Coffee Culture
Latest articles, industry insights and brewing guides
What Is Catuai Coffee? A Guide to the Hardy Hybrid Variety
Catuai is a disease-resistant coffee hybrid bred in Brazil. It yields firm red and yellow cherries, but reds often cup cleaner and brighter.
What Is Pacamara Coffee? Flavor & Origin Guide
Pacamara is a large-bean coffee variety, often grown in El Salvador at high altitudes. Here’s why it’s prized for balance, sweetness, and floral aromas.
Chemex Kone vs K250 Filter: Which Produces Cleaner Coffee?
Testing a Chemex Kone with a K250 filter shows the K250 removes fine silt for cleaner cup clarity without over-filtering like paper.
Yirgacheffe vs Harrar: Two Ethiopian Coffee Classics
Explore the contrasting profiles of Yirgacheffe and Harrar—two iconic Ethiopian coffees shaped by microclimate and processing.
Kenya AA Coffee from the Slopes of Mount Kenya
Explore the bold, fruity profile of Kenya AA from Nyeri & Meru, known for its citrusy brightness and rich body.
How to Make a Balanced Espresso Shot at Home
Learn the key elements—beans, equipment, and technique—for pulling a balanced espresso shot with sweet, caramel notes and rich crema.
Chocolate-Covered Coffee Beans: Snack or Specialty Treat?
Curious about chocolate-covered coffee beans? Discover how dark chocolate and peaberry beans pair, why they work—and whether they’re just a novelty.
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.
Kenya AA vs Mandheling vs Yirgacheffe vs Colombian Coffee Tasting Notes
Four very different single origins — Kenya AA, Mandheling, Yirgacheffe, and Colombian Huila — tasted side-by-side with sensory tools and hand-brewed pour-overs.
How to Make Strong Coffee with a Moka Pot at Home
Learn how to brew rich, chocolatey espresso-style coffee using a moka pot with precise grind, water level, and heat control.
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.
New Arrival: PWN Mandheling, Colombian Supremo & Brazilian Minas
Your next coffee rotation is sorted: freshly arrived PWN Mandheling, Colombian Supremo, and Brazilian Minas beans stock your shelf through busy months.
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.