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Who Makes The
BEST COFFEE
Coffee Answers

EVERYTHING YOU EVER WANTED TO KNOW ABOUT COFFEE.

No jargon. No attitude. Just answers.

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Six coffee questions, answered without the attitude.

Plain-English answers drawn from the Specialty Coffee Association, World Coffee Research and the National Coffee Association. These explain general coffee knowledge, not the scores or identity of any untested coffee. The full searchable answer bank is available below when you need something more specific.

Are tasting notes ingredients added to coffee?

Usually not. Notes such as citrus, cocoa or jasmine describe aromas and flavors a taster perceives in brewed coffee; they are not an ingredient list. Flavored coffees are a separate category. A roaster's tasting notes are its descriptions, not proof that we independently tasted that bag.

Why this matters: A descriptive assessment records perceived sensory characteristics. It is separate from an evaluator's judgment of quality.

Explore the flavor wheelSource: Specialty Coffee Association — Coffee Value Assessment

What is the difference between washed, natural and honey coffee?

In broad terms, washed coffee is depulped and its mucilage is removed before drying; natural coffee dries inside the whole cherry; honey coffee is depulped but dried with some mucilage remaining. These process labels do not guarantee a particular flavor or a higher score.

Why this matters: Processing choices influence fermentation and drying, but variety, ripeness, handling and roasting also affect the cup.

Compare coffee processesSource: National Coffee Association — Coffee Processes

Is Arabica a coffee variety?

Arabica is a species, Coffea arabica. Bourbon, Typica, and many other named lines are varieties within that species. A variety name can help explain agronomic traits, but it cannot identify a farm or establish that a particular lot tastes a certain way.

Why this matters: Growing environment, plant health and postharvest decisions matter alongside genetics.

Understand coffee geneticsSource: World Coffee Research — Arabica catalog

Is dark roast stronger than light roast?

Dark roast can taste more bitter or intensely roasted, but that does not by itself mean it contains more caffeine. Roast color labels are not uniform across companies. Compare the same coffee brewed at the same dose before attributing flavor or strength to roast alone.

Why this matters: Roast degree affects flavor, while brewing dose and recipe affect the concentration in your cup.

Read the roasting guideSource: National Coffee Association — Coffee Roasts

How should I store whole-bean coffee?

Keep beans in an airtight, opaque container in a cool, dry, dark place, away from moisture and heat. Grind just before brewing when practical. Freshness depends on the roast, packaging and how the coffee has been stored; a single universal peak-freshness date is not reliable for every bag.

Why this matters: Air, light, warmth and moisture all speed flavor loss or create storage problems.

Explore brewing methodsSource: National Coffee Association — Storage and Shelf Life

Can one tasting score prove which coffee is best?

No. A score reflects a particular evaluation method, sample and taster or panel. The Specialty Coffee Association distinguishes sensory descriptions, judgments of quality, physical characteristics and information such as origin traceability. We publish our own scores only for coffees actually brewed and reviewed by us.

Why this matters: A competition result, a roaster's flavor description and an independent tasting score answer different questions; they should not be converted into one universal ranking.

How we research and rate coffeeSource: Specialty Coffee Association — Coffee Value Assessment

Research update · Genetics

Is Pink Bourbon actually a Bourbon?

Genetic tests reported by Cafe Imports in 2017 and 2023 indicate that sampled Pink Bourbon material belongs closer to Ethiopian landrace ancestry than the traditional Bourbon variety. The older Red × Yellow Bourbon origin story should not be repeated as established fact.

A farmer or roaster may use Pink Bourbon as the trade name for a pink-cherry coffee; a name and cherry color do not prove genetic parentage. Some tested samples had mixed markers, so the identity of any particular lot still needs evidence.

Read the corrected comparisonSource: Cafe Imports — Pink Bourbon genetics report (2023)

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COFFEE BASICSAnswer

Why should I weigh my coffee?

Weighing your coffee is essential because the brew ratio—the mass of coffee relative to the mass of water—is the primary variable controlling the strength (TDS) of your beverage. Because coffee beans vary significantly in density based on origin, processing, and roast level, volume-based measurements like scoops are inherently inaccurate. Using a scale ensures consistency, allowing you to replicate the specific flavor profile intended by the producer and roaster rather than guessing with inconsistent volumetric doses.

COFFEE BASICSWater
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SPECIALTY COFFEEAnswer

What is specialty coffee?

Specialty coffee is defined as a coffee or coffee experience possessing distinctive attributes that generate significant extra value in the marketplace. While historically simplified as a score of 80+ points on the SCA scale, the modern definition recognizes that quality is not merely a number. It requires a holistic commitment to excellence across the entire supply chain, including certified traceability, rigorous physical defect standards, and adherence to environmental, economic, and social sustainability criteria from the farm to the final cup.

SPECIALTY COFFEE
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SPECIALTY COFFEEAnswer

What does washed process mean?

The washed process, or wet process, is a method of coffee preparation where the fruit flesh (pulp) and skin are removed from the coffee cherry before the beans are dried. By stripping away the fruit immediately after harvest, producers minimize the influence of external sugars and fermentation on the bean. This technique is prized for producing a "clean" cup profile that highlights the intrinsic characteristics of the coffee variety and its specific terroir, rather than the impact of the processing method itself.

SPECIALTY COFFEEWashedFermentation
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SPECIALTY COFFEEAnswer

What is natural process coffee?

Natural process coffee is a method where harvested coffee cherries are dried intact, with the skin, pulp, and mucilage remaining on the seed until moisture levels reach 10–12%. By allowing the fruit to dry around the bean, the sugars and organic compounds from the cherry permeate the seed, typically resulting in a cup with heavy body, pronounced sweetness, and complex, fruit-forward flavor profiles. This traditional, water-efficient technique is widely practiced in regions with limited water access, such as Ethiopia, Yemen, and Brazil.

SPECIALTY COFFEEEthiopiaBrazil
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SPECIALTY COFFEEAnswer

What is honey process coffee?

Honey process is a coffee production method where the cherry skin is removed, but a specific amount of sticky, sugar-rich mucilage is left on the bean during drying. By controlling how much mucilage remains—often categorized as white, yellow, red, or black honey—producers manipulate fermentation and sugar absorption. This technique balances the clarity of washed coffee with the heavy body and sweetness of natural process, offering farmers a high-value tool to differentiate their microlots in the specialty market.

SPECIALTY COFFEEWashedNatural
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SPECIALTY COFFEEAnswer

What is single origin coffee?

Single origin coffee is coffee sourced from a single geographic location, such as one country, region, or farm, rather than a blend of beans from multiple sources. While the term guarantees a specific provenance, it is not a formal quality grade. By isolating beans from one place, producers and roasters highlight the unique terroir—the soil, climate, and altitude—that shapes the coffee's distinct flavor profile, allowing for greater traceability and direct relationships between the farmer and the consumer.

