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Story/ Matthew Perger
There’s still a lot of misinformation and
anti-intellectualism surrounding coffee refractom-
STOP and my rebuttals. Apologies for the rant, but we
eters. Here’s a couple phrases I’ve read recently,
should be collectively well past this.
Higher extraction isn’t always
more delicious. I’ve had plen-
RENOUNCING ty of espressos at lower extractions that
REFRACTOMETERS are delicious.
A delicious high extraction, and a delicious
low extraction are not mutually exclusive.
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