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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

How to adjust grind size?

To adjust grind size, move your grinder's adjustment dial toward a finer setting to increase extraction or toward a coarser setting to decrease it. Always make small, incremental changes and brew a test cup to evaluate the flavor. If your coffee tastes sour, grind finer; if it tastes bitter, grind coarser to balance the extraction.

COFFEE BASICSPour-overBitterness
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What is over-extraction?

Over-extraction occurs when too much flavor is dissolved from the coffee grounds, resulting in a bitter, dry, or astringent cup. This happens when the brewing process is too long, the grind is too fine, or the water temperature is too high. It essentially pulls out the harsh, woody compounds that should remain in the grounds.

COFFEE BASICSPour-overBitterness
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How to fix sour coffee?

Sour coffee is typically a sign of under-extraction, meaning the water didn't pull enough sweetness and balance from the grounds. To fix it, try grinding your coffee finer, increasing your water temperature, or extending your brew time. These adjustments help the water extract more of the sugars and deeper flavors needed to balance the acidity.

COFFEE BASICSPour-overTypica
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What is a flat burr grinder?

A flat burr grinder is a coffee grinder that uses two parallel, ring-shaped discs to shear coffee beans into uniform particles. By maintaining a consistent distance between these discs, the equipment ensures high grind consistency, which is essential for achieving flavor clarity and balanced extraction in both specialty pour-over coffee and modern, precision-focused espresso brewing.

COFFEE BASICSSpecialty coffeeTerroir
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What is coffee degassing?

Coffee degassing is the natural process where roasted beans release carbon dioxide (CO₂) trapped inside their cellular structure during the roasting process. Because fresh coffee releases gas rapidly, brewing too soon can cause uneven extraction and masked flavors. Most experts recommend waiting several days after the roast date to allow the coffee to stabilize for optimal flavor.

COFFEE BASICSLight roastSpecialty coffee
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Why is a burr grinder better?

A burr grinder is better than a blade grinder because it produces a consistent grind size, which is essential for even extraction. While blade grinders chop beans into uneven, jagged pieces, burr grinders use two abrasive surfaces to crush beans into uniform particles, resulting in a cleaner, more balanced, and higher-quality cup of coffee.

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What is a conical burr grinder?

A conical burr grinder is a type of coffee grinder that uses a cone-shaped inner burr and a matching outer ring to crush coffee beans into uniform particles. This design is highly efficient and popular for home use, as it provides excellent grind consistency and is generally quieter and cooler than other grinding mechanisms.

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How does roast level affect flavor?

Roast levels fundamentally change coffee flavor by altering the bean's chemical structure through heat. Light roasts preserve the unique characteristics of the coffee's origin, often highlighting acidity and floral notes. Darker roasts emphasize the flavors developed during the roasting process itself, such as caramelization, chocolate, and bitterness, while reducing the bean's original acidity.

COFFEE BASICSTerroirLight roast
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How much coffee should I use per cup?

A standard starting point for a great cup of coffee is a ratio of 1:16, meaning one gram of coffee for every 16 grams of water. This is roughly two tablespoons of ground coffee for every six ounces of water. Using a scale is the most accurate way to ensure consistency and avoid guessing with scoops.

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Why does my coffee taste bitter?

Bitter coffee is most often caused by over-extraction, which happens when too much flavor is pulled from the grounds. This can occur if your grind size is too fine, your water temperature is too high, or your brewing time is too long. Adjusting these variables can help you fix bitter coffee and achieve a more balanced, enjoyable cup.

COFFEE BASICSSpecialty coffeeBitterness
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Why does my coffee taste sour?

Sour coffee is typically a sign of under-extraction, meaning the water didn't pull enough flavor from the beans. This often happens when the grind is too coarse, the water temperature is too low, or the brewing time is too short. To fix this, try grinding your beans finer or increasing your contact time to balance the acidity.

COFFEE BASICSSpecialty coffeeLight roast
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What is the best water temperature for 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 complex flavors and oils without scorching the grounds. If your water is too hot, it can lead to bitterness; if it is too cool, it can result in sour, under-extracted coffee.

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How long does ground coffee stay fresh?

Ground coffee begins to lose its peak flavor within minutes of being ground due to increased surface area and exposure to oxygen. While it remains safe to drink for weeks, it will taste stale and lose its vibrant notes within 15 to 30 minutes. For the best experience, grind your coffee immediately before brewing.

COFFEE BASICSSpecialty coffeeOrganic
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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 content is largely determined by the coffee variety and the amount of coffee used, rather than the roast level.

COFFEE BASICSSpecialty coffeeLight roast
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What temperature should my water be for coffee?

