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Who Makes The
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Coffee Answers

EVERYTHING YOU EVER WANTED TO KNOW ABOUT COFFEE.

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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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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.

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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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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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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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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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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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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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What is the ideal coffee-to-water ratio?

The ideal coffee-to-water ratio typically falls between 1:15 and 1:18, meaning one gram of coffee for every 15 to 18 grams of water. A 1:16 ratio is a widely accepted starting point for most brewing fundamentals. Using a scale to measure your coffee measurement by weight ensures consistency, allowing you to adjust your brewing ratio to suit your personal strength preference.

COFFEE BASICSSpecialty coffeeTypica
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What is the bloom phase and why is it important when brewing coffee?

The bloom phase is the initial release of carbon dioxide (degassing) that occurs when hot water first contacts fresh coffee grounds. This bubbling and swelling is a vital brewing technique because CO2 is hydrophobic; by allowing it to escape for 30–45 seconds, you ensure water can fully penetrate the grounds for a more even, balanced, and complete extraction of flavor.

COFFEE BASICSSpecialty coffeeWater
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What is the best grind size for a French press?

The best grind size for a French press is a coarse, uniform grind, similar in texture to sea salt. Because the French press is an immersion brewing method with a long contact time, a coarse grind prevents over-extraction and ensures that the metal mesh filter can effectively separate the grounds from the final cup without letting too much sediment pass through.

COFFEE BASICSSpecialty coffeeFrench press
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How do I know if my coffee beans are fresh?

To determine if your coffee beans are fresh, check the roast date on the packaging; coffee is generally at its peak between one and four weeks after roasting. You can also perform a visual check: fresh beans should have a strong, pleasant aroma and, when brewed, should produce a noticeable 'bloom' as trapped carbon dioxide escapes.

COFFEE BASICSRoasting
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How does water temperature affect coffee extraction?

Water temperature is a primary driver of extraction rate; hotter water extracts coffee compounds more quickly and efficiently, while cooler water extracts them more slowly. Generally, water between 195°F and 205°F (90°C–96°C) is considered optimal. If the temperature is too high, you risk over-extraction and bitterness; if it is too low, you may end up with sour, under-extracted coffee.

COFFEE BASICSSpecialty coffeeBitterness
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Are coffee beans actually beans?

No, coffee beans are not true beans; they are the seeds of a stone fruit known as a coffee cherry. Botanically, coffee belongs to the Rubiaceae family and has no relationship to legumes. These seeds are harvested from the coffee plant, processed to remove the fruit layers, and then roasted to develop the flavors we recognize in our daily cup.

COFFEE BASICSSpecialty coffee
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What temperature is best to brew coffee?

The ideal water temperature for brewing coffee is between 195°F and 205°F. This range provides enough thermal energy to extract the desirable acids, sugars, and aromatic compounds from the grounds. Temperatures below this range often lead to under-extraction, while significantly higher temperatures can contribute to harsh, bitter flavors.

COFFEE BASICSSpecialty coffeeBitterness
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Does dark roast have more caffeine than light roast?

No, dark roast does not have more caffeine than light roast. In fact, light roasts often have slightly more caffeine by volume because the beans are denser. However, the difference is minimal. Caffeine is very stable during the roasting process, so the choice between light and dark roast should be based on flavor preference rather than caffeine content.

COFFEE BASICSSpecialty coffeeLight roast
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How does grind size affect coffee taste?

Grind size is the most critical variable in coffee extraction, determining how much surface area is exposed to water. A finer grind increases extraction, potentially leading to bitterness if over-extracted, while a coarser grind decreases extraction, which can result in sourness if under-extracted. Finding the perfect balance is essential for achieving a sweet, balanced cup.

COFFEE BASICSSpecialty coffeeBitterness
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How to descale a coffee machine?

To descale a coffee machine, remove any water filters and grounds, then fill the reservoir with a commercial descaling solution or a 1:1 mixture of white vinegar and water. Run a brew cycle halfway, pause for 30 minutes to allow the solution to break down mineral deposits, and complete the cycle. Finally, run two to three full cycles with fresh, cool water to thoroughly rinse the internal components and remove any lingering residue or taste.

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What is a single origin coffee?

Single origin coffee refers to beans sourced from one specific geographic location, such as a single country, region, farm, or even a specific microlot. Unlike coffee blends, which combine beans from multiple origins to achieve a consistent flavor, single origin coffee highlights the unique characteristics of its terroir, including soil, climate, and processing methods. While there is no universal rule for labeling, it provides consumers with greater transparency and the opportunity to experience the distinct flavor profile of a particular growing area.

