Coffee Technology
Latest articles, industry insights and brewing guides
How to Use a Moka Pot: Brewing Method & Key Tips
Learn the proper way to brew with a moka pot, including grind size, water levels, packing, and how to avoid over-extraction.
How to Brew Coffee with a Syphon: History, Method & Tips
Learn the history, science, and step-by-step technique behind syphon coffee brewing, plus expert tips for perfect extraction.
How to Taste Coffee: A Step-by-Step Guide to Coffee Evaluation
Learn how to assess coffee quality like a pro by evaluating fragrance, aroma, acidity, sweetness, bitterness, body, and more.
How SCAA Cupping Evaluates Specialty Coffee Quality
Learn the SCAA’s official cupping protocol: grind size, water temp, scoring, and how pros assess coffee flavor objectively.
How Coffee Roasting Works: Key Basics Every Roaster Should Know
Understand how coffee roasting transforms green beans into brewed flavor. Learn the stages, types, and techniques that shape your cup.
What Defines Authentic Italian Espresso According to Italy’s Official Standards
Italy's national espresso institute sets strict rules for true espresso: 7g coffee, 9 bar, 25s extraction, 25ml yield, 67°C temp, and rich crema.
Caffeine Myths Debunked: What Science Says About Coffee’s Effects
No, coffee won’t give you insomnia—unless you think it will. Here’s what research really says about caffeine, sleep, addiction, and health.
Why Higher Water Temp Works for Overlight Roast Coffee
A too-acidic light-roast pour-over? Try raising your water temp. One brewer found 92°C tamed extreme sourness and boosted sweetness in an over-light Costa Rican.
Pour-Over Coffee Channel Effect: Cause and Fixes
Learn how channeling affects your pour-over brew, causing bitterness and uneven extraction, and how to fix it with better technique.
How to Control Your Pour-Over Water Flow Like a Pro
Master your pour-over brewing by fixing uneven, shaky, or fast water flow with this step-by-step guide to improving your technique.
How to Pour: The Fundamentals of Pour-Over Brewing Posture
Master the core pouring posture for stable, flavorful pour-over coffee with this guide to hand-brewing stance, wrist control and water flow.
How Coffee Flavor Is Shaped From Crop to Cup
Learn how origin, processing, roast and brewing each affect your cup—60% of flavor comes from the bean itself.
How Coffee Roasting Unlocks Hidden Aromas and Flavors
Learn how proper roasting transforms raw coffee beans from earthy to aromatic, with key insights on weight loss, gas release, and flavor chemistry.
How Coffee Roasting Unlocks 800+ Aromatic Compounds
Learn how professional roasting transforms raw coffee beans with over 2,000 chemical compounds—700–850 aromatic—into the world’s most complex flavor profile through controlled heat.
Understanding Coffee Roast Levels and Their Flavors
Learn how Agtron numbers define coffee roast levels and how roast depth affects flavor, acidity, and caffeine. Explore the debate between light and dark roasts.
Drum vs Air Roasters: The Two Main Schools of Coffee Roasting
Learn how drum and air roasters shape coffee flavor, from slow development to fast roasting, and why pros debate their merits.
The Three Levels of Coffee Roasting Mastery
Learn the three tiers of coffee roasting skill—from basic competence to artistic expression—and where your technique stands.
Key Chemical Reactions During Coffee Roasting Explained
Discover the core chemical changes in coffee roasting—like caramelization, cellulose breakdown, and acid formation—that shape flavor and aroma.
How to Identify Coffee Roast Levels Using SCAA Standards
Learn how coffee roast levels are defined, from light to dark, using Agtron color charts and roast timing based on first and second crack.
The Ideal Coffee-to-Water Ratio for Brewing
Learn the standard and enthusiast coffee-to-water ratios, with exact weight and volume measurements for every cup, from 1 to 12.