Sincerity in Every Sip
Brewing at the Rodlamoon camp, situated at an altitude of 1,700 meters in Mae Hong Son, taught me a humbling lesson about physics. When I first arrived, I couldn’t understand why my usual brewing recipe—the one that worked perfectly in the city—tasted under-extracted and sour here. The secret wasn’t in the beans; it was in … Read more
The Highland Challenge Brewing coffee at Huai Nam Dang, where we stand at 1,700 meters above sea level, is more than just a scenic experience—it’s a scientific challenge. At this altitude, the air is thinner, and the atmospheric pressure is significantly lower than at sea level. This changes one of the most critical variables in … Read more
Have you ever wondered why one cup of coffee tastes like a sweet, chocolatey hug, while another bursts with the vibrant acidity of tropical fruits? While the origin and roasting play huge roles, the real magic often happens long before the beans reach the roaster. Today, we are diving into the science of Processing—specifically, the … Read more