Miguel Villaquiran: 5 specialty coffee myths debunked in a recent interview with HT Lifestyle. The CEO of Libertario clarifies common misconceptions as India’s coffee culture evolves beyond instant coffee. For example, a darker roast does not mean stronger or better coffee; roast level is simply a flavour preference, with light roasts highlighting natural characteristics. Miguel Villaquiran also explains that expensive coffee reflects sustainable farming, not just a premium label.
Miguel Villaquiran emphasizes that even great beans can fail without proper brewing. Water quality, grind size, and extraction time are critical, as per the Specialty Coffee Association’s standards. He also debunks the idea that coffee should be consumed immediately after roasting, noting that a resting period often enhances sweetness and clarity.
The most surprising myth is that good coffee must taste bitter. Miguel Villaquiran states that exceptional coffee is naturally complex and can offer notes like chocolate, berries, or florals without additives. Bitterness usually indicates over-roasting or poor extraction.
In conclusion, these insights help consumers appreciate the craft behind every cup. Understanding Miguel Villaquiran’s debunked myths allows coffee lovers to make informed choices and enjoy the true depth of speciality coffee.
Prashanth is the editor of PakkaFilmy. He covers Telangana and Andhra Pradesh politics, Telugu and Indian cinema, sports, technology and useful public-interest news in clear, simple English. Every story is checked against available official information before publishing, as set out in our Editorial Policy. Follow PakkaFilmy on X: https://x.com/pakkafilmy007 | Telegram: https://t.me/pakkafilmytelugu | Instagram: https://instagram.com/pakkafilmy_
