Does Mineral Fermentation Actually Taste Different? (Blind Test) | COFFEE BREAK!

This week, we’re exploring whether using mineral-adjusted water during fermentation can influence coffee flavour. Now we’re at Toby’s Estate in Fitzroy, where Nicholas Rae guides us through a taste-test: coffee fermented in mineralised water, tasted blind against a control. Will the mineralised coffee come out on top…especially in the eyes of our resident World Barista Championship judge, Ben Bicknell?

Plus! Condesa Co.Lab delivers the weekly green coffee market report. And! Coffee Weekend is happening November 7th-8th at the Queen Victoria Market in Melbourne - don’t miss out. 

Coffee Break is your weekly inside scoop into the coffee community. Everything from on the fly barista tips, honest and unfiltered cafe reviews (eek), hospitality stories and gate kept coffee secrets.

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IT'S JUST COFFEE: https://linktr.ee/itsjustcoffeepod?utm_source=linktree_profile_share&ltsid=4e8cead0-6644-4c4a-b419-28c825b1b236

Coffee Weekend: https://www.instagram.com/coffeeweekend_melb/ 

Toby’s Estate: https://www.instagram.com/tobysestatecoffee/ 

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Proudly supported by:

Apax Lab: https://apaxlab.com/

Condesa Co.Lab: https://condesacolab.com.au/ 

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