Coffee Knowledge
Latest articles, industry insights and brewing guides
Guadeloupe: Once a Major Coffee Producer
Guadeloupe once produced 4,000 tons of coffee annually. Learn why production dropped and what remains of its historic coffee legacy.
Deep-Roast Coffee Beans Ideal for Espresso: Cameroon
Cameroon’s deep-roasted Arabica beans, especially from Bamileke and Bamoun, deliver strong body and chocolatey notes—ideal for espresso. Here’s what makes them work.
What Makes Salvadoran Coffee Mild and Unique?
Salvadoran coffee is known for its balanced, mild flavor. Learn why it’s 40% of exports and how altitude shapes its quality.
Floral and Mild Coffee from Conflict-Ridden Burundi
Burundi grows aromatic, softly acidic coffee almost exclusively on smallholder farms, mostly at over 1,200m altitude. Most exports go to the US and Japan.
Angola Coffee: From Major Exporter to Uncertain Future
Once a top African coffee producer, Angola exported 3.5 million bags in the 1970s—mostly robusta. By 1990, output fell to 200,000 bags. What happened?
Suriname: The Overlooked Pioneer of South American Coffee
Suriname was South America’s first coffee-growing nation, introduced by Dutch settlers in the 1700s. Learn how it shaped early coffee trade—and why it faded.
Dominican Republic Specialty Coffee Beans Guide
Discover why Dominican Republic coffee is sweet, bright, and worth seeking out — especially from the washed beans of Barahona and Ocoa.
What Makes Venezuelan Coffee Unique?
Explore Venezuela’s rare specialty coffees like Montebello and Miramar, grown in revived estates with Typica and Bourbon varieties.
What Is Cuban Coffee? All About Cuba’s Top Coffee Bean
Learn what makes Cuban coffee unique, especially the premium Turquino and Extra Turquino grades, and why political history shaped its global reach.
What Makes Coffee Taste Bitter? The Science Behind It
Coffee’s bitterness comes mainly from chlorogenic acid lactones and phenylindanes formed during roasting. Light-to-medium roasts produce milder bitterness.
Why Fresh Coffee Beans Need Resting and Degassing
Freshly roasted coffee beans aren't ready to brew right away. Here’s why degassing and resting improve your espresso and pour-over.
What Is Charcoal-Roasted Coffee and How Is It Different?
Charcoal-roasted coffee, a Japanese technique, produces smoother, mellower cups with smoky undertones. Here’s how it works and why it matters.
Why Do Coffee Beans Get Oily and What It Means for Freshness
Learn what causes coffee bean surface oils, how it changes with roast level, and how to judge true freshness by appearance and aroma.
How to Hold a Coffee Cup the Right Way
Discover the proper technique for holding a traditional Italian coffee cup and why it matters—plus what to do in casual settings.
Why Does Coffee Taste More Acidic When It Cools?
Cooling coffee becomes more acidic due to tannic acid release and heightened sensitivity to sourness. Darker roasts and drinking hot help reduce this effect.
Common Sugars Used in Coffee: A Guide for Baristas and Home Brewers
Learn which sugars work best in coffee—from white sugar to molasses-style brown sugars—and why sweetness levels between 12–14% balance bitterness best.
Flavoring Coffee: Syrups, Spices and Unexpected Add-Ins
Explore how spices, syrups, and even butter or cocoa are used to flavor coffee—from classic caramel to unusual regional twists.
The Science of Coffee Roasting: From Green Bean to Cup
Learn how coffee roasting transforms green beans through heat, time, and technique—shaping flavor, aroma, and body in every cup.
Why You Should Rest Coffee Beans Before Brewing
Freshly roasted coffee needs time to degas. Learn how long to rest beans for optimal flavor and when they peak.
What Is a Real Cappuccino? The Classic Italian Coffee Explained
A true cappuccino has thick foam rising over the cup, rich espresso flavor, and a golden crema ring. Here’s what makes it authentic.