Now looking through my green beans from a whole new perspective! Thank you Trish for this informative video! You are an excellent teacher and you convey the material with such eloquence!!
First of all, thank you very much to explain all details of beans the way of Specialty coffee… and your explanation so amazing. Please keep track like this kind of video 🙏
Sorting out defects before the roast is a very tedious, time consuming and challenging task. Thus finding a reputable green supplier is essential to the success of your trade. Appreciate this nice short video. Just curious how well are the farmers being compensated for their efforts to rid of defects. There is a big price gap between the "C" price and what I paid as a roaster.
The reality is foreign objects are is most specialty coffee. There would be no need for a destoner if specialty didn’t have foreign matter and almost all roaster have destoners
Thans a lot!! That was incredible helpful!! 😃
Now looking through my green beans from a whole new perspective! Thank you Trish for this informative video! You are an excellent teacher and you convey the material with such eloquence!!
Trish is a great speaker. A large part of why this video is so informative is related to how she delivers the lesson. Thank you!
Much Informative, Thank you so much for explaining so practically and in an easy way
I am so glad to say I work for them !!!
i need the help
Thank you , great video
I'm a home roaster I see chips and holes . Learning everyday thanks keep the video coming.
Wow, what an informative vid. Very well done! 30 seconds into this video, I learned more about coffee defects than I ever had previously!
This is super helpful, Trish. Thank you. Prepping for my first Q class
First of all, thank you very much to explain all details of beans the way of Specialty coffee… and your explanation so amazing.
Please keep track like this kind of video 🙏
Thanks a lot for great Video !
Very informative. Thanks Trish.
Very helpful indeed!! Please make more videos! ;)
This is super helpful, thank you so much ⭐
Trish you are very kind,i love u for your help😍
Wow! It was nice to watch this video.
Thank you so much for sharing your knowledge.
Great review for me. Thank you.
Thanks Trish!!! very informative..👏👏👏
Thank you, thank you, thank you.
This video is so great! Thank you for sharing!
Y'all make some great videos! Thanks!
Great job and useful informations covers primary and secondary defect of green coffee according to SCA guidelines well done.
What a great and educational video. Good job! Thanks!
This is excellent!
Love it! Thank you so much for the video. Now I’m looking for 350 grams of green coffee beans 😅😂
so helpful! Tks a lot!
helpful video, thanks!!
cool. Starting to grow coffee. Little plants look so pretty. Starting with 9 :)
What an eye opener! Some om my speciality coffee perhaps should not be. 🤓
Sorting out defects before the roast is a very tedious, time consuming and challenging task. Thus finding a reputable green supplier is essential to the success of your trade. Appreciate this nice short video. Just curious how well are the farmers being compensated for their efforts to rid of defects. There is a big price gap between the "C" price and what I paid as a roaster.
Love you, Keep the amazing work.
This was so helpful. Thank you!
Thanks a lot! It’s really amazing
Nicely done. Hope you keep going.
thanks you!
nice , i am coffee exporter from Indonesia and i am looking for more guidance.
Nice video, i have a question , witch procent of moistre in the green beans are Best to start roast 👍thanks
Iv learn alot form this video and it help one thing how can i get a copy of your book?
The reality is foreign objects are is most specialty coffee. There would be no need for a destoner if specialty didn’t have foreign matter and almost all roaster have destoners
So if you find something that doesn't make the grade, sell it. 🤦
Spiked coffee! Isn't that one of the 7 sins 😏
She is so beautiful it’s distracting