Coffee Knowledge
Latest articles, industry insights and brewing guides
How Coffee Bean Oil Relates to Freshness
Fresh light roasts should look dry; dark roasts appear oily. Learn what coffee bean surface oils really tell you about roast freshness.
Why Dark Roast Coffee Has More Caffeine Than Light Roast
Dark roast coffee often contains more caffeine per cup than light roast—not less—due to greater bean usage and roast weight loss.
Three Coffee Roast Levels: Cinnamon, City, and French
Learn how coffee roast levels—cinnamon, city, and French—affect flavor, acidity, and bitterness, and why roasters choose specific profiles.
Roasting Colombia’s HEIGHT PREMIUM ESMERALDA Green Emerald Coffee
This Colombian HEIGHT PREMIUM ESMERALDA green emerald coffee was roasted to first crack’s end, yielding complex fruit acids. Find out why it didn’t do well at darker roasts.
How FrontStreet Roasts Tanzania Ruvuma AAA Coffee
FrontStreet Coffee roasts Tanzania Ruvuma AAA to second crack onset for bright fruit and sweetness. Here’s how it performs.
Roasting Rwanda GATARE Washing Station Coffee
This high-altitude Rwanda GATARE lot is roasted just after first crack ends and before second crack begins, requiring slightly more heat during roast.
Congo Kivu Lake Peaberry Roast: Defects and Deep Roast Results
A 100g sample of Congo Kivu Lake Peaberry contained 48 defective beans. Roasted to first crack’s end, it developed an off-putting flavor.
Understanding Coffee Roast Levels from Light to Dark
Learn the full range of coffee roast stages—from light to dark—and how each affects flavor, acidity, and appearance.
What Acids Are in Roasted Coffee?
Roasted coffee contains several types of acids, including acetic, citric, and quinic acid. Their levels change with roast degree—here’s what stays and what fades.
Coffee Roasting Methods and Degree Guide
Learn how coffee roasting transforms green beans, the three main roaster types, and how to identify roast levels like City or French.
Deep vs Light Roast Coffee: What’s the Difference?
Deep roast brings sweetness and body; light roast highlights bright acidity and origin flavors. Here's how to tell them apart.
How Roasting Determines Coffee Flavor
Roasting is responsible for 80% of your coffee’s flavor. Learn how roast level shapes acidity, sweetness, bitterness, and aroma through chemistry and technique.
How Different Countries Roast Coffee Beans
Discover global coffee roasting trends—from Tokyo’s medium-dark styles to Vienna’s dark roasts—and how they shape flavor profiles.
How to Roast 20 Coffee Origins on the Apollo Home Roaster
Find the ideal batch size, roast time, and technique for 20 global origins on the Apollo iCoffee N901CR home coffee roaster.
How to Roast 20 Coffee Bean Origins with the ICOFFEE N901CR
A detailed guide to roasting 20 global origins using the 150g-capacity ICOFFEE N901CR home roaster, with timing, flame levels, and batch advice.
Why Coffee Professionals Cup – And How You Can Too
Learn why coffee professionals cup and how you can use the same process to understand your coffee better. Discover key factors in great coffee.
How to Roast 20 Coffee Bean Origins Using the ICOFFEE N901CR
Find out the optimal roast quantity, time, and techniques for 20 single origins on the ICOFFEE N901CR home roaster, including Yirgacheffe and Panamanian honey.
How to Roast 20 Coffee Bean Origins with the Apollo Home Roaster
Master home coffee roasting with the Apollo machine: ideal batch sizes, time-temp tips, and how 20 global beans perform under heat.
How to Roast 20 Coffee Beans on the Apollo ICAFFEE N901CR
Master home roasting with the ICAFFEE N901CR: optimal batch sizes, timing, and profiles for 20 single origins, from Yirgacheffe to Panamanian honey.
How to Roast 20 Coffee Origins on the Apollo Home Roaster
Learn how to roast 20 different origins using the Apollo home coffee roaster with optimal batch sizes, roast times, and flavor tips from a seasoned home roaster.