Coffee Knowledge
Latest articles, industry insights and brewing guides
Why Stirring Works in Pour-Over Coffee
Learn why the stirring pour-over method became popular after Matt Perger’s 2012 WBC win, how it boosts flavor, and what to watch out for.
The Matsuya Pour-Over Method from Japan Explained
Learn how the Japanese Matsuya pour-over method extracts sweet, stable coffee flavors using a unique blooming and brewing technique.
Volcano Pour-Over: Technique for Dark Roast Coffee
Learn how the Japanese 'volcano pour' technique enhances dark roast coffee using multiple blooms and focused V60 or cloth brewing.
Kenya Mocha Coffee from High-Quality Arabica
Kenya Mocha coffee is a washed and naturally dried Arabica known for its bold acidity and full body, especially favored in Germany. Learn how it’s processed.
Cuban Crystal Mountain Coffee & Taiwanese Highland Origins
Explore the origins and flavors of Cuban Crystal Mountain coffee and Taiwan’s high-altitude Mafeel, both prized for unique profiles and limited production.
Kopi Luwak and Jamaican Blue Mountain: Specialty Coffee Facts
Learn what makes Kopi Luwak the most expensive coffee and why Jamaican Blue Mountain is a crowd favorite. Discover their unique traits.
What Makes Coffee Truly 'Specialty'?
Learn what defines specialty coffee: from fresh beans to proper brewing, and why freshness and quality matter more than you think.
What Defines Specialty Coffee Beans?
Specialty coffee must be flawless, high-grown, expertly processed, and carefully graded. Learn the 6 strict standards that set it apart.
Why Is Coffee Bitter? How to Make It Taste Better
Learn why coffee tastes bitter, what causes it, and how to adjust brew ratio, time, and water temp for a smoother cup.
How Long Should You Rest Roasted Coffee Beans?
Coffee experts agree that freshly roasted beans benefit from a rest period—but how long is ideal? Learn the facts behind coffee 'degassing' and resting.
How to Choose the Right Latte Art Pitcher
Not all latte art pitchers are the same. Learn which spout shape works best for hearts, tulips, or leaf designs—and why your choice matters.
How to Record Coffee Cupping Notes Professionally
Learn how to log cupping scores, control variables, and describe flavors accurately with a standardized professional cupping form and method.
How Stirring and Timing Change Pour-Over Flavor
A two-minute immersion experiment reveals how stirring and final agitation affect extraction balance, acidity, and over-extraction in pour-over coffee.
How Coffee Flavor Wheels and Taste Charts Work
Learn how the 1997 SCAA coffee flavor wheel and taste spectrum classify coffee aromas and flavors—normal vs. off-notes—and how roast level shapes taste.
How to Make Ice Drip and Cold Brew Coffee at Home
Learn how to make ice drip and cold brew coffee with clear steps on brew ratios, grind sizes, times, and the difference between methods.
Eight Rules for Running an Independent Coffee Shop
Discover the eight key traits of successful independent coffee shops — from community roots to creative customization.
Why Do Dark Roast Coffee Beans Look Oily?
Oils on dark roast beans are normal and not a freshness issue. Here’s why they appear and how to pick fresh, flavorful dark roasts.
How to Understand and Describe Coffee Flavors
Learn how to interpret coffee flavors, the role of the flavor wheel, and how taste perception shapes your cup. Includes tips for sensory evaluation.
Arabica vs Robusta: The Two Main Coffee Species Explained
Learn the key differences between Arabica and Robusta coffee, including flavor, caffeine, growing conditions, and market share.
Nutritional Facts in 100g of Coffee Beans and Brew
Discover the exact nutrient content in 100g of coffee beans and brewed coffee, including protein, caffeine, fat, and more.