Coffee Technology
Latest articles, industry insights and brewing guides
How to Make Japanese Iced Coffee Like a World Champion
Erin McCarthy, 2013 World Brewers Cup champion, shares her exact method for making bright, flavorful Japanese iced coffee at home.
What Makes a Great Barista? Beyond Latte Art
Great baristas go far beyond pretty latte art. Discover the skills, discipline, and mindset that truly define excellence behind the coffee bar.
Where Most Coffee Aroma Lives: Two Key Oils
Most coffee aroma comes from just two lipids: cafestol and kahweol. Here’s how they shape flavor—and why arabica wins.
How to Brew Great Drip Bag Coffee in 3 Steps
Achieve pour-over quality with your drip bag coffee using a three-stage pour method and optimal water temperature.
Three Stages of Brewing Coffee at Home
Learn how to brew better coffee at home through the three essential stages: grinding, brewing, and choosing the right cup.
How Grind Size and Time Control Coffee Extraction
Learn how adjusting grind size and brew time changes extraction—covering espresso and filter methods with science-backed detail.
How to Clean the Water Softener in Your Coffee Machine
Learn how often to descale your espresso machine’s softener and the exact steps to clean it properly for better extraction and longevity.
2013 World Aeropress Championship: Winners & Recipes Revealed
Discover how 2013 WAC champions Jeff Verellen, Wille Yli-Luoma, and Tibor Varady made their award-winning brews with exact recipes, grind sizes, and techniques.
How Dinh Won the 2013 Swedish AeroPress Championship
Discover how Vietnamese-Swedish barista Dinh Nguyensson won Sweden’s 2013 AeroPress Championship with a simple inverted method using 15g coffee and 200g water at 82°C.
Alfred Peet: The Godfather of Modern Specialty Coffee
Learn how Dutch-born Alfred Peet revolutionized American coffee culture in the 1960s, inspiring Starbucks and reshaping global coffee tastes.
The Vital Role of Coffee Cuppers in the Industry
Coffee cuppers bridge producers and consumers by assessing bean quality and shaping flavor profiles. Learn how Q-Graders guide the specialty coffee trade.
How Melitta Bentz Invented the Paper Coffee Filter
In 1908, German housewife Melitta Bentz invented the paper coffee filter using a simple kitchen experiment, transforming brewing worldwide.
How to Master Latte Art Pouring in 3 Minutes
Learn the 3 key factors—speed, distance, and position—for perfect latte art pours, plus crema tips for better foam adhesion.
The Whole Fruit Pulp Coffee Processing Method
Discover how the whole fruit pulp process enhances coffee flavor while saving water, with insights from a Nicaraguan coffee farm experiment.
How to Achieve Perfect Coffee Taste by Understanding Mouthfeel
Learn the science behind great coffee taste—control extraction (18–22%) and brew strength (1.15–1.35%) to hit the ideal flavor zone.
How Hidenori Izaki Won the 2014 WBC as Japan’s First Champion
Japan’s Hidenori Izaki won the 2014 World Barista Championship with a 0.5-point edge, using custom Costa Rican beans and precise espresso technique.
How Ryan Goody, The Gresham’s Head Barista, Crafts Consistent Coffee
The Gresham head barista Ryan Goody shares his coffee routine, favorite beans, and how he maintains consistency—plus where he drinks when he’s off-duty.
What Makes a Great Barista? Key Qualities Explained
A great barista masters prep, espresso tuning, cleanliness, and passion. These 5 fundamentals define professional excellence behind the bar.
Why Whole Milk Is Best for Latte Art
Whole milk creates better latte art due to its higher fat and protein balance. Discover how milk chemistry affects foam stability and texture.
Why Whole Milk Froths Better Than Skim Milk
Whole milk produces richer, more stable foam due to its higher fat content and protective protein layers around fat globules.