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Peter Giuliano of Counter Culture Coffee: High Yield and High Quality are Mutually Exclusive

Bourbon_coffeeShouldn't really come as a surprise, but here's the science.

Really, you thought we were joking about having to know all this stuff on botanics and chemistry and biology... Peter's been doing this for YEARS and he's still learning new things about coffee every day.

At the end of the day, we are all grasshoppers, grasshopper.

April 21, 2006 |

Comments

trouble

Wow, your blog is fabby! I came here via the Chef's blog (he's my hot boyfriend). I'm totally going to have to drop in on y'all and enjoy a cuppa joe when I'm in the burgh next. And y'all should really go to the next blogmeet. ;)

Posted by: trouble | April 21, 2006 at 09:56 AM

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