SPECIALTY COFFEEAltitudeTerroir
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SPECIALTY COFFEEAnswer

What is a coffee roast profile?

A coffee roast profile is a precise, time-temperature recipe used to transform green coffee into a roasted product. It tracks variables like drum temperature, airflow, and the timing of "first crack" to manipulate chemical reactions—such as the Maillard reaction and caramelization—that dictate the final flavor, acidity, and body. While roasters use these profiles to ensure consistency, there is no universal industry standard for defining roast levels, meaning "light" or "dark" labels vary significantly between different roasters.

SPECIALTY COFFEEAcidityBody
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SPECIALTY COFFEEAnswer

What is anaerobic fermentation in coffee?

Anaerobic fermentation is a post-harvest processing method where coffee cherries or beans are fermented in a sealed, oxygen-deprived environment. By excluding oxygen, producers limit the activity of aerobic microorganisms, forcing a slower, more controlled metabolic breakdown of sugars and acids by anaerobic bacteria and yeasts. This process, often referred to as self-induced anaerobic fermentation (SIAF), allows farmers to manipulate the development of specific volatile compounds, resulting in more complex, fruit-forward, and consistent sensory profiles in the final cup.

SPECIALTY COFFEEAnaerobicFermentation
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SPECIALTY COFFEEAnswer

What is the difference between light and dark roast flavor?

The primary difference between light and dark roasts is the degree of thermal degradation of the bean’s innate chemical compounds. Light roasts preserve the coffee’s original terroir—the unique flavors derived from soil, climate, and variety—by stopping the roast before sugars fully caramelize. Dark roasts use prolonged heat to break down these delicate acids and sugars, replacing them with carbonized, bittersweet, and smoky flavors. Consequently, light roasts are denser and less soluble, while dark roasts are more porous, brittle, and extract more rapidly.

SPECIALTY COFFEELight roastDark roast
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TASTINGAnswer

How do I taste coffee like a professional?

To taste coffee like a professional, move beyond subjective "liking" and adopt a descriptive, analytical framework. Use the World Coffee Research Sensory Lexicon to build a standardized vocabulary, and practice identifying specific attributes—such as acidity, body, and sweetness—rather than relying on personal associations. Professionals prioritize objective sensory analysis over affective judgment, using tools like the SCA’s Coffee Value Assessment to categorize flavors systematically, which ensures consistent communication across the supply chain from farm to roastery.

TASTINGAciditySweetness
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TASTINGAnswer

What is the difference between flavor and aroma?

Aroma is strictly an olfactory experience, detected by receptors in the nose when volatile compounds reach them. Flavor, by contrast, is a multisensory "flavor image" created by the brain. It integrates aroma (smell) with taste (sweet, sour, bitter, salty, savory detected by the tongue) and mouthfeel. While aroma is a component of flavor, flavor is the holistic perception of the coffee's chemical profile as experienced during consumption.

TASTINGBitternessSweetness
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TASTINGAnswer

Why does my coffee taste sour?

Coffee tastes sour primarily due to under-extraction, where the brewing process fails to dissolve enough sugars and bitter compounds to balance the coffee's naturally occurring acids. When water passes through grounds too quickly, or at too low a temperature, it extracts only the initial acidic compounds, leaving the cup thin and puckering. To correct this, increase your extraction by using a finer grind, hotter water, or a longer brew time to allow the balancing sweetness to fully develop.

TASTINGAcidityBitterness
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BEANS & SPECIESAnswer

What is a peaberry coffee bean?

A peaberry is a natural mutation where a coffee cherry develops a single, round seed instead of the standard two flat-sided seeds. Occurring in roughly 5% of a harvest, these beans are physically denser and more spherical. While often marketed as superior due to perceived sweetness, their quality is primarily determined by the same factors as standard coffee: variety, altitude, processing, and the producer's meticulous sorting and drying practices.

BEANS & SPECIESSweetnessAltitude
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BEANS & SPECIESAnswer

Why are some coffee beans larger than others?

Coffee bean size is primarily determined by the plant's genetic variety, followed by environmental conditions like altitude, shade, and soil nutrition. While larger beans are often marketed as premium, size is not a direct indicator of flavor quality. Instead, uniform bean size is critical for producers and roasters because it ensures consistent heat transfer during the roasting process, preventing smaller beans from burning while larger ones remain under-roasted.

BEANS & SPECIESAltitudeRoasting
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BEANS & SPECIESAnswer

What does altitude do to coffee beans?

Higher altitude slows coffee cherry maturation due to cooler temperatures, resulting in denser, smaller, and harder beans. This extended development period allows for a more complex accumulation of sugars and acids, which typically translates into higher cup quality, superior acidity, and more nuanced aromatics. Conversely, lower altitudes promote faster growth, often yielding larger, less dense beans that may lack the flavor complexity and structural integrity required for high-scoring specialty coffee.

BEANS & SPECIESTypicaAcidity
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VARIETIESAnswer

What is the difference between a variety and a cultivar?

A variety is a naturally occurring botanical rank within a species that retains its characteristics when grown from seed. A cultivar, or 'cultivated variety,' is a plant group selected or bred by humans for specific traits—such as disease resistance or yield—that typically requires human intervention, like cloning or grafting, to maintain its genetic identity. While often used interchangeably in casual conversation, the distinction is critical for producers managing farm stability and long-term crop performance.

VARIETIESTypica
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VARIETIESAnswer

What is Geisha coffee?

Geisha is an Ethiopian landrace coffee variety, prized for its delicate, tea-like floral and fruit-forward profile. While it originated in the Gori Gesha forest of Ethiopia, it gained global prestige after being rediscovered in Panama in 2004. It is a high-altitude, low-yield variety that requires specific environmental conditions to express its signature quality. Crucially, the name is often misapplied to genetically distinct plants, making verified genetic lineage essential for producers and buyers seeking the authentic, high-scoring variety.

VARIETIESEthiopiaPanama
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VARIETIESAnswer

What is Bourbon coffee?

Bourbon is a genetically significant cultivar of Coffea arabica, prized for its exceptional cup quality and sweetness when grown at high altitudes. Originating from Yemeni stock and named after the island of Réunion (formerly Île Bourbon), it is one of the two primary lineages from which most modern coffee varieties descend. While it offers superior flavor profiles compared to many commercial hybrids, it is a tall, low-yielding plant that remains highly susceptible to major pests and diseases like coffee leaf rust.

VARIETIESYemenArabica
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VARIETIESAnswer

What is Typica coffee?

