A little more
to every cup.
New to coffee or ready for a deeper dive? Pick a topic, settle in, and see where your curiosity takes you.
Your First Good Cup: A Beginner's Guide to Choosing and Brewing Coffee
Walk into a coffee shop or open a coffee website and the vocabulary arrives all at once: single origin, washed, light roast, bloom, burr grinder. It can feel...
Extraction Explained: Ratio, Grind, Water and Time in Every Brew Method
Every brewing method, from a V60 to an espresso machine, does the same job: dissolve some of the coffee's soluble material into water and leave the rest behi...
Reading the Roast: Light, Medium and Dark, and What Happens Inside the Drum
Roasting turns dense, grassy-smelling green seeds into the brittle, aromatic beans we grind and brew. Hundreds of chemical reactions take place in roughly te...
How to Taste Coffee: Acidity, Sweetness, Body and the Flavor Wheel
Specialty coffee bags promise notes of jasmine, blood orange or milk chocolate, and newcomers often respond with a reasonable question: where is all that in ...
Beyond Arabica and Robusta: A Field Guide to Coffee Species and Varieties
"Arabica or Robusta?" is where most conversations about coffee beans start and stop. It is a useful first cut, but it hides most of what makes beans interest...
Washed, Natural, Honey and Beyond: What Processing Does to Coffee
A coffee bean is the seed inside a fruit. Between the moment that fruit is picked and the moment the dried seed is ready for export, producers make a series ...
How Origin Shapes the Cup: Altitude, Climate and the Regional Tendencies Worth Knowing
Coffee is grown in a belt around the equator, in more than fifty countries, and the label on a bag usually names one of them. "Kenya tastes like blackcurrant...
