From 4f205cd50401b7d82d1c1a6b377eeeb8257f5058 Mon Sep 17 00:00:00 2001 From: Nathan Chapman Date: Thu, 12 May 2022 21:23:24 -0600 Subject: [PATCH] Change link position and fix grammar --- src/storefront/templates/storefront/about.html | 2 +- src/templates/base.html | 2 +- 2 files changed, 2 insertions(+), 2 deletions(-) diff --git a/src/storefront/templates/storefront/about.html b/src/storefront/templates/storefront/about.html index 6f033b9..ab0710b 100644 --- a/src/storefront/templates/storefront/about.html +++ b/src/storefront/templates/storefront/about.html @@ -22,7 +22,7 @@

Style of roast

We roast in a European style, specifically similar to that of central Italy. The blending and roasting process determines the flavor and body of the coffee equally as much as the kinds of beans used. Italians are noted for their blending skills.

We blend and roast to suit our own personal tastes, creating a smooth, less acidic, sweeter flavor. Our coffee has a perceivably heavy feeling in the mouth. Our roasts take longer and require attention. Controlling air flow around the beans in the roasting drum is crucial in developing the flavor and body of the coffees we roast. At times in the roasting, no heat at all is applied to the beans. Done correctly, this can smooth out an otherwise acidic or snappy roast.

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For those who are interested in comparing roasting styles: This is in contrast to the style of many roasters here in the Pacific Northwest. They tend towards lighter, faster roasts with different air flows around the beans, which produces a more acidic, lighter-bodied coffee. This style has many fans. It produces coffees in which the nuances of singular flavors can be discerned, as nuances of flavor can be picked out in wines. However, we prefer smoother, heavier and more rounded flavors and strive to capture them in my roasting.

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For those who are interested in comparing roasting styles: This is in contrast to the style of many roasters here in the Pacific Northwest. They tend towards lighter, faster roasts with different air flows around the beans, which produces a more acidic, lighter-bodied coffee. This style has many fans. It produces coffees in which the nuances of singular flavors can be discerned, as nuances of flavor can be picked out in wines. However, we prefer smoother, heavier and more rounded flavors and strive to capture them in our roasting.

diff --git a/src/templates/base.html b/src/templates/base.html index 0dec078..0913a1e 100644 --- a/src/templates/base.html +++ b/src/templates/base.html @@ -43,10 +43,10 @@ {% if user.is_authenticated %}