Typica is a foundational Arabica coffee variety that originated in Ethiopia and spread globally via Yemen, becoming the primary ancestor of most modern coffee cultivars. While prized for its exceptional cup quality and clean, sweet profile, it is a tall, low-yielding plant highly susceptible to pests and diseases. Today, it remains a benchmark for quality in regions like Jamaica and Peru, though its commercial dominance has waned due to the rise of more resilient, high-yield hybrids.

VARIETIESEthiopiaYemen
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ROASTINGAnswer

What is a dark roast coffee?

A dark roast is coffee processed beyond the second crack, characterized by a dark brown or near-black color, a shiny oily surface, and a flavor profile dominated by carbonization and roast-derived notes rather than the bean's inherent origin characteristics. As the bean reaches internal temperatures typically exceeding 225°C, the cellular structure breaks down, oils migrate to the surface, and the complex acids and sugars responsible for terroir-driven acidity are largely degraded, resulting in a heavier body and pronounced bitterness.

ROASTINGTypicaDark roast
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ROASTINGAnswer

Why do coffee beans get oily?

Coffee beans become oily when the heat of the roasting process degrades the bean's cellular structure, allowing internal lipids to migrate through micropores to the surface. This "oil sweating" is primarily a function of roast intensity; darker roasts reach higher internal pressures and experience greater cell wall breakdown, forcing more oil outward. While often mistaken for a sign of freshness, an oily sheen is actually a physical indicator of the roast degree and the time elapsed since the beans were roasted.

ROASTINGDark roastFreshness & storage
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ROASTINGAnswer

How does roast level affect coffee body?

Roast level does not have a simple linear effect on coffee body; rather, it follows a complex, non-linear trend. While many assume body increases steadily with roast darkness, sensory analysis shows that body often peaks at medium roast levels before potentially declining in very dark roasts. This perception is driven by a combination of soluble solids, oil extraction, and the breakdown of cellular structures, though processing methods and bean density often exert a greater influence on final mouthfeel than roast degree alone.

ROASTINGMedium roastDark roast
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BREWINGAnswer

How long should I steep cold brew?

For optimal cold brew extraction, steep your coffee for 12 to 22 hours at room temperature or in the refrigerator. While 8 hours is a common minimum, reaching chemical equilibrium—where the water can no longer dissolve more solids—typically requires at least 10 hours in the fridge or 5 hours at room temperature. Extending the time beyond 22 hours offers diminishing returns and may increase the extraction of harsh, bitter-tasting compounds.

BREWINGTypicaBitterness
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BREWINGAnswer

Does dark roast have more caffeine?

No, dark roast does not have more caffeine. In fact, caffeine content is remarkably stable during the coffee roasting process. When measured by weight, the caffeine levels in light and dark roasts are nearly identical. Differences in caffeine content are usually caused by measuring coffee by volume rather than weight, as light roast beans are denser than dark roast beans.

BREWINGSpecialty coffeeCupping
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ESPRESSOAnswer

Can I use espresso beans for pour-over?

Yes, you can use espresso beans for pour-over, but you may need to adjust your technique. Espresso beans are typically roasted darker to suit high-pressure extraction, which can lead to more bitterness or roast-forward flavors in a pour-over. To balance this, try using a slightly coarser grind and cooler water to avoid over-extracting those intense, dark-roast characteristics.

ESPRESSOSpecialty coffeeBitterness
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FARMS & FARMERSAnswer

How does climate change affect coffee farmers?

Climate change threatens coffee farmers by shrinking suitable growing altitudes, increasing exposure to pests and diseases, and causing unpredictable rainfall and extreme heat. These stressors reduce yields and bean quality, directly eroding the livelihoods of smallholders who produce 80% of the world's coffee. Because many farmers lack the capital to invest in climate-resilient infrastructure or new, heat-tolerant cultivars, they face a cycle of declining income, often forcing them to abandon coffee production entirely for more stable crops.

FARMS & FARMERSAltitude
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FARMS & FARMERSAnswer

What is the difference between washed and natural process?

The primary difference lies in when the fruit is removed: washed coffee is depulped and fermented to remove the mucilage before drying, while natural coffee is dried with the entire cherry intact. This fundamental distinction dictates flavor; washed processing emphasizes the bean's inherent acidity and terroir by removing fruit interference, whereas natural processing allows the sugars and enzymes within the drying fruit to permeate the seed, resulting in heavier body and intense, fruit-forward sweetness.

FARMS & FARMERSWashedNatural
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START HEREAnswer

How much caffeine is in a cup of coffee?

An average 8-ounce cup of brewed coffee contains approximately 95 to 100 milligrams of caffeine. However, this amount can vary significantly based on the coffee bean variety, the roast level, and the brewing method. Factors like the coffee-to-water ratio and the grind size also play a role in the final caffeine concentration of your cup.

START HERESpecialty coffeeGrinding
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START HEREAnswer

Does dark roast have more caffeine than light roast?

No, dark roast does not have more caffeine than light roast. In fact, the caffeine content is remarkably similar by weight, but because dark roast beans are less dense, they may have slightly less caffeine by volume. The difference is negligible for most drinkers, as the roast level primarily affects flavor rather than the stimulant effect.

START HERELight roastMedium roast
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START HEREAnswer

What is the difference between Arabica and Robusta?

Arabica and Robusta are the two primary species of coffee grown commercially. Arabica is prized for its complex flavor, acidity, and sweetness, while Robusta is known for its higher caffeine content, hardiness, and bold, bitter profile. Arabica typically grows at higher altitudes, whereas Robusta is more resilient to pests and lower-altitude climates.

START HERESpecialty coffeeCrema
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START HEREAnswer

Are flavor notes on coffee bags artificial?

No, the flavor notes listed on specialty coffee bags are not artificial. They are descriptors used by professionals to identify the natural characteristics of the coffee, such as fruit, chocolate, or floral tones, which arise from the bean's origin, variety, and processing. These notes are meant to guide your palate, not indicate added flavorings.

START HERECuppingTerroir
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START HEREAnswer

Does coffee cause dehydration?

No, moderate coffee consumption does not cause dehydration. While caffeine has a mild diuretic effect, the water content in a cup of coffee offsets this, meaning it contributes to your overall daily fluid intake. For regular coffee drinkers, the body builds a tolerance to the diuretic effect, making it even less of a concern.

START HEREBodyWater
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START HEREAnswer

Is it bad to drink coffee on an empty stomach?

For most people, drinking coffee on an empty stomach is not inherently harmful, though it may cause discomfort for those with sensitive stomachs. Coffee is acidic and stimulates gastric acid production, which can lead to heartburn or indigestion in some individuals. If you experience these symptoms, eating a small snack alongside your coffee can help buffer the acidity.

START HEREAcidity
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COFFEE BASICSAnswer

How long does ground coffee stay fresh?