COFFEE BASICSTerroirSingle origin
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What is the best grind size for pour over?

The ideal grind size for pour over is a medium setting, typically resembling the texture of granulated sugar or fine sand. Because pour over is an infusion method, this size balances surface area for extraction with the necessary flow rate to prevent stalling. Start here, then adjust based on taste: if the cup is sour or watery, grind finer to increase extraction; if it is bitter or hollow, grind coarser to reduce it.

COFFEE BASICSTypicaBitterness
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How to make cold brew coffee at home?

To make cold brew, combine one part coarsely ground coffee with four parts cold or room-temperature water by weight. Stir to ensure full saturation, steep for 12 to 18 hours, and filter through a paper or fine-mesh filter. This method relies on time rather than heat to extract sugars and oils, resulting in a low-acidity concentrate that should be diluted with water or milk to your preferred strength before serving.

COFFEE BASICSAcidityCold brew
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How to use a Moka pot?

To brew with a Moka pot, fill the bottom chamber with pre-heated water to just below the safety valve, insert the filter basket, and fill it loosely with medium-fine coffee grounds without tamping. Assemble the pot, place it on medium-low heat, and remove it from the stove as soon as the coffee begins to flow steadily and the pot emits a gurgling sound. This prevents the extraction of bitter, burnt flavors caused by overheating the grounds.

COFFEE BASICSBitternessMoka pot
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What is bloom in coffee brewing?

The coffee bloom is the rapid release of carbon dioxide (CO2) trapped within coffee beans during roasting, triggered when hot water first contacts fresh grounds. By pouring a small amount of water over the coffee and waiting 30–45 seconds, you allow this gas to escape. This prevents the CO2 from repelling water, which would otherwise cause uneven extraction and sour, inconsistent flavors. It is a vital preparation step for pour-over and manual brewing methods using fresh coffee.

COFFEE BASICSPour-overWater
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How to froth milk for latte art?

To froth milk for latte art, you must create microfoam—a silky, paint-like texture with invisible bubbles. Using a steam wand, submerge the tip just below the surface to 'stretch' the milk with air, then angle the pitcher to create a vortex that integrates these bubbles. This technique is essential for mastering espresso drinks and improving your overall coffee skills.

COFFEE BASICSSpecialty coffeeCrema
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Why is a burr grinder better?

A burr grinder is superior because it uses two calibrated, ridged surfaces to crush coffee beans into a uniform particle size, whereas blade grinders indiscriminately shatter beans into a chaotic mix of boulders and dust. This consistency is essential for even extraction; without it, smaller particles over-extract into bitterness while larger chunks remain under-extracted and sour. By controlling the distance between burrs, you gain the precision necessary to unlock the specific flavor profiles intended by the coffee producer.

COFFEE BASICSBitternessGrinding
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What is the best water temperature?

The ideal water temperature for brewing coffee is 90–96°C (195–205°F). While this range is the industry standard for achieving balanced extraction, recent research indicates that temperature itself does not intrinsically alter flavor. Instead, temperature acts as a tool to control the rate of extraction; if you can achieve your target strength (TDS) and extraction yield (PE) through grind size and brew time, the specific temperature within this range becomes secondary to the consistency of your extraction metrics.

COFFEE BASICSGrindingWater
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Does water type affect coffee taste?

Yes, water type fundamentally dictates coffee flavor because it acts as the primary solvent for extraction. Since coffee is 98–99% water, its mineral content—specifically magnesium, calcium, and bicarbonate—determines which compounds are pulled from the grounds. Soft water with low alkalinity allows for vibrant acidity and clarity, while hard, mineral-heavy water buffers acids, often resulting in a flat, dull, or bitter cup. Using water that meets Specialty Coffee Association (SCA) standards is the most effective way to ensure consistent, high-quality extraction.

COFFEE BASICSAcidityBitterness
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How to store beans in a cool place?

To store coffee beans in a cool place, keep them in an airtight, opaque container at a stable room temperature between 15°C and 24°C (59°F–75°F), away from direct sunlight, heat, and moisture. While freezing can slow chemical aging, it risks condensation and flavor contamination if the seal is compromised. For daily use, prioritize a cool, dark pantry over the refrigerator or freezer to avoid the damaging effects of humidity and temperature fluctuations.

