Coffee Technology
Latest articles, industry insights and brewing guides
How to Tell Real vs Fake Civet Coffee
Learn how to distinguish genuine Kopi Luwak from imposters made with palm civets or other animals. Key traits in beans and droppings.
How to Cup and Test Coffee Like a Professional
A professional coffee taster shares their full workflow for evaluating coffee via steep extraction and espresso, including tools, temperatures, and tasting tips.
How to Dial In Brew Ratio for Light Roast Coffee
Use a 1:20 brew ratio or higher, grind coarse (4.5–5.5), and brew at 92–96°C to get clarity and sweetness from very light roasts.
How to Use a Clever Dripper (Smart Cup) Like an SCAA Brewer
Learn the exact coffee-to-water ratios, bloom steps, and brew timing for making coffee with a Smart Cup (Clever Dripper) using SCAA-style methods.
How to Identify Coffee Flavors with Coffee Aroma Kit
Learn how to recognize 36 distinct coffee aromas using the Le Nez du Café kit, a professional training tool loved by roasters worldwide.
How Coffee Roast Levels Shape Flavor
Learn how light, medium, and dark roasts transform green coffee beans into distinct flavors through heat, chemistry, and roaster skill.
What Is Coffee Cupping and How Does It Really Work?
Cupping isn’t just a tasting trend — it’s a standardized method with strict rules on roast, grind, water, and scoring. Here’s what makes it legit.
5 Classic Coffee Recipes with Step-by-Step Instructions
Learn how to make Mocha Frosty, Coffee Borgia, Ice Cream Coffee, Pluck Coffee, and Espresso Romano with exact ingredients and methods.
How to Calculate Coffee Extraction Rate & Use the Golden Brew Ratio
Learn the science behind ideal coffee extraction: 18–22% yield, 1.15–1.35% TDS, and the golden 1:17.42 brew ratio for balanced flavor.
How to Pour Latte Art: Heart and Leaf Patterns Step-by-Step
Learn the fundamentals of pouring latte art hearts and leaves—essential milk patterns for baristas—with exact steps, height tips, and milk flow control.
How to Blend Coffee Beans for Balanced Flavors
Learn why coffee blends exist, how roasters balance flavors, and see six classic blend recipes with exact bean percentages.
The SCAA Cupping Protocol Step-by-Step
Learn the official SCAA cupping method in 6 steps: aroma, taste, fragrance, body, aftertaste, and nose. Exact grind, ratios, and timing included.
What Makes Specialty Coffee Different from Commercial Coffee?
Specialty coffee focuses on origin, farmer welfare, and cup quality—unlike mass-market blends built on low prices. Here’s what truly sets them apart.
Key Questions Every Specialty Coffee Roaster Should Ask
If you're a specialty coffee roaster aiming to improve, ask yourself these critical questions to refine your goals, differentiate your offering, and find your unique roast voice.
How Roast Level Affects Specialty Coffee Flavor
Learn how light, medium, and dark roasts change your coffee’s taste, acidity, and sweetness—with exact temps and flavor profiles.
How to Identify Coffee Aroma Characteristics
Learn how to detect and differentiate coffee aromas—key sensory clues about origin, roast, and brewing skill—using your nose and palate.
Champion Roaster on Competing with Light-Roast Specialty Beans
A seasoned roaster shares insights from a competition where a shallow-roasted Nekisse was swapped last-minute for Hachira—here’s how it performed.
How to Roast Nicaraguan Specialty Coffee Beans
A medium roast highlights balanced flavor and sweetness in Nicaraguan beans from Nueva Segovia, with notes of almond and tea.
How to Brew Coffee with a Syphon (Siphon) Pot
Learn how the syphon (siphon) coffee maker works, its history, and step-by-step brewing method to achieve a clean, aromatic cup.
How to Pour a Tulip Latte Art Pattern
Learn how to pour a tulip latte art pattern step-by-step, starting with a strong base heart and building stacked layers.