Some people call themselves a lab just for the sound of it. I spent half a year in a true coffee lab in Waterbury, Vermont where we cupped coffee daily for the specialty market and also larger companies who sell their coffee out of supermarkets.

I learned a lot about the science of coffee while at the lab; I learned how to seek out and capture the sweet spot in the beans that came through the roastery and develop profiles that would consistently bring out the very best of the beans I was roasting.
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