COFFEE BASICSFreshness & storage
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Burr vs blade for Fellow Stagg?

Always choose a burr grinder over a blade grinder for your Fellow Stagg setup. A burr grinder uses precision-engineered surfaces to crush beans into a uniform particle size, which is essential for balanced extraction. In contrast, a blade grinder randomly chops beans, creating a chaotic mix of fine dust and large chunks that leads to uneven, muddy, and bitter coffee. For the best results, prioritize a burr grinder to ensure your brew remains consistent and flavorful.

COFFEE BASICSBitternessGrinding
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How to store beans in a container?

To store coffee beans effectively, place them in an opaque, airtight container kept in a cool, dark location away from heat sources like ovens or direct sunlight. Oxygen is the primary driver of staling; minimizing headspace and ensuring a tight seal is critical. Avoid storing beans in the refrigerator or freezer, as temperature fluctuations during removal cause condensation, which introduces moisture and rapidly degrades the volatile aromatic compounds essential to the coffee's flavor profile.

COFFEE BASICSFreshness & storage
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How to store beans in a pantry?

Store coffee beans in a cool, dark, and dry pantry, keeping them in their original, sealed, one-way valve bag. Avoid clear containers or locations near heat sources like ovens or windows. For long-term preservation, vacuum-seal beans in small, pre-weighed doses and store them in a freezer, ensuring they remain sealed until you are ready to grind. Never store beans in the refrigerator, as moisture condensation and odor absorption will rapidly degrade the coffee's delicate volatile aromatics.

COFFEE BASICSGrindingFreshness & storage
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How to store beans in a sealed bag?

To store coffee beans in a sealed bag, keep them in their original, opaque, valve-equipped packaging, stored in a cool, dark, and dry location. The one-way valve is essential: it allows carbon dioxide—a byproduct of roasting—to escape without letting oxygen in. Once opened, squeeze excess air out before resealing the bag tightly. Avoid transferring beans to clear canisters or storing them in the refrigerator, as light and temperature fluctuations accelerate oxidation and moisture-induced staling.

COFFEE BASICSFreshness & storageRoasting
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How to store coffee beans properly?

To store coffee beans properly, keep them in an opaque, airtight container in a cool, dark place like a pantry. Avoid heat, light, moisture, and oxygen, which accelerate oxidation and staleness. For maximum coffee freshness, buy small batches and consume them within two to four weeks of the roast date rather than relying on long-term storage methods like refrigeration.

COFFEE BASICSSpecialty coffeeFreshness & storage
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What is the best water temperature for coffee?

The ideal water temperature for coffee brewing is between 195°F and 205°F (90°C–96°C). This range provides the optimal balance for extraction, pulling out desirable sugars and acids while avoiding the bitterness associated with over-extraction or the sourness of under-extraction. Adjust your temperature within this window based on your specific roast level and brewing method for the best results.

COFFEE BASICSSpecialty coffeeAltitude
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Burr vs blade for pour over?

A burr grinder is essential for pour-over coffee because it produces the uniform particle size required for even extraction. Pour-over brewing relies on a steady, controlled flow of water through the coffee bed; a blade grinder creates inconsistent grounds, including fine dust that clogs the filter and large chunks that under-extract, resulting in a muddy, unbalanced cup.

COFFEE BASICSSpecialty coffeePour-over
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Burr vs blade for Hario Switch?

For the Hario Switch, a burr grinder is significantly better than a blade grinder. Because the Switch uses a hybrid immersion and percolation method, consistent particle size is essential to prevent uneven extraction. A burr grinder provides the uniform grind needed for a balanced cup, whereas a blade grinder creates inconsistent chunks and dust that lead to muddy, unpredictable flavors.

COFFEE BASICSSpecialty coffeePercolator
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Burr vs blade for French press?

A burr grinder is significantly better than a blade grinder for French press coffee. While a blade grinder chops beans into an inconsistent mix of dust and boulders, a burr grinder provides the uniform, coarse grind necessary for even extraction. This consistency prevents the muddy, bitter cup often produced by the uneven particles of a blade grinder.

COFFEE BASICSSpecialty coffeeBitterness
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How do I clean my coffee maker?

To maintain your coffee maker, perform a daily rinse of removable parts like the carafe and filter basket with warm, soapy water. For deep coffee maintenance, descale your machine every three months to remove mineral buildup. Use a solution of equal parts white vinegar and water, run a brew cycle, and flush thoroughly with fresh water to ensure clean coffee equipment care.

