Covering the sections on Grinding, how decaffeinated coffee is made, and the addition of flavours to coffee and coffee beans, we end at the bottom of page 75.

We learn all about roasting, and the four generally recognized types of roasts, and finish at the top of page 72. More than halfway through the book, and today I enjoyed some pour-over coffee with my new Chemex carafe. Delicious 🥰

We made it to the middle of page 68 in today's episode, where we finished up the A - Z Guide, and learned about blending different roasts and origin beans.

Today we covered several more origins to consider when choosing your coffee, including Venezuela, Indonesia, and Kenya.

*Special shout out episode* Starting out with a heartfelt thank you to the sweet couple, my friend George and his gal, Amanda, who generously baked and mailed me a little box filled with homemade espresso cookies. (They also sent letters, which were quite cute). I conclude this episode on page 60.

Continuing on, we begin an A-Z Guide to choosing coffee from different origin countries. Today we learned about Brazil and Colombia.

Completing Chapter Two and moving in Chapter Three, we end on page 52, in the section labeled, 'Choosing Coffee'.

Continuing on through the section on Coffee Trees, then we enter into the section on Coffee Marketing categories, to the middle of page 47. Almost to Chapter Three :0)

Hello! We finished Chapter One today, and started Chapter Two, Cultivation, starting with the first section on coffee trees. Leaving off on Page 43, we learned about the importance of picking the berries (or cherries) at just the right time, and how bats sometimes help with this endeavor!

We learn a bit more about coffeehouses in this episode, then continue through the section on coffee rituals, learning about how our beloved java is used in Islam.