Coffee Knowledge
Latest articles, industry insights and brewing guides
How to Dial In Brew Ratio for Light Roast Coffee
For extremely light roasts (under 13% loss), try a 1:20 brew ratio, 92–96°C water, and a coarser grind (4.5–5.5 on Hario/Fuji) to highlight sweetness and complexity.
Yemen Mattari Mocha: The Classic Natural Process Coffee
Yemen’s Mattari Mocha is a high-altitude natural-process coffee with bold acidity, wine-like notes, and a chocolatey finish. Learn why it’s a specialty favorite.
How to Make Great Espresso: 14 Key Factors
Learn the 14 essential elements that affect espresso quality—from fresh beans and proper grind to water temp and crema formation.
How to Make a Proper Espresso: Step-by-Step Analysis
Learn the key steps and metrics behind brewing a standard espresso: 9.5% TDS, 15.8% extraction rate, 18g in/30ml out in 30 seconds.
How to Use a SCAA Clever Dripper (Smart Cup) for Pour-Over Coffee
Learn the exact coffee-to-water ratios, bloom steps, and 3.5-minute brew process for making pour-over coffee with the SCAA-approved Smart Cup.
Essential Coffee Terms Every Barista and Enthusiast Should Know
Learn key English coffee terms like shot, espresso, crema, and milk foam—plus sizing and ratios—to talk shop like a pro.
Identifying Defects in Specialty Coffee Beans
Learn how to spot 10+ types of coffee bean defects and understand SCAA grading rules for specialty-grade Arabica.
How Grind Size, Extraction Rate, and Coffee Concentration Work Together
Learn how grind size affects extraction rate and coffee strength, and why hitting the right balance is key to great-tasting coffee.
How to Make and Taste Espresso Like a Pro
Learn how to assess espresso quality by crema color, texture, and aroma, and understand the key factors behind great extraction.
How to Choose Coffee Equipment and Build a Menu for Your New Café
Learn how to select the right coffee equipment—electric or manual—and design a compelling café menu, with tips on pricing and customer taste testing.
How to Steam Milk for Coffee: 9 Key Tips for Better Foam
Learn how to steam milk like a pro with nine essential tips for achieving smooth, velvety microfoam for latte art and cappuccinos.
How Coffee Beans Are Processed: Key Methods Explained
Learn the six main ways green coffee beans are processed after harvest, including natural, honey, and washed methods, and how each affects flavor.
How to Adjust Your Espresso Grinder for Consistent Shots
Learn how to dial in a new espresso grind using an electronic grinder, with key settings like 22g dose, 36–38g yield, and 28–32s extraction.
SCAA Specialty Coffee Green Bean Standards Explained
Find out exactly what qualifies as SCAA specialty-grade green coffee: defect limits, color rules, quaker zero tolerance, and more.
How Q Graders Actually Grade Specialty Coffee Beans
Learn how Q Graders assess coffee quality, why flavor perception varies, and what really defines a high-scoring specialty bean.
Understanding Coffee Extraction: Slayer Pre-Infusion & Three-Stage Theory
Learn how Slayer’s pre-infusion system and a three-phase extraction model help control acidity, sweetness, and bitterness in your coffee.
What Is Specialty Coffee? Key Differences Explained
Specialty coffee is defined by quality, freshness, and traceability—not branding. Here’s how it differs from commercial coffee in sourcing and brewing.
How to Bloom Coffee Properly in Pour-Over
Learn why blooming your pour-over coffee is essential for even extraction, what it does, and how long to let it sit before brewing.
Beginner’s Guide to Coffee Bean Types and Freshness
Learn the 3 main coffee varieties, how to store beans properly, and why freshness matters for flavor. Plus, grind size tips and storage FAQs.
Essential English Coffee Terms Every Specialty Coffee Drinker Should Know
Learn over 50 essential English coffee terms—from drinks to equipment—used in cafés and at the barista counter worldwide.