Coffee Technology
Latest articles, industry insights and brewing guides
Washed, Natural, and Honey Coffee Processing Methods Explained
Learn how washed, natural, and honey processing methods shape coffee flavor, with details on timing, drying, and regional preferences.
What’s Inside a Coffee Bean? Key Coffee Bean Components
Learn the main chemical components of coffee beans—caffeine, tannins, fats, sugars, proteins, minerals, and fiber—and how they shape flavor.
How to Stir a Siphon Coffee: Best Techniques & Methods
Learn the best ways to stir coffee in a siphon brewer—skip aggressive mixing. We break down three key stirring methods and timing tips.
5 Common Mistakes When Frothing Milk for Coffee
Learn how to avoid the top five mistakes baristas make when steaming milk for latte art and better coffee texture.
How to Master Coffee Latte Art: Heart Shape Tutorial
Learn the four key steps to better latte art, plus a step-by-step guide to pouring the perfect heart shape with detailed technique tips.
How Roasting, Grinding, and Brewing Shape Your Coffee
Master the three essential steps of coffee: roast level, grind size, and brewing method—each critical to flavor extraction.
Beginner’s Guide to Coffee Brewing Methods & Equipment
Learn how to choose a coffee brewer, understand grind size, and explore methods like pour-over, moka pot, siphon, and cold drip.
How to Use a Hand Coffee Grinder for Better Brewing
Learn how a manual coffee grinder works, its benefits, and how to grind coffee beans correctly for the best home brew.
Cocoa Bean Varieties: Origins, Types, and Key Facts
Learn the 3 main cocoa bean types, their origins, flavors, and how they’re processed. Covers Criollo, Forastero, and Trinitario in detail.
How to Use and Clean the JURA XS90 Coffee Machine
Learn how to operate and clean the JURA XS90 fully automatic espresso machine, including making espresso, cappuccino, and latte.
How to Read the SCAA Coffee Taster’s Flavor Wheel
Understand the science behind coffee flavors—what’s water-soluble, what’s aromatic, and how roast level shapes taste. Learn from SCAA data.
Understanding Coffee Cupping Terms: Key English-Chinese Glossary
Learn essential coffee cupping terms in English and Chinese, including acidity, body, aroma, and flavor profiles used by professional tasters.
How to Use the SCAA Cupping Form to Score Coffee
Learn how to evaluate coffee using the SCAA cupping form, covering 10 key flavor attributes like aroma, acidity, and aftertaste.
What Is Coffee Cupping and How Professionals Do It
Learn how specialty coffee professionals evaluate coffee via cupping: the process, tools, scoring, and key details behind every professional cup test.
How to Stop Coffee Powder Sticking in Your Grinder Hopper
Learn how to grind only the exact amount of coffee you need—without leaving old grounds in your grinder’s dosing chamber.
Coffee Roast Levels Explained: 8 Stages from Light to Dark
Explore the 8 key roast levels for coffee beans, from light to dark, with details on flavor, acidity, and ideal brewing uses.
Understanding Coffee Extraction: Fixing Common Misconceptions
Learn the key metrics behind optimal coffee extraction—extraction rate and concentration—and how to adjust them for balanced flavor.
World Coffee Varieties and Their Flavor Profiles by Region
Explore the distinct flavors of Geisha, Typica, Bourbon and other coffee varieties grown across Panama, Colombia, Ethiopia, and more.
Basic Coffee Flavor Terms Every Coffee Drinker Should Know
Learn the essential vocabulary to describe coffee flavors—from acidity and body to sweetness and bitterness—in this beginner’s guide.
Where Does Coffee Come From? A History of Global Origins
Coffee originated in Ethiopia in the 6th century, spread via Yemen by the 15th century, and now grows in over ten major regions worldwide.