<?xml version="1.0" encoding="utf-8" standalone="yes"?><rss version="2.0" xmlns:atom="http://www.w3.org/2005/Atom"><channel><title>Coffee on Today I Learned - Saugi</title><link>https://til.saugi.me/tags/coffee/</link><description>Recent content in Coffee on Today I Learned - Saugi</description><generator>Hugo</generator><language>en-us</language><lastBuildDate>Fri, 10 Apr 2026 20:03:02 +0700</lastBuildDate><atom:link href="https://til.saugi.me/tags/coffee/index.xml" rel="self" type="application/rss+xml"/><item><title>Coffee Is Sensitive</title><link>https://til.saugi.me/coffee-is-sensitive/</link><pubDate>Fri, 10 Apr 2026 20:03:02 +0700</pubDate><guid>https://til.saugi.me/coffee-is-sensitive/</guid><description>&lt;p&gt;The taste of coffee is sensitive to how we craft the coffee. How we pour the water, the glass or the container, the temperature of the water, how is it ground, how the beans is roasted and stored, even how or where the coffee plants is cultivated matters.&lt;/p&gt;</description></item></channel></rss>