Coffee Bean
Latest articles, industry insights and brewing guides
Illy Red Espresso Review: What to Expect from the Classic Can
A hands-on review of Illy’s classic red can espresso blend: flavor notes, extraction experiments, and whether it’s still worth trying after months on the shelf.
Tasting Profile: Intelligentsia Black Cat Espresso After One Month
A deep dive into how an aged Intelligentsia Black Cat espresso performs after one month, including grind, dose, and extraction tweaks for better flavor.
What Makes Guatemalan Coffee Unique?
Explore the bold, smoky flavors of Guatemalan Antigua coffee, grown in volcanic soil at high altitudes with complex acidity and a tobacco finish.
The 10 Most Common Defective Coffee Beans
Learn the 10 types of defective coffee beans that affect flavor, roast safety, and cup quality — and why they matter to specialty roasters.
How to Identify and Remove Defective Coffee Beans
Learn how to spot and remove defective coffee beans during green bean sorting, including tray types, sorting order, and defect rate benchmarks.
How to Spot and Remove Coffee Defect Beans
Learn how to quickly identify and remove defective beans like fermented, immature, and insect-damaged ones to improve your coffee's flavor.
Best Coffee Beans for Pour-Over Brewing
Explore the top single-origin beans ideal for pour-over, with key profiles, origins, and processing methods explained for flavor clarity.
What Are Peaberry Coffee Beans and Why Do They Cost More?
Peaberry coffee beans form when only one rounded bean develops inside a coffee cherry. They’re rarer, smaller, and often prized for their concentrated flavor. Learn what makes them different.
The Coffee Farmer Who Transformed Yunnan’s Highlands
A Shanghai-native turned Yunnan coffee pioneer planted at 1,400–1,500m, creating citrusy, full-bodied beans with Ethiopian-like brightness.
Blend Coffee Beans Before or After Roasting?
Discover whether blending coffee beans before or after roasting yields better results, based on coffee type, density, and roasting goals.
The 10 Most Common Defect Coffee Beans You Should Know
Learn the 10 types of coffee defect beans that can ruin your cup, how they form, and why they matter for quality and grading.
How Coffee Beans Are Graded by Size and Altitude
Coffee beans are graded by screen size and growing altitude. Learn how mesh numbers and elevation determine quality, pricing, and roast suitability.
Why Instant Coffee Gets a Bad Rap
Instant coffee is often criticized for low-grade beans, added flavorings, and potential health risks. Here’s what science and industry data show.
Why Wild Coffee Costs More Than Gold
Discover why wild and rare coffee varieties like Jamaica Blue Mountain and Hawaiian wild coffee command prices over $250 per 50 grams.
Mysterious Tibetan and Yunnan Coffee Beans in China
Discover unique Chinese coffee beans from Tibet and Yunnan, with flavors compared to Kenya AA and Indonesia’s Mandheling.
The Three Main Coffee Species Explained
Learn how Arabica, Robusta, and Liberica differ in flavor, farming, and global production. Discover which species makes your favorite cup.
Death Wish Coffee: Is It Really Twice as Strong?
Death Wish Coffee claims double the caffeine of regular brews. Here’s what we know about its strength, sourcing, and who should — or shouldn’t — try it.
Tanzanian PB Coffee: What Is Peaberry?
Tanzanian PB (peaberry) coffee comes mostly from Mount Kilimanjaro and Mount Meru, known for bright acidity and clean washed profiles. Learn what makes PB unique.
How to Identify Fresh Coffee Green Beans
Learn how to assess green coffee freshness by moisture level, color, scent, and age. Key numbers and visual cues for specialty buyers.
What Happens to Coffee Beans Before They Reach Your Cup
Follow a Cuban coffee bean’s poetic journey from tree to cup, and learn what really happens during harvest, processing, roasting, and brewing.