Ground coffee begins to lose its peak flavor almost immediately due to increased surface area, which accelerates oxidation. While it remains safe to drink for months, it is best consumed within one to two weeks of opening. To maintain the best quality, store your grounds in an airtight, opaque container in a cool, dark place away from moisture and heat.

COFFEE BASICS
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COFFEE BASICSAnswer

Does grind size affect coffee taste?

Yes, grind size is one of the most critical variables in coffee brewing because it dictates the surface area exposed to water. A finer grind increases extraction, which can lead to bitterness if overdone, while a coarser grind decreases extraction, potentially resulting in sour or watery coffee. Finding the right balance is essential for a balanced cup.

COFFEE BASICSBitternessGrinding
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COFFEE BASICSAnswer

How do I store coffee beans to keep them fresh?

To keep coffee beans fresh, store them in an airtight, opaque container in a cool, dark, and dry location at room temperature. Avoid the refrigerator or freezer for daily use, as moisture and temperature fluctuations can damage the beans. Buy only what you can consume within two weeks to ensure you are always brewing at peak freshness.

COFFEE BASICSFreshness & storage
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START HEREAnswer

Is coffee a bean or a seed?

Coffee is botanically a seed. What we call a 'coffee bean' is actually the pit or seed found inside the fruit of the coffee plant, which is known as a coffee cherry. Once the cherry is harvested, the fruit is removed, and the seeds are processed, dried, and roasted to become the coffee beans we use for brewing.

START HERESpecialty coffeeTerroir
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START HEREAnswer

How many calories are in black coffee?

Black coffee is extremely low in calories, typically containing only about 2 to 5 calories per 8-ounce cup. These minimal calories come from trace amounts of proteins and oils naturally present in the coffee bean. Because it is essentially calorie-free, black coffee is a popular choice for those monitoring their dietary intake.

START HERESpecialty coffeeSingle origin
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COFFEE BASICSAnswer

What is the best coffee to water ratio?

The best coffee-to-water ratio is generally considered to be between 1:15 and 1:18, meaning one gram of coffee for every 15 to 18 grams of water. This 'golden ratio' provides a balanced extraction, ensuring the coffee is neither too weak nor too strong. You can adjust this ratio based on your personal preference and the specific brewing method you are using.

COFFEE BASICSSpecialty coffeeCupping
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COFFEE BASICSAnswer

Why does my coffee taste bitter?

Coffee tastes bitter primarily due to over-extraction, which occurs when too many compounds are pulled from the grounds. This can be caused by using a grind that is too fine, water that is too hot, or a brew time that is too long. Additionally, using a very dark roast or a high-caffeine variety can naturally increase the bitterness in your cup.

COFFEE BASICSSpecialty coffeeCupping
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COFFEE BASICSAnswer

What is the difference between iced coffee and cold brew?

The main difference is the brewing method and temperature. Iced coffee is brewed hot, often at double strength, and then cooled or poured over ice. Cold brew is made by steeping coarse coffee grounds in room-temperature or cold water for 12 to 24 hours. This slow, cold extraction results in a smoother, less acidic, and naturally sweeter flavor profile.

COFFEE BASICSSpecialty coffeeCold brew
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TASTINGAnswer

What is acidity in coffee?

Acidity in coffee refers to the bright, tangy, or sparkling sensation that gives a brew its liveliness. It is a desirable quality, particularly in high-grown Arabica coffees, and should not be confused with sourness or bitterness. When balanced, acidity provides a pleasant, fruit-like complexity that makes coffee feel vibrant and refreshing on the palate.

TASTINGAltitudeCupping
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TASTINGAnswer

What is body in coffee?

Body in coffee refers to the physical weight, thickness, or mouthfeel of the beverage on your tongue. It describes the tactile sensation of the coffee, ranging from light and tea-like to heavy, creamy, or syrupy. Body is influenced by the oils and dissolved solids extracted during brewing, and it is a key component of a coffee's overall balance.

TASTINGCuppingSpecialty coffee
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TASTINGAnswer

Can you smell sweetness in coffee?

Yes, you can smell sweetness in coffee, as aroma is a critical component of how we perceive flavor. While coffee does not contain sugar, the volatile organic compounds released during grinding and brewing can trigger the brain to perceive sweet-like scents, such as caramel, chocolate, or fruit, which are often associated with the coffee's inherent sweetness.

TASTINGCuppingSpecialty coffee
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TASTINGAnswer

What does a clean cup of coffee mean?

A clean cup of coffee refers to a brew free from defects, taints, or off-tastes, allowing the bean's true character to shine. In professional cupping, it is a specific quality metric assessing the absence of negative impressions from the first sip to the finish. A clean cup ensures that flavors are well-defined, distinct, and not masked by fermentation errors or processing flaws.

TASTINGCuppingSpecialty coffee
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TASTINGAnswer

How to identify flavor notes in coffee?

Identifying flavor notes in coffee involves sensory training and practice. By using the Coffee Taster's Flavor Wheel as a reference, you can categorize sensations like acidity, sweetness, and body. Start by comparing two different coffees side-by-side to highlight their unique characteristics, and focus on describing your experience using specific, relatable terms to build your palate over time.

TASTINGCuppingSpecialty coffee
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COFFEE BASICSAnswer

What is the bloom in coffee brewing?

The coffee bloom is the bubbling and swelling of grounds that occurs when hot water first hits fresh coffee. This brewing technique allows trapped carbon dioxide to escape, which otherwise acts as a barrier to water, preventing proper extraction. By degassing the grounds for 30 to 45 seconds, you ensure a more balanced, flavorful cup in your pour over.

COFFEE BASICSSpecialty coffeePour-over
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PROCESSINGAnswer

What is the difference between natural and washed process?

The primary difference lies in how the fruit is removed from the coffee seed. In the washed process, the fruit pulp is removed before drying, resulting in a clean, bright cup. In the natural process, the whole cherry is dried with the seed inside, which imparts intense fruitiness, heavy body, and increased sweetness to the final coffee.

PROCESSINGWashedNatural
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PROCESSINGAnswer

What is honey processed coffee?

Honey processed coffee is a hybrid method where the coffee cherry's skin is removed, but the sticky, sugar-rich mucilage is left on the bean during the drying phase. This process enhances the coffee's sweetness and body, creating a profile that sits between the clean clarity of washed coffee and the intense fruitiness of natural-processed coffee.

PROCESSINGHoneyWashed
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PROCESSINGAnswer

What is wet hulled coffee?

Wet-hulled coffee, known locally as 'giling basah,' is a unique processing method primarily used in Indonesia. It involves removing the parchment layer while the beans are still moist, rather than waiting for them to dry completely. This process results in a distinctively heavy, earthy, and spicy flavor profile with low acidity, which is highly prized in traditional Indonesian coffee culture.

