Coffee Knowledge
Latest articles, industry insights and brewing guides
How to Tell if an Espresso Shot Is Good
Learn what makes a great espresso: proper crema, balanced flavor, and ideal extraction. Here’s how to judge quality by sight, taste, and technique.
Professional Coffee Cupping Terms Explained
Learn the key cupping terms pros use: acidity, body, aroma, and flavor. Understand how to assess coffee quality like a trained cupper.
World Classic Coffee Flavors Explained
Explore 30+ classic coffee profiles from around the globe, including Mandheling, Blue Mountain, and Italian espresso styles.
The Best Time to Grind Coffee Beans
For the freshest cup, grind your coffee right before brewing. Pre-ground beans lose aroma quickly due to oxidation.
Understanding Acidity in Specialty Coffee Beans
Learn how origin, processing, roast level, and brewing affect coffee’s acidity — with key facts every specialty coffee drinker should know.
How Coffee Flavor Changes with Extraction Variables
Learn how roast level, grind size, dose, water temp, brew speed, and yield affect coffee flavor balance—from bright acidity to heavy bitterness.
The Best Time to Drink Coffee for Energy and Focus
A science-backed coffee schedule helps you choose the right brew—espresso, macchiato, or latte—for energy, calm, or focus throughout your workday.
What Is Coffee Cupping and How Does It Work
Learn how professional coffee cupping works, from dry aroma to slurping, with step-by-step details on the standard tasting method used in specialty coffee.
How to Reuse Coffee Grounds: 5 Smart Ways
Discover practical uses for used coffee grounds, from deodorizing your oven to exfoliating skin. A must-read for coffee lovers seeking sustainability.
What Is a Machiatto and How to Make One
A Machiatto is an espresso with just a small amount of steamed milk. Learn how it differs from a latte and how to order or make one properly.
How Coffee Flavor Changes With Extraction
Learn how extraction time, grind size, and water temperature shape your cup’s flavor profile — with numbers from specialty practice.
How Coffee Trees Grow: From Flower to Fruit
Learn how coffee trees flower, pollinate, and develop cherries. Discover the key growth stages of arabica coffee plants, including flower types and pollination methods.
What’s the Difference Between Cappuccino, Latte, Macchiato and Con Panna?
Learn the exact ratios, milk textures, and espresso bases that define cappuccino, latte, macchiato, and con panna—key facts every specialty coffee drinker should know.
Where on Your Tongue Do You Taste Coffee’s Sweetness, Acidity, Bitterness and Salt?
Learn which parts of your tongue detect coffee’s sweetness, acidity, bitterness, and salt—and why traditional taste maps may be misleading.
Where Does Ice Drip Coffee Come From?
Ice drip coffee originated in Europe, developed using Dutch-designed cold brewers. It takes around 5 hours to extract rich, smooth flavors through cold water infusion.
What Are Peaberry Coffee Beans and Why They Matter
About 5–10% of coffee cherries produce a single, rounded seed called a peaberry. These smaller beans often have more intense acidity and unique cup profiles.
How Roast Level Affects Coffee Extraction Rates
Learn how light and dark roast coffee beans respond differently to water temperature, grind size, and brew time to optimize extraction.
World Champion Barista’s 5 Pour-Over Mistakes to Avoid
Erin McCarthy, 2013 World Brewers Cup Champion, shares the five most common pour-over coffee mistakes that ruin flavor.
How to Steam Milk for Perfect Microfoam in Espresso Drinks
Learn the key factors for steaming milk—steam pressure, pitcher shape, milk type—and master the technique for velvety microfoam every time.
What Is the World Barista Championship?
Discover the rules, drinks, and judging criteria of the World Barista Championship, where baristas make 12 drinks in 15 minutes.