discipline. So easy to roll out with no qualification. In the words of someone wiser than me, true 'passion' is ORIGIN, MISSION, & VISION aligned and delivered. - SALINE - an upcoming replacement for the perennially difficult 'mineral'? - LIMITED EDITION - like every other wine is unlimited? - 'GENTLY' PRESSED - puhleease.. As wine correspondent for the FT for over 30 years, she is certainly a woman who can take the long view when it comes to how we communicate about wine. I hope she keeps her sensible, informed, no-nonsense style as long as they are lucky enough to have her. In her own words, 'When they ask me to move, I'll move'. No one is gonna be asking you to move, Jancis. #livinglegend #jancisrobinson #vintnershall #womeninwine #womeninwineLDN #languagebarrier

The difference between KNOWLEDGE & WISDOM: Knowledge is knowing a tomato is a fruit & Wisdom is knowing not to put it in a fruit salad.

The beyond basic explanation of coffee processing. 🍒🍯😝 🍒Natural Process: Beans dry inside the fruit. 🍯Honeyed Process: Mucilage is left on the beans. 😝Washed Process: The beans are fully cleaned (by actual equipment) We carefully choose the best method to bring out the unique flavors of our Hawaiian coffee. Which style do you prefer? (Disclaimer, in case you need it, this video was made for hilarious educational purposes and is not actually how we process coffee.) 🤭 #BigIslandCoffeeRoasters #HawaiianCoffee

Thought for the Day: Knowledge versus Experience: Knowledge is knowing that a tomato is a fruit. Wisdom is knowing not to put a tomato in a fruit salad.

☕️☕️Calling all coffee lovers on my network.....support me by following my instagram page for some distinguished coffee updates @distinguishedroasts and take a look at my website https://lnkd.in/eSHjZRSq for my speciality roasted coffee. If you like what see, dig deep and invest in some amazing coffee flavours! Those who know me well, know that I love coffee. In 2022, I scaled up my knowledge and understanding by being brave and moving away from Nespresso. I started my proper coffee journey by learning the many ways of brewing coffee thanks to a #jameshoffman book, 'the world atlas of coffee'. With a hunger to learn more I discovered speciality coffee roasting business' and one that stuck with me was 200 Degrees Coffee Roasters. Their story inspired me to learn the art of coffee roasting. After some Google research I found CoffeeMind acedemy who offer great courses in understanding the science behind coffee. After enrolling on one of their courses, I learnt the foundation knowledge of coffee roasting suited to my newly bought Aillio Ltd. Bullet coffee roaster. For the past 18 months I've been honing my skills as well as trying various great and not so great coffee beans. By day I use my Engineering skills to help companies reduce energy and carbon, in the evening and weekends I'm a dad, husband and footy coach, in between all that and sleep I'm a speciality coffee roaster with a mission to make coffee a special experience, not an instant bore! The purpose of this message is simple (as well as spreading some coffee love). Don't wait until tomorrow to try something new, take the plunge and have a go today. Here's to the proper coffee revolution 👌☕️