PROCESSINGWet-HulledAcidity
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PROCESSINGAnswer

What is carbonic maceration coffee?

Carbonic maceration is an advanced fermentation technique borrowed from winemaking, where whole coffee cherries are placed in a sealed, CO2-rich tank. This anaerobic environment alters the fermentation process, resulting in coffee with unique, intense flavor profiles, often characterized by vibrant acidity, complex fruit notes, and a distinct, wine-like quality.

PROCESSINGAnaerobicFermentation
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ROASTINGAnswer

What is the first crack in coffee roasting?

First crack is an audible popping sound occurring during coffee roasting, signaling that internal moisture has converted to steam and pressure has caused the bean to expand. This pivotal event marks the transition from an endothermic to an exothermic process, indicating the beginning of the development stage where the coffee's final flavor profile and bean expansion are actively shaped.

ROASTING
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ROASTINGAnswer

What is the second crack in coffee roasting?

The second crack is a sharp, audible fracturing of the coffee bean that occurs at higher temperatures, typically after the first crack. It signals the breakdown of the bean's cellular structure and the migration of oils to the surface. This stage is associated with dark roasts, where roast-derived flavors like smoke, chocolate, and spice begin to dominate over the bean's original characteristics.

ROASTINGBitternessTypica
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ROASTINGAnswer

How does roasting affect coffee acidity?

Roasting significantly reduces coffee acidity by breaking down organic acids, such as chlorogenic and citric acids, as the roast level increases. Light roasts retain the highest levels of these bright, origin-specific acids, while dark roasts undergo more extensive chemical changes, resulting in a lower perceived acidity and a shift toward deeper, roast-derived flavors like bitterness and sweetness.

ROASTINGTerroirLight roast
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ROASTINGAnswer

What is a light roast coffee?

Light roast coffee is coffee roasted for a shorter duration, typically stopped shortly after the first crack. This roast profile preserves the unique origin characteristics of the bean, often highlighting bright acidity, floral notes, and fruit-forward flavors. Because the beans are exposed to lower roasting temperatures for less time, they retain more of their original chemical composition and density.

ROASTINGLight roastSingle origin
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ROASTINGAnswer

What is a medium roast coffee?

Medium roast coffee is a balanced roast level, typically stopped between the end of the first crack and the beginning of the second crack. It offers a harmonious blend of the bean's original origin characteristics and the sweetness developed through the roasting process, resulting in a cup with moderate acidity, a fuller body, and a well-rounded flavor profile.

ROASTINGMedium roastTypica
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ROASTINGAnswer

What is the drying stage in coffee roasting?

The drying stage is the initial phase of coffee roasting where green beans are heated to evaporate their internal moisture. This critical step prepares the beans for subsequent chemical reactions, such as the Maillard reaction, by reducing moisture content and allowing the bean temperature to rise. Proper heat application here is essential to ensure even development throughout the entire roast.

ROASTING
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VARIETIESAnswer

What is Caturra coffee?

Caturra is a popular Arabica cultivar that originated as a natural mutation of the Bourbon variety in Brazil. Known as a dwarf coffee plant, its compact stature allows for high-density coffee farming and easier harvesting. While it is highly valued for its excellent cup quality and high coffee yield, it is notably susceptible to diseases like coffee leaf rust.

VARIETIESCaturraSingle origin
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BREWINGAnswer

How do I prevent bitter coffee?

To prevent bitter coffee, focus on avoiding over-extraction. This often happens if your grind is too fine, your water is too hot, or your brew time is too long. Start by coarsening your grind size, lowering your water temperature, or reducing your total contact time. Additionally, ensure your equipment is clean, as old coffee oils can contribute to a bitter, rancid taste.

BREWINGBitternessAstringency
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BREWINGAnswer

What is the best coffee to water ratio for French press?

The best coffee-to-water ratio for a French press is generally 1:15 to 1:17. This means for every gram of coffee, you use 15 to 17 grams of water. For a standard 32-ounce French press, this typically translates to about 55–60 grams of coffee. You can adjust this ratio based on your personal preference for strength and body.

BREWINGSpecialty coffeeTypica
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ESPRESSOAnswer

How do I make espresso without a machine?

You cannot make true espresso without a machine because espresso requires high pressure (typically 9 bars) to create its signature crema and concentration. However, you can make a strong, espresso-style coffee using a Moka pot or an AeroPress. These methods produce a concentrated, intense brew that serves as an excellent base for milk-based drinks like lattes or cappuccinos.

ESPRESSOCremaPour-over
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ESPRESSOAnswer

Is espresso just stronger filter coffee?

No, espresso is not just stronger filter coffee. While both are made from coffee beans, they are distinct brewing methods. Espresso uses high pressure to create a concentrated, syrupy shot with crema, while filter coffee uses gravity to produce a cleaner, more diluted cup. The difference lies in the pressure, grind size, and the resulting texture and flavor concentration.

ESPRESSOCremaPour-over
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ESPRESSOAnswer

What is the ideal espresso extraction time?

The ideal espresso extraction time is typically between 25 and 30 seconds for a standard double shot. This timeframe is a general guideline for 'dialing in' your coffee. If your shot pulls too fast, it may be under-extracted and sour; if it pulls too slow, it may be over-extracted and bitter. Always adjust based on taste rather than just the clock.

ESPRESSOSpecialty coffeeTypica
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FARMS & FARMERSAnswer

What is a coffee cherry?

A coffee cherry is the fruit of the coffee plant. It is a small, fleshy drupe that typically contains two seeds, which we know as coffee beans. During the harvesting process, these cherries are picked when ripe, and the fruit is removed to reveal the seeds inside, which are then processed, dried, and roasted to become the coffee we brew.

FARMS & FARMERSTypica
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ORIGINSAnswer

Why is Ethiopian coffee considered fruity?

Ethiopian coffee is considered fruity because of the country's unique coffee varieties, high-altitude growing conditions, and traditional processing methods. Many Ethiopian coffees are heirloom varieties that naturally possess complex, fruit-forward flavor profiles. Additionally, the use of natural processing, where the coffee is dried inside the cherry, allows the beans to absorb the sweet, fruity characteristics of the fruit itself.

ORIGINSSingle originTerroir
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ORIGINSAnswer

What does Colombian coffee taste like?

Colombian coffee is widely celebrated for its balanced, approachable flavor profile. It typically features a medium body, bright acidity, and sweet, nutty, or caramel-like notes. Because of the country's diverse geography and varied coffee regions, flavor profiles can range from the classic, smooth chocolatey notes of the central regions to the more complex, fruity profiles found in higher-altitude areas.

ORIGINSSingle originTerroir
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ALTITUDE & TERROIRAnswer

Why is Arabica grown at higher altitudes than Robusta?