COFFEE BASICSWater
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What is the best water temperature for brewing coffee?

The ideal water temperature for brewing coffee is between 195°F and 205°F (90°C–96°C). This range is hot enough to extract the coffee's oils and sugars efficiently without scorching the grounds. If your water is too cool, the coffee will taste sour and under-extracted; if it is too hot, it may taste bitter and burnt.

COFFEE BASICSLight roastMedium roast
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Why is a burr grinder better than a blade grinder?

A burr grinder is superior because it produces a uniform grind size, which is essential for even extraction. Blade grinders chop beans inconsistently, resulting in a mix of large chunks and fine dust that leads to uneven, bitter, or sour coffee. Burr grinders allow you to dial in the exact size needed for your specific brewing method.

COFFEE BASICSSpecialty coffeeEspresso
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Does the type of water affect coffee taste?

Yes, water quality is critical because coffee is over 98% water. The minerals in brewing water, such as magnesium and calcium, act as solvents to extract flavor compounds from coffee grounds. Using filtered water helps remove chlorine and impurities that cause off-flavors, while balanced water chemistry ensures optimal extraction, clarity, and sweetness in your final cup.

COFFEE BASICSWaterSweetness
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What is the best grind size for French press?

The best grind size for a French press is a coarse grind, typically ranging from 750 to 1,000 microns. Visually, the coffee grounds should resemble coarse sea salt, kosher salt, or cracked peppercorns rather than fine powder. This coarse texture is essential to ensure proper extraction during the four-minute steep time while preventing the coffee from becoming overly silty, bitter, or difficult to plunge through the metal mesh filter.

COFFEE BASICSTypicaBitterness
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Why is my coffee sour?

A sharp sour taste may be caused by uneven or insufficient extraction, but it can also reflect a coffee's natural acidity or your brewing water. Try a slightly finer grind or longer contact time, changing one variable at a time. If the cup remains sharp, compare another coffee and examine the water's alkalinity.

COFFEE BASICSBitternessAstringency
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What is the difference between espresso and drip coffee?

The primary difference between espresso and drip coffee is the brewing method. Espresso is made by forcing hot water through finely ground coffee under high pressure, typically taking about 25 seconds to produce a concentrated, intense shot. In contrast, drip coffee relies on gravity, slowly filtering hot water through coarser grounds over several minutes to create a larger, smoother 8 to 12-ounce cup. While both use the same beans, espresso is significantly more concentrated and features a thicker body with crema.

COFFEE BASICSCremaSpecialty coffee
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What is the difference between washed and natural process coffee?

The primary difference is how the fruit is removed from the seed. Washed coffee removes the fruit flesh before drying, resulting in a clean, bright, and acidic cup. Natural process coffee dries the whole cherry intact, allowing the bean to absorb fruit sugars, which creates a fuller-bodied, sweeter, and more fruit-forward flavor profile.

COFFEE BASICSWashedNatural
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What is the best way to store coffee beans?

The best way to store coffee beans is in an airtight, opaque container kept in a cool, dry, and dark place, such as a pantry. Avoid exposing beans to light, heat, moisture, or oxygen, as these elements accelerate staling. Never store coffee in the refrigerator or freezer, as moisture and odors can compromise the flavor.

COFFEE BASICSSpecialty coffeeFreshness & storage
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Is cold brew the same as iced coffee?

No, cold brew and iced coffee are different. Iced coffee is typically hot-brewed coffee that is cooled down, often resulting in a brighter, more acidic flavor. Cold brew is made by steeping coarse coffee grounds in room-temperature or cold water for 12 to 24 hours, creating a smooth, low-acid concentrate that is naturally sweet.

COFFEE BASICSCold brewSpecialty coffee
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Why should I use filtered water for coffee?

You should use filtered water for coffee because it removes impurities like chlorine and heavy metals that negatively impact coffee taste. Since coffee is roughly 98% water, using clean, filtered water ensures that the delicate flavor notes of your beans are not masked by off-flavors, leading to a more balanced, aromatic, and consistent cup of coffee.

COFFEE BASICSSpecialty coffeeWater
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What is the best temperature for brewing coffee?

