SAMIEL: tak pro pražiče je samozřejmě ideální, když je jeho kafe ideální tak aspoň rok od upražení, žejo... myslim, že se tím relativně dost zaobírá Scott Rao v The Coffee Roasters Companion.
OFF TOPIC:
"in 1950 the Jamaican Coffee Board was formed. From this point onwards coffees from the Blue Mountain region made slow and steady gains in reputation until they came to be considered among finest coffees in the world. At that time, however, few well-processed coffees were available and today Jamaica's coffees cannot really compete against the very best coffees from Central and South America, or East Africa. Jamaican coffees tend to be clean, sweet and very mild. They lack complexity or distinct characteristics that one may expect from speciality grade coffees." - The World Atlas of Coffee, James Hoffmann