Arabica is grown at higher altitudes primarily because it requires cooler temperatures (18–22°C) to thrive, which slows the maturation of the coffee cherry. This extended ripening period allows for the complex accumulation of sugars and acids that define specialty coffee. In contrast, Robusta is a lowland species native to warmer, humid environments; it is genetically adapted to higher temperatures (22–30°C) and lower elevations, where it maintains high yields and disease resistance that would be impossible for the more sensitive Arabica plant.

ALTITUDE & TERROIRArabicaRobusta
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CAFFEINEAnswer

How much caffeine is in a single shot of espresso?

A single shot of espresso typically contains between 60 and 75 milligrams of caffeine. While often perceived as more potent than drip coffee, this is due to its higher concentration per ounce rather than a higher total caffeine content. The exact amount varies significantly based on the coffee species—Robusta beans contain nearly double the caffeine of Arabica—as well as the specific dose of dry grounds used, the roast profile, and the extraction parameters set by the barista.

CAFFEINEArabicaRobusta
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FRESHNESS & STORAGEAnswer

Does coffee freshness affect caffeine levels?

Coffee freshness does not significantly affect caffeine levels. Caffeine is a highly stable alkaloid that remains chemically intact throughout the typical shelf life of roasted coffee. While freshness is critical for preserving volatile aromatic compounds and flavor oils, the caffeine content is determined primarily by the coffee variety, the altitude at which it was grown, and the intensity of the roast, rather than the time elapsed since roasting or the bean's exposure to oxygen.

FRESHNESS & STORAGETypicaCaffeine
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ALTITUDE & TERROIRAnswer

Does shade-grown coffee taste different?

Yes, shade-grown coffee typically tastes different because the canopy slows the maturation of coffee cherries, allowing for more complex sugar development and larger, denser beans. By reducing heat-induced stress, shade trees facilitate a longer ripening period, which often results in a cup with higher perceived acidity, improved body, and more nuanced flavor profiles compared to full-sun counterparts. However, the specific impact varies significantly by altitude, local climate, and the density of the shade canopy.

ALTITUDE & TERROIRTypicaAcidity
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CAFFEINEAnswer

What is the chemical process of decaffeination?

Decaffeination is a chemical extraction process performed on green coffee beans before roasting. It relies on solvent-based or water-based diffusion to pull caffeine molecules out of the bean structure. Whether using chemical solvents like ethyl acetate or methylene chloride, or physical methods like supercritical carbon dioxide or water-filtration, the goal is to selectively remove caffeine while preserving the volatile compounds responsible for flavor. Because this process alters the bean's cellular structure, decaf coffee requires specialized, gentle roasting techniques to avoid over-development.

CAFFEINEWaterDecaf
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FARMS & FARMERSAnswer

What are the most common coffee certifications?

The most common coffee certifications are Fair Trade, which focuses on price floors and farmer equity; Organic, which prohibits synthetic fertilizers and pesticides; and Rainforest Alliance, which emphasizes environmental and social sustainability. These labels provide third-party verification of specific farming or trade practices, though they do not inherently guarantee coffee quality or taste.

FARMS & FARMERSSpecialty coffeeFair trade
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ALTITUDE & TERROIRCoffee 101

Why does altitude matter?

Coffee-growing altitude is the height of a farm above sea level. It influences local conditions such as temperature, but higher elevation does not automatically mean better coffee. The suitable elevation varies with latitude, variety and climate; evaluate the documented coffee lot, not the altitude number alone.

TerroirAltitudeAcidity
Coffee 101 entry
BEANS & SPECIESCoffee 101

Species vs. variety — what's the difference?

A coffee species is a broader botanical category, such as Coffea arabica or Coffea canephora. A coffee variety names a genetic type within a species; Arabica examples include Bourbon and Typica. Variety can help explain how a plant grows, but the name alone does not verify its farm, processing method, or cup quality.

Variety
Coffee 101 entry
TASTINGCoffee 101

What are coffee tasting notes?

Tasting notes describe sensations perceived in coffee, such as jasmine, citrus, or cocoa. They are sensory comparisons, not automatically ingredient disclosures or a guarantee that every drinker will notice identical flavors. A roaster's notes must be attributed to that roaster, not presented as our own tastings.

Tasting
Coffee 101 entry
PROCESSINGCoffee 101

What is Coffee Processing?

Coffee processing is the post-harvest work that separates seeds from coffee fruit and dries them safely for storage and roasting. Natural, washed, and honey methods differ mainly in how much fruit or mucilage stays with the seed during drying. Methods can influence flavor, but a process name alone cannot predict the taste or quality of a particular lot.

Process
Coffee 101 entry
COFFEE BASICSCoffee 101

What is single-origin coffee?

Single-origin coffee comes from one stated geographic source, but that source may be a country, region, cooperative, farm, or specific lot. The label alone does not identify a particular farmer, guarantee exceptional flavor, or establish a current harvest. Ask how precisely the source can be traced.

Fundamentals
Coffee 101 entry
COFFEE GRADINGCoffee 101

What is a Q Grader?

A Q Grader is a trained, licensed coffee-quality evaluator who completes a rigorous professional qualification. Since October 2025 the Specialty Coffee Association (SCA), rather than the Coffee Quality Institute (CQI), has administered the updated Q Grader Program. Its curriculum uses the SCA Coffee Value Assessment to distinguish measurable sensory traits, quality preferences, green-coffee properties, and information about the coffee.

People
Coffee 101 entry
SPECIALTY COFFEECoffee 101

What is specialty coffee?

Specialty coffee is coffee or a coffee experience valued for distinctive attributes—not simply any lot that earns 80 or more points. The Specialty Coffee Association's current definition includes qualities in the cup, such as flavor and aroma, as well as information about origin, production, and people. The older 80-point threshold remains historically important, but it is not the SCA's complete current definition.

Fundamentals
Coffee 101 entry
COFFEE BASICSCoffee 101

What is Peaberry?

A peaberry is a natural mutation where a coffee cherry develops a single, rounded seed instead of the standard two flat-sided beans. Occurring in roughly 5–10% of a harvest, these beans are not a distinct variety but a physical anomaly. Because they are indistinguishable on the branch, they must be meticulously sorted post-harvest. While often marketed as having more concentrated flavor due to their singular development, their quality remains tied to the same agricultural factors as any other bean.

Fundamentals
Coffee 101 entry
COFFEE BASICSCoffee 101

What is Green Coffee?

Green coffee refers to the raw, unroasted seeds of the coffee cherry that have been processed, dried, and milled for export. It is the stable, shelf-ready state in which coffee is traded globally. Because roasting only develops the chemical precursors already present in the seed, the quality of the final cup is fundamentally determined by the producer’s success in cultivation, harvesting, and drying to a moisture content typically between 10% and 12%.

FundamentalsSpecialty coffee
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COFFEE BASICSCoffee 101

What is Blend?

