Comments on: At the Kenya Coffee School, we use this “Pulse Pour” method to ensure the flat-bottom design of the Kalita fully extracts the complex berry notes characteristic of the SL-28 variety.

Comments on: At the Kenya Coffee School, we use this “Pulse Pour” method to ensure the flat-bottom design of the Kalita fully extracts the complex berry notes characteristic of the SL-28 variety. https://kenyacoffeeschool.golearn.co.ke/at-the-kenya-coffee-school-we-use-this-pulse-pour-method-to-ensure-the-flat-bottom-design-of-the-kalita-fully-extracts-the-complex-berry-notes-characteristic-of-the-sl-28-variety/80170/uncategorized/bep3zc5cbf/?utm_source=rss&utm_medium=rss&utm_campaign=at-the-kenya-coffee-school-we-use-this-pulse-pour-method-to-ensure-the-flat-bottom-design-of-the-kalita-fully-extracts-the-complex-berry-notes-characteristic-of-the-sl-28-variety Teaching Coffee from #farm to #cup Sun, 21 Dec 2025 20:59:49 +0000 hourly 1 https://wordpress.org/?v=6.9.4