Tasting different coffees is an important if not essential part of any Barista's job. We must know their body, their aroma, their acidity and which foods may compliment it (upselling, upselling, upselling).
My confession is of the worst kind and for which I should be tarred and feathered... I can barely tell the difference between different coffees. I know that there is a difference, but to me it is simply coffee and that is how it will remain.
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