Specialty Coffee Beans
Latest articles, industry insights and brewing guides
Yirgacheffe Coffee: Ethiopia’s Floral Specialty Bean
Discover why Yirgacheffe Ethiopian coffee is prized for its bright acidity, floral aroma, and citrusy sweetness — and how to brew it best.
Ancient Coffee Varieties: The Original Arabica Types
Discover the original Arabica coffee varieties like Typica, Bourbon, and Geisha, the foundational beans behind many specialty coffees.
Yunnan Coffee Bean Grade 1 Standards Explained
Learn the strict sensory, physical, chemical, and hygiene benchmarks for top-tier Yunnan coffee beans, including particle size, defects, and chemical limits.
Yunnan Coffee Bean Special Grade II Standards Explained
Discover the full sensory, physical, chemical, and hygiene criteria for Yunnan Special Grade II coffee beans, including appearance, defects, and lab-tested values.
Panama's Esmeralda Geisha: 4 Years at #1 in Cupping
Esmeralda Farm’s Geisha ranked #1 in Panama and SCAA cuppings from 2004–2007, hitting $130/lb in 2007. Here’s the full origin and roast profile.
What Is the SCAA Coffee Taster’s Flavor Wheel?
Learn what the SCAA Coffee Taster’s Flavor Wheel is, how it works, and why it’s essential for coffee professionals and enthusiasts alike.
How SammyLin’s Encircling Latte Art Method Works
SammyLin’s encircling latte art method, created in 2003, crafts designs by layering steamed milk, espresso crema, and foam—no free pour required.
How to Make Green Tea Coffee with Fresh Cream
A classic Japanese-style green tea coffee combines brewed coffee, fresh cream, and matcha powder for a balanced cultural flavor contrast.
Traditional Coffee Styles Across 10 Countries
Explore how people in 10 countries—from Italy to Russia—brew and enjoy coffee, each with unique methods and cultural flavors.
How Coffee Bean Origins and Roast Shape Your Cup
Learn how coffee bean origin, roast level, and brewing method define your cup’s flavor. Discover the 3 main coffee types and expert tips.
Coffee Drinking Etiquette: How to Hold, Stir, and Taste Coffee Properly
Learn the proper way to hold a coffee cup, add sugar, use a spoon, and taste coffee like a professional. Includes tips on etiquette and flavor appreciation.
Traditional Turkish Coffee: Ritual, Flavor & Technique
Learn how traditional Turkish coffee is brewed unfiltered with fine grounds, sugar, and spices in a copper ibrik for 20 minutes—plus serving etiquette.
Why Brazilian Coffee Tastes Less Acidic
Brazilian coffee typically has low acidity due to processing methods and regional growing conditions. Here's what makes it smooth and balanced.
Why Does Coffee Taste Acidic? Understanding Coffee Acidity
Learn why your coffee might taste acidic, what coffee acidity really means, and how roast level and origin affect flavor.
Why You Should Grind Coffee Right Before Brewing
Grinding coffee just before brewing preserves aroma and flavor. Pre-ground coffee loses freshness quickly due to oxidation. Here’s why timing matters.
How to Grind Coffee Beans to the Right Size for Your Brewer
Find the ideal coffee grind size for your brewing method—shorter extractions need finer grinds, longer ones coarser. Here’s the rule and how to adjust.
Coffee Grinding, Brewing, and Keeping It Fresh
Learn the ideal grind size, water temp, and brewing time for great coffee. Also, how to store coffee grounds and keep your brew hot without ruining flavor.
How to Grind Coffee Beans for the Best Flavor
Learn the right grind size for your brewing method, why freshness matters, and how to avoid common mistakes when grinding coffee beans.
ICOFFEE N901CR Grinder Review: Uniformity Without Fines
This Korean ICAFFEE N901CR grinder delivers excellent grind uniformity with almost no fine dust—ideal for single-origin pour-over. Here’s how it performs.
Why Your Coffee Changes When You Switch Beans
Switching coffee beans alters grind size, dose, and tamp. Here’s why your usual settings may no longer work — and how to adjust.