A coffee blend is a deliberate mixture of beans from different origins, varieties, or roast profiles, engineered to achieve a specific flavor profile or consistency that a single-origin coffee cannot provide. While single origins highlight the unique terroir of a specific farm or harvest, blends allow roasters to balance acidity, body, and sweetness, ensuring a repeatable sensory experience for the consumer regardless of seasonal fluctuations in crop availability.

FundamentalsSingle origin
Coffee 101 entry
ROASTINGCoffee 101

What do roast levels actually mean?

Roast level is a measurement of the thermal energy applied to green coffee, which dictates the chemical transformation of sugars and acids into caramelized compounds. It exists on a spectrum from light to dark, where lighter roasts prioritize the preservation of inherent origin characteristics—such as terroir and processing—while darker roasts prioritize the development of roast-derived flavors like chocolate, smoke, and bitterness. There is no universal standard, as roast levels are subjective and vary significantly between roasters.

Roast
Coffee 101 entry
PROCESSINGCoffee 101

What is Coffee Cherry?

A coffee cherry is the fruit of the coffee plant, a stone fruit containing the seeds we process as coffee beans. Ripe cherries consist of an outer skin (exocarp), sweet pulp (mesocarp), a sticky pectin-rich mucilage, and a protective parchment layer (endocarp) surrounding the seeds. Producers harvest these cherries at peak ripeness, as the sugar content within the pulp and mucilage directly influences the fermentation and drying processes that define the final cup's flavor profile.

ProcessNaturalWashed
Coffee 101 entry
PROCESSINGCoffee 101

What is Anaerobic?

Anaerobic coffee processing involves fermenting coffee cherries or beans in sealed, oxygen-deprived tanks to manipulate microbial activity. By excluding oxygen, producers shift the metabolic pathways of yeasts and bacteria, favoring the production of lactic acid and specific volatile compounds like ethyl esters. This controlled environment creates distinct, intense sensory profiles—often characterized by tropical fruit, wine-like acidity, and candy-like sweetness—that differ significantly from the results of traditional, oxygen-exposed aerobic fermentation.

Process
Coffee 101 entry
TASTINGCoffee 101

What is cupping?

Cupping is a standardized sensory protocol used to evaluate coffee quality by isolating the bean's inherent characteristics from brewing variables. By steeping a precise ratio of ground coffee in hot water and following a rigid sequence of fragrance, aroma, and flavor assessment, professionals can objectively compare samples. This method serves as the industry's primary language for quality control, enabling producers and buyers to communicate value, identify processing defects, and establish consistent pricing across the global supply chain.

Tasting
Coffee 101 entry
VARIETIESCoffee 101

What is Gesha?

Gesha is a distinct Arabica coffee variety originating from the Gori Gesha forest in Ethiopia, prized for its intense floral, jasmine, and bergamot aromatics. While it gained global fame through its 2004 rediscovery in Panama, the variety is now cultivated worldwide. Its high market value is driven by its delicate, tea-like cup profile and the rigorous, high-altitude farming conditions required to express its full genetic potential, rather than just the name on the label.

Variety
Coffee 101 entry
ALTITUDE & TERROIRCoffee 101

What is terroir?

Terroir is the collective influence of a specific location’s environment—including soil composition, topography, altitude, and microclimate—on the sensory profile of coffee. It acts as the foundational "flavor blueprint" for a coffee cherry, dictating the potential acidity, sweetness, and body before human intervention. While processing and roasting can highlight or obscure these traits, true terroir represents the immutable, place-specific characteristics that cannot be replicated by planting the same variety in a different ecosystem.

Terroir
Coffee 101 entry
VARIETIESCoffee 101

What is Caturra?

Caturra is a natural dwarf mutation of the Bourbon variety, discovered in Brazil between 1915 and 1918. Its compact size allows for high-density planting, which significantly increased yields for Latin American farmers throughout the 20th century. While prized for its bright, clean, and sweet cup profile, Caturra is highly susceptible to coffee leaf rust, leading many producers to replace it with more resilient, modern hybrids.

Variety
Coffee 101 entry
PROCESSINGCoffee 101

What is Red Honey?

Red Honey is a coffee processing method where approximately 50% of the fruit's mucilage is left on the bean during drying. This technique balances the clean acidity of washed coffees with the heavy, syrupy sweetness of natural-processed beans.

ProcessHoneyWashed
Coffee 101 entry
PROCESSINGCoffee 101

What is Washed Process?

The washed process is a post-harvest method where coffee cherries are depulped to remove the skin and fruit flesh before fermentation, leaving only the parchment-covered bean to dry. By stripping away the fruit early, producers minimize the influence of sugars and pulp on the bean, resulting in a clean, transparent cup that highlights the coffee's inherent terroir and variety. It remains the industry standard for objective quality assessment due to its consistency and ability to reveal specific varietal characteristics.

Process
Coffee 101 entry
PROCESSINGCoffee 101

What is Honey Process?

Honey process is a coffee production method where the cherry skin is removed, but a specific amount of sticky fruit mucilage is left on the bean during drying. By controlling how much mucilage remains, producers manipulate the fermentation environment, resulting in a cup that balances the clarity of washed coffee with the body and sweetness of natural-processed coffee. It is a high-risk, high-reward technique that requires precise moisture management to prevent mold and defects.

Process
Coffee 101 entry
VARIETIESCoffee 101

What is Pink Bourbon?

Pink Bourbon is a misnamed specialty coffee variety that is genetically an Ethiopian landrace, not a Bourbon hybrid. First identified in Colombia’s Huila region, it is prized for its high sugar content and intense floral and stone-fruit profile. While farmers originally assumed it was a cross between red and yellow Bourbon due to its salmon-pink cherries, modern DNA testing confirms it shares no meaningful lineage with the Bourbon variety, likely arriving in Colombia as mislabeled seed stock.

Variety
Coffee 101 entry
PROCESSINGCoffee 101

What is Natural Process?

Natural process, or dry processing, involves drying harvested coffee cherries intact, allowing the bean to absorb sugars and compounds from the fruit flesh. This traditional method, common in regions like Ethiopia and Brazil, typically yields a cup with heavy body, pronounced sweetness, and intense, fruit-forward or wine-like notes. Because the fruit remains on the bean throughout the drying phase, the process requires meticulous monitoring to prevent mold and uneven fermentation, which can otherwise lead to significant quality defects.

Process
Coffee 101 entry
PROCESSINGCoffee 101

What is Mucilage?

Mucilage is the pectin-rich, sugar-dense layer of fruit flesh located between the coffee cherry's skin and the parchment-covered seed. It serves as the primary fuel for microbial fermentation during processing. By controlling how much mucilage remains on the bean during drying—or how it is broken down via fermentation—producers dictate the final cup’s body, sweetness, and acidity. Managing this layer is a high-stakes balancing act, as excessive moisture in the mucilage increases the risk of mold and over-fermentation.

