As a child, Eduardo Umaña enjoyed experimenting with coffee, under the watchful eye of his grandfather, who tasted his concoctions and offered encouraging feedback. Eduardo’s passion for brewing the ultimate cup of coffee continued into adulthood.
Baristas have long known that the foam which ground coffee releases when it comes in contact with water is aesthetically pleasing, but bitter, which can impair the coffee’s flavor. The trick is to efficiently and easily remove the foam before it mixes with the liquid coffee.
Eduardo spent two years tinkering with various product designs, in an attempt to extract the bitter foam. After much trial and error, he realized that
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