coffee writer

Freelance writing is a weird profession. It has no diploma or master you can attain in order to call yourself a writer. It’s much like an art, as a painter or sculptor, but it has no academia that can teach you to be a freelance writer.

Coffee descriptions have left many drinkers baffled. I bet half of consumers barely read them. Understandably. Many descriptions are either too vague (“sweet and strong”) or seem unrealistic (“lemon meringue with undertones of sandalwood”).

How to tell a taste? A smell? A mouthfeel? How do you communicate what your taste buds are telling you to a person that is not with you, not even in your country or even on the same continent as you?

I struggled a lot on deciding a name for this website and a sort of nickname for my career as a content writer (creator, as I prefer but more on this later).

Is there anybody out there that doesn’t love food? No, I guess not. Me neither. So it was a pretty obvious choice to start writing about something I love as well.