Coffee Knowledge
Latest articles, industry insights and brewing guides
How African Coffee Is Gaining Ground in China
African coffee makes up 13% of global supply, yet its China sales remain small. Discover why, and what’s changing.
Why You Must Tamp Espresso Coffee Grounds
Water flows through the path of least resistance. Without proper tamping, espresso extraction becomes uneven. Here’s why tamping matters.
How to Make Ice Drip Coffee for Unique Flavor
Learn how ice drip coffee extracts bold, nuanced flavors over five hours using cold water, controlled drips, and the right grind.
5 Common Milk Frothing Mistakes Every Barista Should Avoid
Learn why shaking, scooping, or waiting with milk foam ruins your espresso drink—and what to do instead for better microfoam.
African Coffee Origins: Ethiopia, Kenya & Beyond
Explore the key African coffee-growing countries—Ethiopia, Kenya, Tanzania, Uganda, Zimbabwe, and Angola—with profiles on flavor profiles and processing styles.
Latin America’s Top Specialty Coffee Origins
Explore the key coffee-growing countries of Latin America and the flavor profiles, processing methods, and single-origin highlights that define each region.
The World’s Best Specialty Coffee Growing Regions in Asia
Explore the top Asian countries producing specialty-grade coffee—China, India, Indonesia, Yemen, and Vietnam—and what makes each unique.
Common Coffee Tree Pests and How to Control Them
Learn how to identify and manage major coffee tree pests like coffee borer beetles, leaf miners, and scale insects with proven treatments.
Galápagos Islands Coffee: A Natural Specialty Bean
Learn how coffee from Ecuador’s Galápagos Islands is grown without chemicals at high altitudes, creating a rare, high-quality SHB bean.
What Is Mandheling Coffee and How Is It Graded?
Mandheling coffee comes specifically from southern Sumatra. Learn its true origin, why 'Golden Mandheling' isn't gold in color, and how Indonesian grading works.
How Small Coffee Beans Are Harvested and Processed
Learn how Yunnan’s small coffee beans are picked and processed, including timing, wet methods, fermentation, drying, and sorting steps.
Espresso and Pour-Over Tasting Journey with Medium Roast Coffee
A roaster reflects on balancing flavor and body in espresso and pour-over brewing using a single unknown-medium-roast coffee. Key numbers and methods included.
What Makes Kopi Luwak Coffee Unique
Kopi Luwak coffee develops unique viscosity and richness due to fermentation in the civet’s digestive tract, resulting in a rare and distinctive cup.
How Kopi Luwak Coffee First Reached the U.S.
Discover how M.P. Mountanos brought civet coffee to America, the seven-year hunt for supply, and why it tastes so controversially bold.
How to Protect Yunnan Coffee Trees from Common Pests
Learn how to control coffee pests like the coffee twig borer and carpenter moth in Yunnan. Effective prevention and treatment methods explained.
How Kopi Luwak Coffee Is Made: The Civet Process Explained
Kopi Luwak is made from coffee beans eaten and excreted by civets. We explain how digestion alters the beans and why it commands high prices.
What Is a Cappuccino and How Is It Made?
A cappuccino is a classic Italian coffee with espresso, steamed milk, and thick foam. Learn its origins, flavor, and how to make one at home.
Why Mandheling Coffee Tastes So Bold
Mandheling coffee is famed for its signature bold, syrupy body. Learn why this Indonesian single origin feels so thick and rich in the cup.
What Makes a Great Coffee Latte?
A great latte combines beautiful latte art and rich flavor—here’s what really matters beyond the foam.
What Is Single Origin Coffee and Why It’s Worth Trying
Single origin coffee isn’t just black coffee — it reveals unique regional flavors. Discover how origin, processing, and brewing shape its complexity.