series gift subscriptions manage my subscription locations back locations find a coffeebar find a product menu back menu menu home beverages seasonal beverages espresso beverages brewed coffee cold brew tea beverages frozen & coffee-free beverages food warm breakfast artisan baked goods grab & go beans...
regarding water and chocolate. why it is important to roast (or dry) your cocoa beans. why you cannot use honey or syrup. why you cannot use vanilla extract (you have to use scraped out vanilla beans). why you even have to be careful using date sugar that has a high moisture content. finally, for more...
adds energy to a roast and helps kill things (if you can keep it contained for minutes). water takes away energy. as for flavor development, that is news to me. i would postulate that water's only purpose is to keep the roast profile where you want it. it isn't like it is going to be absorbed by the beans...