Coffee Technology
Latest articles, industry insights and brewing guides
GABEE's Rainbow Seven Coffee Series Explained
Explore GABEE’s seven-themed coffee series blending regional styles, processing methods, and seasonal inspirations for a full coffee flavor spectrum.
Startup Cafés: Shared Traits and Key Differences
Explore how startup cafés in Beijing and Shanghai support entrepreneurs, with insights into their common services and regional differences.
How to Calculate Coffee Extraction Rate and TDS
Learn the key formulas behind coffee extraction: how to calculate extraction rate, TDS, and why they shape your cup’s flavor profile.
What Happens When You Over-Extract Coffee
Learn the signs of over-extracted coffee, ideal extraction rates, and how brew time, grind, and temperature affect your espresso shot.
How to Brew and Drink Sulawesi Toraja Coffee in a Wooden Bucket
Learn how to prepare and enjoy Sulawesi Toraja beans, a medium-dark roasted Typica with honey processing, using a traditional wooden bucket.
What Is Third Wave Coffee? Europe vs US Specialty Trends
Explore the six defining traits of third wave coffee, from farm-level sourcing to light roasts and scientific brewing methods.
Five Key Steps for Brewing Better Coffee at Home
Learn the five essential steps for brewing great coffee, from proper storage to tasting black coffee, with expert tips for better flavor.
How to Brew Coffee with a Cloth Dripper: Step-by-Step Guide
Learn how to use a flannel coffee dripper to make hot or cold brew with clear steps, from blooming to pouring, for better flavor.
How to Brew Chemex Coffee: Step-by-Step Guide
Learn how to make classic Chemex pour-over coffee with our full guide, including grind size, water temps, bloom, and brewing steps.
How to Clean Your Coffee Grinder with Rice
Use uncooked rice to quickly clean your coffee grinder without disassembly—ideal for home and commercial machines. Here’s the simple method.
How to Make Dutch-Style Ice Drip Coffee at Home
Learn how to make cold-brewed ice drip coffee using a Dutch-style dripper, including grind size, drip rate, and ideal brew time.
What Is Specialty Coffee? Grind Size & Brew Ratios Explained
Learn what makes specialty coffee special, including ideal extraction percentages, water-to-coffee ratios, and grind size tips for the best cup.
Arabica vs Robusta: Key Differences and Prices Explained
Robusta has twice the caffeine of Arabica and grows easier, but Arabica dominates specialty coffee. Here’s what sets them apart.
Colombia’s 6 Coffee Regions and What Makes Huila Special
Discover the 6 key coffee-growing regions of Colombia, including Huila, known for its high acidity, citrusy brightness, and balanced sweetness.
What Is Mocha Coffee? Yemen, Ethiopia, and Chocolate Variants Explained
Mocha means three things: Yemeni single-origin coffee, Ethiopian exports via old ports, or chocolate-flavored drinks. Here’s what’s real and what’s marketing.
What Is Coffee Blending and How Does It Differ From Single Origin?
Learn why blends exist, how espresso blends differ by region, and what ratios go into classic commercial and specialty coffee blends.
SCAA Gold Cup Standards: Extraction, Time & TDS Guide
Learn the SCAA’s Gold Cup coffee standards: optimal 18–22% extraction, 1.1–1.3% TDS, and ideal brew ratios for drip filter coffee.
What Is Japanese Charcoal-Roasted Coffee and How Is It Roasted?
Charcoal-roasted coffee is a Japanese innovation made using wood-fire roasting. Learn how the low-moisture, reducing environment shapes its bold yet clean profile.
Does Higher Altitude Make Coffee More Acidic?
Higher elevation typically produces sweeter, more complex, and brighter-tasting coffee due to slower ripening and denser beans.
Guatemalan Coffee Bean Grades by Elevation
Learn how Guatemalan coffee beans are graded by altitude, from Strictly Hard Bean (SHB) at 1400m+ to Good Washed below 600m.