Coffee Culture
Latest articles, industry insights and brewing guides
What Is Kopi Luwak and Why Is It So Expensive?
Kopi Luwak, or civet coffee, is made from beans eaten and excreted by civets. Learn how it’s produced, why prices vary, and what affects its flavor.
How to Make Good Americano with a Drip Coffee Maker
Yes, your basic drip coffee machine can brew decent Americano-style coffee—if you use fresh beans, the right grind, and proper technique.
How We Roasted and Tasted Civet Coffee
A roaster shares their firsthand experience roasting and cupping civet coffee, using a light roast profile and detailed tasting notes after 48-hour rest.
First Dragon Year Coffee Roast Arrives in Cups
The first batch of coffee beans roasted for the Year of the Dragon is now reaching coffee lovers' cups after the Chinese New Year break.
Australia's Mountain Top Estate Coffee: What Makes It Special?
Explore the unique qualities of Australia’s Mountain Top Estate coffee, known for its smooth profile, tropical acidity, and premium cup quality.
Why You Should Visit Italy for Real Coffee Culture
Italy’s city-specific espresso traditions can’t be captured in just one spot—discover where and why each city serves uniquely brewed coffee.
A Quiet Morning Coffee with Morning Sunlight
Find comfort in a slow morning coffee ritual—sunlight through the window, fresh bread, and a moment of peace before the day begins.
El Salvador Siberia Estate Pacamara Single Origin
Discover the floral, juicy, cocoa-toned Pacamara beans from El Salvador’s historic Siberia Estate, a standout single-origin experience.
Where Is Coffee and Cacao Grown in China?
China grows both coffee and cacao—mainly in Yunnan. Discover the regions, crops, and conditions behind these specialty crops native to the region.
How Singapore’s Hainan Immigrants Shaped Its Coffee Culture
Singapore’s iconic Kopitiam coffee culture was shaped by Hainan immigrants who adapted Western techniques to local tastes, creating kaya toast and creamy, sweet coffee.
The Origins and Evolution of Coffee Latte Art
Latte art began as a high-skill coffee performance in the West. Learn how it evolved from flashy showpieces to a key element of flavor and technique in modern espresso drinks.
Inside 3FE Dublin: Ireland’s Minimalist Specialty Coffee Spot
Discover 3FE Dublin, a bright, minimalist coffee shop in Ireland known for its clean design and high-quality espresso. Learn why it stands out in the specialty coffee scene.
El Salvador Pacamara from Cieba Sibilla
A smooth Salvadoran Pacamara roasted to 1:20 post-first crack, offering sweet-tart blackcurrant notes and versatility in brewing.
Using Hario 01 Filter Paper with Kone in Chemex: A Working Alternative
You can brew Chemex-style coffee without official filters—here’s how to use Hario 01 paper and a Kone with grind and flow adjustments.
Papua New Guinea Sertinsa AA Coffee Review
A rich, balanced AA-grade PNG coffee with apple acidity, caramel sweetness, and a velvety body — ideal for filter or espresso.
What Is an Affogato? Coffee Meets Vanilla Ice Cream
An Affogato is a classic Italian dessert drink made with one shot of espresso poured over a scoop of vanilla gelato or ice cream.
Why Every Coffee Lover Needs a Chemex Classic 3 Cup
The Chemex Classic 3-cup brewer combines elegant design with precise pour-over brewing. Here’s why it’s a must-have for specialty coffee fans.
Christmas Eve Coffee: Why Try Flannel Drip This Year?
On a quieter Christmas Eve, try brewing with a flannel filter for a richer, smoother cup using Sulawesi Toraja G1 beans. Here’s how.
Santa Marta Snow Cap Coffee from Colombia
This Colombian coffee comes from the high-altitude Santa Marta Sierra Nevada region, grown by the Kogui people at 1,300–1,500m and processed with mountain water.
Oromia Coffee Farmers Cooperative Union: Ethiopia’s Direct Trade Pioneer
Learn how Ethiopia’s OCFCU empowers 200,000+ smallholder farmers through direct export, fair trade, and organic coffee—boosting incomes by 3x.