The best temperature for brewing coffee is generally between 195°F and 205°F (90°C to 96°C). This range is ideal for optimal coffee extraction, balancing the solubility of flavor compounds to avoid sour, under-extracted coffee or bitter, over-extracted results. Maintaining temperature stability throughout the brewing process is key to achieving consistent, high-quality flavor in every cup.

COFFEE BASICSSpecialty coffeeLight roast
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Why does coffee taste different at different altitudes?

Coffee tastes different at different altitudes primarily due to the rate of maturation. Higher altitudes provide cooler temperatures, which slow down the growth of the coffee cherry. This extended development time allows the bean to accumulate more complex sugars and acids, resulting in a denser bean with more vibrant, nuanced, and acidic flavor profiles compared to lower-altitude coffee.

COFFEE BASICSAltitudeTerroir
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How does roast level affect caffeine content?

Roast level has a negligible effect on caffeine content by weight, but it can change the concentration by volume. Because coffee beans lose mass and expand during roasting, a scoop of light roast beans contains more individual beans than a scoop of dark roast. Consequently, light roasts are often slightly more caffeinated when measured by volume, though the difference is minimal.

COFFEE BASICSLight roastMedium roast
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What is a cold brew concentrate?

A cold brew concentrate is a highly potent coffee extract made by steeping coarse coffee grounds in cold or room-temperature water for an extended period, typically 12 to 24 hours. Because of its high coffee-to-water ratio, it is designed to be diluted with water, milk, or ice before drinking, offering a smooth, low-acidity flavor profile.

COFFEE BASICSCold brewSpecialty coffee
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What is the difference between a cortado and a flat white?

The main difference between a cortado and a flat white is the ratio of espresso to milk and the texture of the milk. A cortado is a 1:1 ratio of espresso to steamed milk with little to no foam. A flat white features a higher ratio of milk to espresso and is topped with a thin layer of microfoam.

COFFEE BASICSCremaEspresso
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What is the difference between a latte and a macchiato?

The primary difference is the ratio of espresso to milk. A latte is a larger drink consisting of a shot of espresso topped with a significant amount of steamed milk and a thin layer of foam. A macchiato is a much smaller, espresso-forward drink, consisting of a shot of espresso 'marked' with just a small dollop of steamed milk foam.

COFFEE BASICSCremaEspresso
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What is the purpose of a coffee filter?

The primary purpose of a coffee filter is to separate coffee grounds from the liquid brew, ensuring a clean, sediment-free cup. Paper filters excel at removing oils and fine particles for a bright, clear flavor, while metal filters allow more oils and solids to pass through, resulting in a fuller, heavier body.

COFFEE BASICSPour-overBody
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What is the difference between a latte and a cortado?

The primary difference between a latte and a cortado is the milk-to-espresso ratio. A latte is a larger drink with a significant amount of steamed milk and a thin layer of foam, while a cortado is a smaller, balanced drink consisting of equal parts espresso and warm, lightly textured milk.

COFFEE BASICSCremaEspresso
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Why does coffee taste sour?

Coffee tastes sour primarily due to under-extraction, which occurs when the water fails to dissolve enough of the coffee's sugars and bitter compounds to balance its natural acidity. This is often caused by using a grind that is too coarse, water that is too cool, or a brew time that is too short.

COFFEE BASICSAcidityBitterness
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What is the difference between single origin and blend?

A single origin coffee comes from one specific location, such as a single farm, cooperative, or region, highlighting the unique characteristics of that terroir. A blend combines beans from multiple origins or varieties to create a specific, consistent flavor profile that is often more balanced or complex than a single origin coffee might be on its own.

COFFEE BASICSSingle originBlends
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How long does coffee stay fresh after roasting?

Coffee is generally at its peak freshness between 7 and 21 days after roasting. Immediately after roasting, coffee releases carbon dioxide, a process called degassing, which can interfere with extraction. While it remains safe to drink for months, the volatile aromatic compounds that provide flavor begin to dissipate significantly after about a month, even when stored properly.

COFFEE BASICSFreshness & storageRoasting
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What is the difference between bloom and extraction?

The bloom is the initial stage of brewing where hot water hits the coffee, causing trapped carbon dioxide to escape. Extraction is the entire process of dissolving flavor compounds from the grounds into the water. The bloom is a specific, short-lived event that prepares the grounds for the main extraction phase that follows.

COFFEE BASICSWater
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Why does my coffee taste burnt?

Coffee that tastes burnt is typically the result of over-extraction, where the water has dissolved too many bitter, harsh compounds from the grounds. This can be caused by using water that is too hot, a grind that is too fine, or a brew time that is too long. Alternatively, the beans themselves may be roasted too dark.

