Coffee Culture
Latest articles, industry insights and brewing guides
2007 COE Champion: Colombia Huila La Esperanza Coffee
Discover the 2007 COE-winning La Esperanza coffee from Huila, Colombia: 91.5 points, high-altitude washed, with bright citrus, caramel, and floral notes.
Bolivia Single Origin Coffee: A Roaster’s Autumn Discovery
A detailed look at a 91.5-point Bolivian coffee from Café Paradiso, roasted by FrontStreet Coffee, and what makes it stand out.
Eight Key Principles for Judging Specialty Coffee
Learn the eight essential criteria used by specialty roasters to evaluate and taste coffee, from cleanliness to complexity.
The Myth of Hand-Picked Specialty Coffee Beans
Why spending hours hand-sorting beans may not improve your roast or cup — and where your effort really pays off.
The Myths Around Stirring in Siphon Brewing
Learn which siphon coffee stirring methods work—and which don’t—from a close look at four common but flawed techniques.
What Is Specialty Coffee? A 40-Year Search for Definition
Specialty coffee turns 40 but remains undefined—here’s how origin, farming, and scoring shape its evolving identity.
What Makes Great Specialty Coffee Beans?
Great green coffee isn’t made by humans—it’s shaped by nature. Here’s why your roast only reveals what the environment already gave.
Why Roasting Matters More Than Green Coffee Quality
Roasting unlocks coffee’s potential — without skilled roasting, even the best green beans remain undiscovered. Here’s why it’s the critical skill.
Who Really Shapes Specialty Coffee? The Roaster’s Role
Roasters—not farmers or baristas—are the key to great specialty coffee. This piece explores Taiwan’s coffee journey and why roasting matters most.
What’s the Truth Behind Specialty Coffee Myths?
Specialty coffee isn’t just expensive beans or buzzwords. Learn why skill matters more than gear, and how to spot real quality beyond the hype.
What Really Makes Coffee 'Specialty'?
Not all high-altitude, single-origin beans qualify as specialty coffee. Here’s the true definition—and why most 'specialty' labels fall short.
The Misidentification Crisis in Specialty Coffee
A Taiwan tea expert reveals how misjudged origin and terroir in competitions threaten specialty coffee’s integrity, just like a famous Kona coffee scandal.
How Fresh Is Too Fresh for Coffee Roast?
Freshness matters, but not always in the way you think. Discover when coffee peaks—and why some beans improve after the first week.
New Five-Kilo Coffee Roaster: Build Notes from Worker Coffee
A behind-the-scenes look at Worker Coffee’s latest five-kilo drum roaster, built entirely by hand with advanced airflow and heat control.
Why Some Roasters Miss That Oily Off-Flavor
A common 'oily' or 'rancid' note in coffee often comes from well-used roasting machines—not the beans. Here’s why many miss it.
What You Can't Taste in Roasted Coffee Isn't Worth Arguing
If you can't taste flaws in roasted coffee, debating roast quality is pointless—but silence implies approval. Here's what really matters.
How Tongue Maps Distort Your Coffee Flavor Perception
Tongue taste maps inaccurately segment flavor perception, reducing your ability to detect complex coffee notes. Here’s how this myth affects specialty roasters and drinkers alike.
Why Home Roasters Struggle with Green Coffee and Cupping Myths
Learn why home roasters often misunderstand green bean selection, roasting theory, and cupping myths—and how to fix common misconceptions.
What Really Matters in Coffee Roasting
Even with the same premium green beans, why do roasts differ? Discover the real factors that shape your coffee beyond the bean.
The Black and White of Coffee Roasting
Explore how roast levels shape coffee flavor, from light to dark, and learn what each degree reveals about origin character and roast impact.