Inside Hugh Kelly’s 3rd place WBC routine

Coffee Competitions Innovation Species
Beanscene Magazine

“I’ve never been so inspired by a path or direction and this is something that can make a huge difference. When you’re looking at one percenters in coffee making, the things that make tiny differences to taste that we put a big focus on, this is like a 50 percenter. It’s a paradigm shifting change and there are so many opportunities to explore.” 

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Beanscene Magazine