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• 08:44, 13 February 2026 NomoAdmin talk contribs created page Coffee (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