Coffee Bean
Latest articles, industry insights and brewing guides
How a Cup of Coffee Inspired a Cosmic Power Struggle
A humorous take on cosmic deterrence theory—inspired by coffee, shouting women, and the power dynamics of everyday life. What really wins a stare-down?
Saint Helena Coffee Arrives in Taiwan with Unique Roast Profile
February-harvest Saint Helena coffee reached Taiwan in June, selling out fast at NT$3,000 per half pound. Learn why it’s so sought after and how it’s roasted.
Why Xiamen’s Best Cafés Are Hidden in Old Villas
Discover why Xiamen’s most atmospheric specialty coffee spots are tucked inside unrestored colonial villas, and how to find them.
Rainforest Certified Cerrado Brazil Coffee Bean Flavor Profile
This rainforest-certified Cerrado coffee from Brazil delivers a smooth, balanced cup with mild sweetness and nutty depth. Best for those who enjoy low-acid, full-bodied profiles.
Where Colombian Coffee Comes From and Why It Tastes So Good
Learn why Colombian coffee is prized for its balance and sweetness, grown in the Andes at 1,300–2,000m with ideal climate and smallholder care.
Single Origin Coffee Beans by Global Growing Region
Explore the distinct flavors and origins of 14 single origin coffee types, from Jamaica’s Blue Mountain to Kenya’s fruity SL28s.
Kenya Coffee Flavor Profile and Industry Overview
Discover the bright fruitiness, high acidity, and layered flavors of Kenyan coffee, along with how it’s produced and traded today.
Vietnam Instant Coffee: Vinacafe and G7 Flavor & Production
Vietnam’s Vinacafe and G7 instant coffees deliver rich, creamy flavors with low acidity. Learn their profiles, production methods, and nutritional facts.
The History of Coffee Beans and Their Arrival in China
Explore the origins of coffee and how it spread globally, including its journey into China during the 1990s and beyond.
How to Roast Coffee Beans by Hand Using a Wire Mesh Skillet
Learn how to manually roast 100g of green coffee beans with a handheld wire mesh filter over medium gas flame. Roast for 25–40 minutes until second crack.
Coffee Roasting Terms Every Roaster Should Know
Learn essential coffee roasting terms like first crack, second crack, and balance point to better understand your roast profile.
How to Blend Filter Coffee Like the Classic Melange
Learn how to create a deep, balanced filter coffee blend inspired by the traditional Melange, with options for acidity, body, and roast variety.
Blending Coffee Before or After Roasting: Which Is Better?
Learn whether to blend green coffee beans before roasting or roast them separately. The best method depends on your blend’s stage of development.
Peruvian Chanchamayo Coffee Beans with Nutty Sweetness
Peruvian Chanchamayo coffee offers smooth body, balanced acidity, and a signature nutty-chocolate finish. Best brewed around 87°C for a mild, well-rounded cup.
Colombian Supremo Coffee Beans from Suamox Farm
Learn what makes Colombian Supremo beans from Suamox Farm in Medellín stand out, including flavor, origin, and processing details.
Colombia EP 10% Premium Coffee Beans from Medellín
Learn about Colombia’s EP 10% Premium green coffee beans from the Farallones farm near Medellín, known for their nutty sweetness and rounded body.
Colombian Emerald Estate Coffee Beans with Rich Aroma
Explore the Colombian HEIGHT PREMIUM ESMERADA coffee beans, known for their luxurious aroma and intense body from high - altitude regions.
Single Origin Coffee Flavors by Growing Region
Learn how coffee flavors differ by origin and see recommended single origin blends for acidic, bitter, rich, or smooth profiles.
Kenya AA Coffee Beans: Flavor & Roast Impact
Kenya AA beans offer bright acidity and fruity depth—here’s how their profile changes with different roast levels.
Tanzania Kilimanjaro Coffee Flavor Profile Explained
Discover the smooth acidity and fruity aroma of Tanzania’s Kilimanjaro coffee, grown at Africa’s highest peak and prized for its wild, wine-like character.