COFFEE BASICSTypicaBitterness
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What is the difference between a macchiato and a piccolo?

A macchiato is a shot of espresso 'stained' with a small dollop of milk foam, focusing on the intensity of the coffee. A piccolo is a small, latte-like drink consisting of a single ristretto shot topped with steamed milk, resulting in a balanced, creamy beverage that is much milder than a macchiato.

COFFEE BASICSCremaEspresso
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COFFEE BASICSAnswer

How much coffee should I use per cup?

The 'golden ratio' for brewing coffee is generally 1:15 to 1:18, meaning one gram of coffee for every 15 to 18 grams of water. For a standard 8-ounce cup, this equates to approximately 14 to 18 grams of coffee. Using a scale to measure by weight is the most accurate way to ensure consistent strength and flavor.

COFFEE BASICSWater
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COFFEE BASICSAnswer

What is the best way to clean a coffee maker?

The best way to maintain coffee hygiene is to rinse the carafe and brew basket daily with warm, soapy water. For deep coffee maintenance, perform a full descaling every one to three months using a commercial descaling powder or a white vinegar solution to remove mineral buildup and ensure your equipment operates at peak efficiency.

COFFEE BASICSSpecialty coffeeWater
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COFFEE BASICSAnswer

Is espresso just a roast or a brewing method?

Espresso is strictly a brewing method, not a specific roast level or bean type. It is defined by the use of an espresso machine to force hot water through finely ground coffee under high pressure. While some roasters label bags as "espresso blends" to suggest a flavor profile that performs well under pressure, any coffee roast can be used to brew espresso.

COFFEE BASICSSpecialty coffeeCrema
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COFFEE BASICSAnswer

Why does my Aeropress coffee taste bitter?

Bitter AeroPress coffee is typically caused by over-extraction, which occurs when your grind size is too fine, your water temperature is too high, or your brew time is too long. To fix this, try coarsening your grind, lowering your water temperature to 185°F (85°C), or reducing your total steep time to balance the flavor profile.

COFFEE BASICSSpecialty coffeeBitterness
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COFFEE BASICSAnswer

How do I descale my coffee machine with vinegar?

To descale your coffee maker, fill the reservoir with a mixture of one part white vinegar and two parts water. Run a brew cycle halfway, pause for 30 minutes to let the solution dissolve mineral buildup, then finish the cycle. Finally, run two full cycles of fresh water to remove any lingering vinegar taste and protect your appliance maintenance.

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COFFEE BASICSAnswer

What causes the crema on top of espresso?

Espresso crema is a golden foam formed when pressurized water emulsifies coffee oils and CO2 trapped within the beans. During extraction, the high pressure of an espresso machine forces this dissolved gas out of the grounds, creating tiny bubbles stabilized by oils. Freshness, roast level, and proper grind size are essential for achieving high-quality espresso crema.

COFFEE BASICSCremaSpecialty coffee
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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.

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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
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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
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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
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COFFEE BASICSCoffee 101

What is Cezve?

A cezve is a traditional, long-handled vessel with a pouring lip, specifically designed for brewing Turkish coffee. By boiling extra-finely ground coffee directly with water—and often sugar—the cezve creates a concentrated, unfiltered beverage characterized by its signature foam. It is a foundational brewing method that relies on total immersion and heat control to extract intense body and flavor, serving as a precursor to modern immersion brewing techniques.

FundamentalsCupping
Coffee 101 entry
COFFEE BASICSCoffee 101

What is Bloom?

The bloom is the rapid release of carbon dioxide trapped within coffee beans during the roasting process. When hot water first contacts fresh grounds, the gas escapes, causing the coffee to swell and bubble. This degassing is essential because CO2 creates a physical barrier that repels water; by allowing the bloom to subside for 30–45 seconds, you ensure water can fully penetrate the grounds for a more uniform and efficient extraction.

Fundamentals
Coffee 101 entry
COFFEE BASICSCoffee 101

What is Accessorials?

Accessorials are additional services or charges in coffee logistics beyond standard transportation, such as lift-gate delivery, inside delivery, or storage fees, which can significantly impact the final landed cost of green coffee shipments.

Fundamentals
Coffee 101 entry
COFFEE BASICSCoffee 101

What is Finca?

