Mar. 17, 2013
Barista Magazine did a great job in the current issue highlighting the sensible part of the industry -- decaf. A whole article by Andrea Piccolo (from Swiss Water Process) on a wide variety of things baristas and roasters need to know. She even stayed relatively neutral to the Swiss Water branding/marketing. Until she was talking about the other processes available -- her description of precision processes like methylene chloride had very little promising to say. This isn't the case, though.