ProcessWashedHoney
Coffee 101 entry
PROCESSINGCoffee 101

What is Parchment?

Parchment is the protective, papery endocarp layer surrounding a coffee seed, which remains intact after pulping and washing to shield the bean during drying and storage. By keeping the seed encased in this natural barrier, producers stabilize moisture content and protect the embryo from environmental damage and oxidation. Coffee is typically traded and stored in this state—often called pergamino—until it reaches a dry mill, where the parchment is mechanically removed to produce export-ready green coffee.

Process
Coffee 101 entry
VARIETIESCoffee 101

What is Chiroso?

Chiroso is a distinct coffee variety primarily cultivated in the high-altitude municipality of Urrao, Antioquia, Colombia. Named for the local slang describing its elongated, stretched-out bean shape, it was long misidentified as a Caturra mutation. Recent genetic testing has reclassified Chiroso as an Ethiopian landrace, explaining its characteristic cup profile of bright acidity, white florals, and black tea notes, which more closely resemble high-quality washed Ethiopian coffees than traditional Colombian Bourbon-derived varieties.

Variety
Coffee 101 entry
PROCESSINGCoffee 101

What is Wet-Hulling?

Wet-hulling, or giling basah, is an Indonesian processing method where coffee is hulled while the parchment still contains 30–35% moisture. Unlike conventional methods that dry beans to 11% moisture within their protective shell, wet-hulling strips the parchment early, exposing the naked, swollen green bean to finish drying. This unique exposure to the humid environment creates the signature heavy body, low acidity, and earthy, herbal profile associated with Sumatran coffee.

ProcessWashedTerroir
Coffee 101 entry
VARIETIESCoffee 101

What is Liberica?

Liberica (Coffea liberica) is a distinct coffee species, recently reclassified into three separate species, known for its large, asymmetric beans and high climate resilience. Representing less than 1% of global production, it is primarily cultivated in Southeast Asia and West Africa. Often characterized by smoky, floral, and jackfruit-like notes, it serves as a vital, culturally significant crop in regions like the Philippines, where it is famously known as 'kapeng barako.'

VarietyGeshaTerroir
Coffee 101 entry
VARIETIESCoffee 101

What is a coffee varietal?

In coffee, 'variety' is the correct botanical noun for a genetically distinct plant population, while 'varietal' is an adjective borrowed from viticulture that has become common industry shorthand. While often used interchangeably, 'variety' refers to the plant itself—such as Bourbon or Geisha—which dictates the coffee's genetic potential for flavor, yield, and disease resistance. Understanding the specific variety is essential for farmers to match genetics to their local climate, soil, and altitude for optimal production.

Variety
Coffee 101 entry
ROASTINGCoffee 101

What is Degassing?

Degassing is the natural release of carbon dioxide trapped within coffee beans during the roasting process. Because CO2 acts as a physical barrier to water, freshly roasted coffee often extracts unevenly, leading to sour or astringent flavors. Allowing beans to rest—typically for four to ten days—stabilizes the internal pressure, ensuring that water can effectively penetrate the cellular structure to extract the intended flavor profile without the interference of escaping gas.

Roast
Coffee 101 entry
PEOPLE & COMMUNITYCoffee 101

What is Washing Station?

A washing station is a centralized processing facility where smallholder farmers deliver freshly harvested coffee cherries for uniform pulping, fermentation, and drying. By aggregating harvests from hundreds of individual growers, these stations provide the infrastructure necessary to achieve specialty-grade quality control that would be impossible for a single household to manage independently. In regions like Kenya, these facilities are frequently referred to as 'factories,' serving as the vital link between small-scale cultivation and the global specialty market.

PeopleWashedCupping
Coffee 101 entry
PROCESSINGCoffee 101

What is Process Disclosure?

Process disclosure is the transparent documentation and communication of specific post-harvest techniques—such as fermentation duration, yeast inoculation, or drying protocols—applied to a coffee lot. By detailing these variables, producers provide roasters and consumers with verifiable data that justifies quality premiums, validates experimental methods, and builds trust through accountability. It moves coffee beyond generic labels like "natural" or "washed" toward a precise, data-driven understanding of how specific interventions influence the final cup profile.

Process
Coffee 101 entry
PROCESSINGCoffee 101

What is Recycled Water in Processing?

Recycled water in coffee processing refers to the practice of treating and reusing wastewater from wet-milling to minimize environmental impact and resource consumption. By implementing filtration, sedimentation, or biological treatment systems, producers can significantly reduce the volume of fresh water required for depulping and fermentation. This circular approach mitigates the high pollution load—often 30 to 40 times that of urban sewage—typically associated with discharging untreated coffee effluent into local waterways.

Process
Coffee 101 entry
PROCESSINGCoffee 101

What is Fruit-Influenced Processing?

Fruit-influenced processing refers to post-harvest techniques where coffee cherries are intentionally exposed to external fruit, spices, or botanical additives during fermentation to impart specific, non-traditional flavor profiles into the final cup.

ProcessFermentationAnaerobic
Coffee 101 entry
COFFEE BASICSCoffee 101

What is Siphon?

A siphon, or vacuum brewer, is a two-chambered device that uses vapor pressure and vacuum suction to brew coffee. Heat applied to the lower chamber forces water into the upper vessel to steep the grounds. Once the heat source is removed, the cooling air in the lower chamber creates a vacuum, pulling the brewed coffee back down through a filter. This method produces a remarkably clean, tea-like cup, prized for its ability to highlight delicate aromatics and nuanced flavor profiles.

FundamentalsCupping
Coffee 101 entry
COFFEE BASICSCoffee 101

What is Screen Size?

Screen size is a physical grading method where green coffee beans are sorted by diameter using perforated sieves, with each increment representing 1/64th of an inch. While often used to denote export grades like Kenya AA or Colombia Supremo, screen size is a measure of physical uniformity rather than inherent cup quality. Producers use this process to ensure consistent heat transfer during roasting, as beans of similar dimensions respond more predictably to thermal energy than a heterogeneous mix.

FundamentalsAltitude
Coffee 101 entry
COFFEE BASICSCoffee 101

What is Bean Density?

Bean density is a measure of a coffee bean's physical hardness, determined by the ratio of its mass to its volume. It is primarily a byproduct of altitude: higher elevations provide cooler temperatures that slow the maturation of the coffee cherry, resulting in a more compact, dense cellular structure. This density dictates how a bean absorbs and conducts heat during roasting, making it a critical variable for roasters to manage to avoid defects like scorching or under-development.

FundamentalsAltitudeTerroir
Coffee 101 entry

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