Coffee Knowledge
Latest articles, industry insights and brewing guides
Why Is Specialty Coffee Bitter?
Specialty coffee tastes bitter due to compounds like alkaloids and amino acids. Its five core flavor dimensions include bitterness, acidity, body, aroma, and richness.
What Is Greek Coffee and How Do You Brew It?
Greek coffee is a finely ground, unfiltered brew made in a briki, served sweetened or unsweetened with a glass of ice water. Here’s how it works.
What Are Japan’s Famous Coffee Styles?
Explore key global coffee styles like Japanese roasted, Hawaiian Kona, and Brazilian blends, with roast levels, flavor profiles, and brewing insights.
How Coffee Became a Global Favorite: From Ethiopia to Your Mug
Explore the origins and global variations of coffee, from traditional Ethiopian brewing to flavored American lattes and French milk coffee rituals.
The History of Specialty Coffee in 12 Key Moments
From Ethiopia’s dancing goats to the first espresso machine, trace 1500 years of coffee’s journey to specialty status with these pivotal dates.
Sole Selection Coffee: Colombia-Brazil Blend Espresso
Sole Selection Coffee is a bold, oily espresso blend of Colombian and Brazilian beans, known for its strong aroma and thick crema.
The Real Story Behind Coffee’s Legendary Origins
The famous Ethiopian shepherd tale may be just a myth. Here’s what we really know about where coffee first began.
The Three Mochas in Specialty Coffee Explained
Learn the difference between Mocha coffee, Mocha the flavor, and the Moka pot—three coffee terms that sound alike but mean very different things.
How to Taste Specialty Coffee in 6 Steps
Learn the 6 essential steps to evaluate specialty coffee’s aroma, flavor, and texture—from first sniff to final finish.
What Is Specialty Coffee and Why Does Terroir Matter?
Learn what defines specialty coffee, how terroir shapes flavor, and what makes a great cup from farm to cup.
Top Global Coffee Brands: A Fact-Based Ranking
From Nestlé to Dallmayr, here are the most recognized coffee brands worldwide with key historical and product details.
Why Does Coffee Taste More Acidic as It Cools?
Cooling coffee often tastes more acidic due to changes in flavor perception and compound release. Here’s what causes it and how to reduce it.
How to Drink and Taste Turkish Coffee the Right Way
Learn how to properly prepare your palate, choose sugar levels, and enjoy Turkish coffee’s rich, unfiltered character with these essential steps.
How Coffee Beans Are Processed: Washed vs Natural Methods
Learn how washed (wet) and natural (dry) coffee processing methods affect flavor, quality, and bean stability before roasting.
How to Store Roasted Coffee Beans for Freshness
Learn how long roasted coffee stays fresh, how to store it properly, and why freezing can extend its life without harming flavor.
How to Hand Roast Coffee Beans at Home
Learn how to manually roast 100g of green coffee beans using a handheld sieve or pan, with timing, cooling, and storage steps for optimal flavor.
Top Global Specialty Coffee Origins Explained
Explore the major specialty coffee-producing countries, from Kenya and Ethiopia to Java and Mexico, and learn what defines their unique regional flavors.
How Coffee Roast and Brewing Affect Crema Formation
Find out how roast level, brewing time, water temp, and pressure create stable espresso crema—and why it disappears.
How to Identify Washed vs Natural Processed Green Coffee Beans
Learn to distinguish washed and natural coffee beans by color, moisture, and processing traits. Key details for roasters and buyers.
What Happens to Coffee Beans at Each Roast Level?
From light to dark roast, learn how each stage affects coffee’s flavor, acidity, and body — with key roast names and characteristics.