ARThe article discusses common myths surrounding specialty coffee in Córdoba, Argentina, as explained by Belén Duro, a representative of Cafezazo. She addresses misconceptions such as the belief that coffee arrives cold, which she attributes more to habit than preparation issues. She clarifies that coffee is prepared at optimal temperatures between 95 and 98 degrees Celsius, while milk used in drinks is typically warmed to around 70 degrees, which is considered warm but not hot. Duro also debunks the myth of 'burnt' coffee, explaining that this refers to over-extraction rather than machine temperature. The article further notes that almond milk is less popular due to low consumption and slow turnover, and explains the shift in terminology for milk-based coffee preparations like 'latte' and 'flat white,' which has caused some resistance among traditional consumers.
Bias read (Center): The article presents information based on industry practices and expert opinions without overtly favoring any political ideology. It focuses on technical explanations and consumer behavior within the coffee industry, maintaining a balanced tone without promoting specific political agendas.
