Hi guys,
I am from Perth Western Australia, the most isolated City in the world. I am a coffee roaster by trade but I have spent my life working in cafes and restaurants. Everything from the kitchen, to the floor, to the espresso machine.
In the coffee world there are hundreds of myths and old wife's tales relating to roasting and extracting coffee, which means that I spent a good chunk of my career meticulously testing and disproving them (and sometimes proving them). When I started to learn BBQ I stumbled upon amazingribs.com and was so relieved to find all of that work had already been done.
I love breaking down the science side of anything that I do and as I learn more about chemical changes of a piece of meat I am finding that I can apply that to coffee. Suprisingly meathead is really upping my coffee roasting game. I am hoping that I can also bring some coffee roasting knowledge to barbecuing.
I am new to the pit but have been cooking on my Webber for about 7 years in my backyard and have recently upgraded to an offset stick burner.
Everything I know about BBQ is from this site and from meathead. There is no way I would be at the level I am currently at without this website.
I consider myself somewhat an expert in coffee so if anyone has any questions about coffee hit me up. I am finding coffee is a big part of barbecuing, especially on those 12 hour cooks.
I am from Perth Western Australia, the most isolated City in the world. I am a coffee roaster by trade but I have spent my life working in cafes and restaurants. Everything from the kitchen, to the floor, to the espresso machine.
In the coffee world there are hundreds of myths and old wife's tales relating to roasting and extracting coffee, which means that I spent a good chunk of my career meticulously testing and disproving them (and sometimes proving them). When I started to learn BBQ I stumbled upon amazingribs.com and was so relieved to find all of that work had already been done.
I love breaking down the science side of anything that I do and as I learn more about chemical changes of a piece of meat I am finding that I can apply that to coffee. Suprisingly meathead is really upping my coffee roasting game. I am hoping that I can also bring some coffee roasting knowledge to barbecuing.
I am new to the pit but have been cooking on my Webber for about 7 years in my backyard and have recently upgraded to an offset stick burner.
Everything I know about BBQ is from this site and from meathead. There is no way I would be at the level I am currently at without this website.
I consider myself somewhat an expert in coffee so if anyone has any questions about coffee hit me up. I am finding coffee is a big part of barbecuing, especially on those 12 hour cooks.
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