Finca is the Spanish term for a farm or estate, commonly used in coffee-producing countries to denote a specific property where coffee is grown, harvested, and often processed before being exported to roasters.

FundamentalsTerroir
Coffee 101 entry
COFFEE BASICSCoffee 101

What is Bypass Brewing?

Bypass brewing is a technique where a portion of the total brew water is added directly to the carafe rather than through the coffee grounds, allowing for independent control over extraction and strength.

FundamentalsPour-over
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COFFEE BASICSCoffee 101

What is Rate of Rise Curve?

The Rate of Rise (RoR) curve is a critical roasting metric that tracks the speed at which the temperature of the coffee beans increases over time, serving as a primary guide for roasters to control development and flavor.

Fundamentals
Coffee 101 entry
COFFEE BASICSCoffee 101

What is Coffee gas emission control?

Coffee gas emission control refers to the technologies and protocols used in roasting facilities to manage and reduce the release of smoke, particulates, and volatile organic compounds into the atmosphere during the roasting process.

FundamentalsRoasting
Coffee 101 entry
COFFEE BASICSCoffee 101

What is American Preparation?

American Preparation (AP) is a green coffee grading standard that allows for a higher number of defects compared to European Preparation, often used for commercial-grade coffees.

FundamentalsSpecialty coffee
Coffee 101 entry
COFFEE BASICSCoffee 101

What is Coffee Roast Gas Emission Control?

Coffee roast gas emission control refers to the technologies and protocols used by roasteries to capture and neutralize smoke, particulate matter, and volatile organic compounds (VOCs) generated during the roasting process to meet environmental standards.

FundamentalsOrganic
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COFFEE BASICSCoffee 101

What is Excelsa?

Excelsa is a distinct species of coffee (Coffea liberica var. excelsa) known for its unique, tart, and fruity flavor profile. Often used in blends to add complexity, it is a hardy plant that grows well in diverse climates.

FundamentalsArabicaLiberica
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COFFEE BASICSCoffee 101

What is Coffee Roast Color Uniformity?

Coffee roast color uniformity refers to the consistency of color across all beans in a roasted batch. High uniformity indicates a well-controlled roast, while uneven color often suggests defects like tipping, scorching, or uneven heat distribution.

FundamentalsRoasting
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COFFEE BASICSCoffee 101

What is Total Volatile Organic Compounds (TVOC)?

Total Volatile Organic Compounds (TVOC) refers to the aggregate sum of volatile organic chemicals emitted from coffee during roasting and storage, which significantly influence the aromatic complexity and sensory profile of the final cup.

Fundamentals
Coffee 101 entry
COFFEE BASICSCoffee 101

What is Hydro-Hulling?

Hydro-hulling is a specialized coffee processing method, primarily used in Indonesia, where the parchment is removed from the bean while the coffee still retains a high moisture content, resulting in a distinctively heavy-bodied, earthy cup.

FundamentalsWet-HulledTerroir
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COFFEE BASICSCoffee 101

What is Coffee Cherry Brix?

Coffee Cherry Brix is a measurement of the sugar content in the mucilage of a coffee cherry, used by farmers to determine the optimal ripeness for harvesting and to predict the potential sweetness of the final cup.

FundamentalsFermentation
Coffee 101 entry
COFFEE BASICSCoffee 101

What is Traceability Report?

A traceability report is a document that tracks a coffee's journey from the specific farm or cooperative to the roaster, providing transparency regarding origin, processing methods, and the social or economic conditions of production.

FundamentalsSpecialty coffee
Coffee 101 entry
COFFEE BASICSCoffee 101

What is Alkalinity in Water?

Alkalinity in water refers to the concentration of bicarbonate and carbonate ions, which act as a buffer against acidity. In coffee brewing, it dictates how much of the coffee's inherent acidity is perceived by the palate.

FundamentalsWater
Coffee 101 entry
COFFEE BASICSCoffee 101

What is Coffee Appellation?

A coffee appellation is a protected geographic designation that identifies where coffee was grown, often implying specific environmental conditions and quality standards that contribute to a unique, recognizable flavor profile.

FundamentalsTerroir
Coffee 101 entry
COFFEE BASICSCoffee 101

What is Spent Grounds?

Spent grounds are the leftover coffee particles remaining after the brewing process, having already surrendered their soluble compounds to the water. While they lack flavor, they remain rich in organic matter and nitrogen.

Fundamentals
Coffee 101 entry
COFFEE BASICSCoffee 101

What is Coffee Cherry Sorting Tanks?

