I'm a coffee professional, a ten-year veteran of the biz, but I've been working in bars
the past two years and have shamefully allowed my coffee knowledge to slip or rather,
to not be kept up on.
It seems that there have been a number of developments in my absence, hoped folks
might fill me in...
I'm new to baristaexchange and am gonna read the backlogs, but if anyone has some
knowledge bombs to drop, I'm waiting like Hiroshima!
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