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Coffee: Revision history

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13 February 2026

  • curprev 08:4808:48, 13 February 2026 NomoAdmin talk contribs 1,219 bytes +400 No edit summary Tag: Visual edit
  • curprev 08:4408:44, 13 February 2026 NomoAdmin talk contribs 819 bytes +819 Created page with " You can roast away most of the pyrazines if you want, that will eliminate alot of the potential for green pepper. Lighter roasts, certain processing methods, and some terroirs are just naturally green pepper heavy. Then typically low stout pH amplifies it. It seems to evolve over time because the eventual oxidation of the beer is stripping the more pleasant aromatic notes of both the coffee and the beer and leaving behind the pyrazines which were there the whole time b..." Tag: Visual edit
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