For most brewing methods, water temperature should be between 92°C and 96°C (197°F–205°F). While this range is the industry standard for consistent extraction, temperature primarily acts as a tool to control the rate of extraction. If you achieve your target extraction yield and brew strength, minor fluctuations within or slightly below this range often have less impact on the final sensory profile than previously assumed, provided the coffee is properly ground and the brew ratio is consistent.

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How do I store coffee beans to keep them fresh?

To maintain peak freshness, store whole coffee beans in an opaque, airtight container kept in a cool, dark location away from heat sources like ovens or direct sunlight. For long-term preservation, you may freeze beans in airtight, portioned containers to significantly slow oxidation and off-gassing. Always avoid storing coffee in the refrigerator, as moisture condensation and odor absorption will rapidly degrade the beans' delicate volatile aromatic compounds.

COFFEE BASICSFreshness & storage
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What is the difference between cold brew and iced coffee?

The fundamental difference is extraction temperature: iced coffee is brewed hot to capture volatile aromatics and acidity, then chilled, while cold brew is steeped in cold water for 12–24 hours to prioritize sweetness and body. Iced coffee offers a bright, tea-like profile, whereas cold brew produces a mellow, chocolatey concentrate that relies on time rather than heat to dissolve coffee solids.

COFFEE BASICSAciditySweetness
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What is a burr grinder vs blade grinder?

A burr grinder uses two abrasive surfaces to crush coffee beans to a uniform size, while a blade grinder uses a high-speed propeller to randomly chop them. Because burr grinders control particle size through a fixed gap, they ensure even extraction and flavor clarity. Blade grinders produce a chaotic mix of fine dust and large chunks, leading to simultaneous bitterness and sourness. For any brewing method where flavor balance matters, a burr grinder is the essential tool for consistent results.

COFFEE BASICSBitternessGrinding
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What is the golden ratio for coffee brewing?

The "golden ratio" for coffee is a starting baseline of 55 grams of coffee per liter of water (approximately 1:18), designed to achieve a target strength of 1.15–1.45% Total Dissolved Solids (TDS) and an extraction yield of 18–22%. While this ratio provides a consistent foundation for filter brewing, it is not a universal rule; it must be adjusted based on your specific coffee's roast profile, grind size, and water chemistry to reach your preferred balance of flavor.

COFFEE BASICSGrindingWater
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How to brew coffee with a Chemex?

To brew with a Chemex, use a 1:15 to 1:17 coffee-to-water ratio with a medium-coarse grind. Rinse the thick paper filter thoroughly with hot water to remove papery notes and preheat the glass. Add your grounds, saturate them with a small amount of water for a 30-second bloom, then pour the remaining water in steady, concentric circles. Aim for a total brew time of four to five minutes for a clean, sediment-free cup that highlights delicate acidity.

COFFEE BASICSAcidityGrinding
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What is a bloom in coffee brewing?

A coffee bloom is the initial wetting of ground coffee with a small amount of hot water to trigger the rapid release of trapped carbon dioxide. By allowing this gas to escape for 30–45 seconds before the main extraction, you prevent the CO2 from repelling water, which ensures more uniform contact between the water and the grounds. This simple pre-infusion step is essential for achieving a balanced, fully developed flavor profile rather than a sour or hollow cup.

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How to tell if coffee beans are stale?

Stale coffee is identified by a lack of vibrant aroma, a hollow or "papery" flavor profile, and the absence of a bloom when brewing. While visual cues like oily, shiny surfaces often indicate that internal oils have migrated and oxidized, the most reliable test is sensory: fresh coffee should smell fragrant and taste complex, whereas stale beans produce a flat, one-dimensional cup. If your coffee lacks these characteristics, it has likely lost its volatile aromatic compounds to oxidation.

COFFEE BASICSFreshness & storage
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What is a flat burr vs conical burr grinder?

Flat burr grinders use two parallel, horizontal discs to shear coffee beans into a uniform particle size, often resulting in higher flavor clarity and separation. Conical burr grinders use a cone-shaped inner burr and a ringed outer burr to crush beans, typically producing a wider particle distribution that emphasizes body and mouthfeel. While flat burrs are favored for precision and modern espresso, conical burrs are generally quieter, cooler, and more forgiving for diverse brewing methods.

COFFEE BASICSTypicaBody
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What is the difference between a latte and a cappuccino?

The primary difference between a latte and a cappuccino is the ratio of milk to foam and the resulting texture. A latte is a milk-forward drink characterized by a high volume of steamed milk and a thin layer of microfoam, creating a creamy, uniform mouthfeel. Conversely, a cappuccino is built on a 1:1:1 ratio of espresso, steamed milk, and airy foam, resulting in a lighter, more textured beverage where the espresso flavor remains more prominent.