Coffee cherry sorting tanks are water-filled vessels used at the washing station to separate high-quality, dense cherries from low-quality, defective, or unripe ones based on their buoyancy.

Fundamentals
Coffee 101 entry
COFFEE BASICSCoffee 101

What is Coffee Pod-to-Water Ratio?

The coffee pod-to-water ratio is the fixed or adjustable relationship between the amount of coffee contained in a pre-packaged pod and the volume of water used to extract it, determining the strength and intensity of the brew.

Fundamentals
Coffee 101 entry
COFFEE BASICSCoffee 101

What is Coffee Water Activity Measurement?

Coffee water activity measurement is a quality control metric that quantifies the amount of 'free' water available in green coffee beans, which is essential for predicting shelf life and preventing mold growth during storage and transport.

FundamentalsFreshness & storageSpecialty coffee
Coffee 101 entry
COFFEE BASICSCoffee 101

What is Caffè Crema?

Caffè Crema is a long-style espresso preparation, popular in Switzerland, Austria, and Northern Italy, that uses a coarser grind and higher water volume than a standard espresso to produce a larger, milder cup.

FundamentalsEspressoGrinding
Coffee 101 entry
COFFEE BASICSCoffee 101

What is Portafilter Basket Precision?

Portafilter basket precision refers to the manufacturing accuracy of the holes in an espresso machine's filter basket, which directly impacts the uniformity of water flow, extraction consistency, and the overall quality of the espresso shot.

FundamentalsEspressoGrinding
Coffee 101 entry
COFFEE BASICSCoffee 101

What is Water Mineral Hardness?

Water mineral hardness refers to the concentration of dissolved minerals, primarily calcium and magnesium, in brewing water, which significantly influences the extraction of coffee compounds and the final perceived acidity and body of the cup.

FundamentalsWater
Coffee 101 entry
COFFEE BASICSCoffee 101

What is Coffee Genetic Diversity?

Coffee genetic diversity refers to the variety of genetic material within the coffee species, which is essential for the plant's resilience against pests, diseases, and climate change, and for maintaining the future of coffee production.

Fundamentals
Coffee 101 entry
COFFEE BASICSCoffee 101

What is Coffee cherry ripening?

Coffee cherry ripening is the physiological process where the coffee fruit matures from green to its final color, typically red or yellow, signaling the development of sugars and acids essential for high-quality coffee flavor.

FundamentalsAltitude
Coffee 101 entry
COFFEE BASICSCoffee 101

What is Coffee Moisture Meters?

Coffee moisture meters are precision instruments used to measure the water content within green coffee beans, ensuring the coffee is dried to the correct level for safe storage, transport, and optimal roasting performance.

FundamentalsFreshness & storage
Coffee 101 entry
COFFEE BASICSCoffee 101

What is Coffee Moisture Meters at Origin?

Coffee moisture meters at origin are essential precision tools used by producers and mill managers to measure the water content of green coffee, ensuring it is dried to the industry-standard 10-12% range for safe storage and transport.

FundamentalsFreshness & storage
Coffee 101 entry
COFFEE BASICSCoffee 101

What is Coffee Wastewater Management?

Coffee wastewater management refers to the treatment and responsible disposal of water used during coffee processing. It is essential for preventing environmental contamination and protecting local watersheds from the organic pollutants found in processing byproducts.

FundamentalsFermentation
Coffee 101 entry
COFFEE BASICSCoffee 101

What is Coffee Nursery Management?

Coffee nursery management is the systematic process of raising healthy coffee seedlings from seeds or cuttings until they are ready for field planting. It focuses on soil health, disease prevention, and proper nutrition to ensure long-term farm productivity.

Fundamentals
Coffee 101 entry
COFFEE BASICSCoffee 101

What is Coffee Extraction Yield Percentage?

Coffee extraction yield percentage measures the total amount of soluble material dissolved from dry coffee grounds into the final brewed beverage. It is a key metric for evaluating brewing efficiency and achieving a balanced, flavorful cup.

FundamentalsWater
Coffee 101 entry
COFFEE BASICSCoffee 101

What is Coffee Roasting Safety Protocols?

Coffee roasting safety protocols are the essential procedures and equipment standards designed to prevent fires, equipment damage, and operator injury. These include proper ventilation, chaff management, and regular maintenance of gas and electrical systems.

FundamentalsRoasting
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