COFFEE BASICSBodyEspresso
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What is the difference between a French press and a pour over?

The fundamental difference lies in the extraction mechanism: French press is an immersion method where grounds steep in water, resulting in a heavy, textured body due to retained oils and fines. Pour over is a percolation method where fresh water continuously flows through a bed of grounds and a filter, producing a cleaner, more nuanced cup that highlights the specific origin characteristics of the coffee.

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How to make cold brew at home?

To make cold brew at home, combine coarsely ground coffee with room-temperature water in a 1:8 ratio by weight, stir to ensure full saturation, and steep for 12 to 24 hours. After steeping, filter the mixture through a fine-mesh sieve or paper filter to remove all grounds. This immersion method relies on time rather than heat to extract compounds, resulting in a beverage with lower perceived acidity and a distinct, mellow flavor profile.

COFFEE BASICSAcidityCold brew
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What is the best water for brewing coffee?

The best water for brewing coffee is clean, odor-free, and filtered to a moderate mineral balance, specifically targeting a total dissolved solids (TDS) level of 75–150 mg/L. While the Specialty Coffee Association (SCA) provides technical guidelines, the goal is to avoid extremes: water that is too soft lacks the mineral ions necessary to extract flavor, while water that is too hard or high in alkalinity masks delicate acidity and creates a chalky, flat mouthfeel.

COFFEE BASICSAcidityBody
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How to use a scale for coffee?

To use a scale for coffee, place your brewing vessel on the scale, tare it to zero, and measure both your dry coffee grounds and your water by weight rather than volume. Aim for a consistent brew ratio—typically 1:16 for drip or 1:2 for espresso—to ensure repeatable extraction. Using weight eliminates the inaccuracies of scoop-based measurements, allowing you to honor the producer's work by consistently hitting your target strength and extraction yield.

COFFEE BASICSTypicaEspresso
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What is a ristretto?

A ristretto is a concentrated espresso shot extracted with a restricted volume of water, typically using a 1:1 ratio of dry grounds to liquid yield. By stopping the extraction early, the barista captures the initial phase of the brew—characterized by high concentrations of sugars and organic acids—while truncating the later phase where bitter, astringent compounds typically dissolve. This results in a beverage with a syrupy, intense mouthfeel that emphasizes sweetness and acidity over the balanced, rounded profile of a standard espresso.

COFFEE BASICSTypicaAcidity
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How to make espresso without a machine?

True espresso requires approximately 9 bars of pressure to emulsify coffee oils into crema, a feat impossible to replicate perfectly without a machine. However, you can produce a concentrated, espresso-style shot using an AeroPress or a Moka pot. These methods prioritize high-ratio brewing—using a fine grind and minimal water—to mimic the intensity and syrupy mouthfeel of traditional espresso, providing a robust base for milk-based drinks despite lacking the mechanical pressure required for authentic crema.

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What is a medium roast coffee?

A medium roast is a coffee profile developed between the first and second crack of the bean, typically characterized by a balanced acidity, increased body, and the emergence of caramelization-driven sweetness. It serves as a bridge between the bright, origin-focused acidity of light roasts and the carbonized, bittersweet intensity of dark roasts. This level is favored for its versatility, as it retains enough structural integrity to highlight the producer's processing methods while softening the sharp, tea-like notes found in lighter profiles.

COFFEE BASICSTypicaLight roast
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What is the best grind for drip coffee?

The ideal grind for drip coffee is a medium consistency, typically resembling sea salt. This size balances surface area and flow rate, allowing water to extract balanced flavors without stalling the brew or causing excessive bitterness. If your coffee tastes sour, adjust to a finer setting; if it tastes bitter or the brew time is too long, move toward a coarser setting to improve flow and clarity.

COFFEE BASICSTypicaBitterness
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How to clean a French press?

To clean a French press, disassemble the plunger assembly entirely—unscrewing the mesh screen from the metal discs—after every use. Rinse all components with hot water to remove spent grounds, then wash with mild, unscented dish soap to break down the volatile coffee oils that cause rancidity. Thoroughly dry all parts before reassembly to prevent mold growth and ensure your next brew remains free of stale, bitter off-flavors.

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How to make coffee with a Moka pot?

To brew with a Moka pot, fill the bottom chamber with pre-heated water just below the safety valve and the basket with medium-fine coffee grounds. Assemble the pot, place it over medium-low heat, and remove it from the stove the moment the coffee begins to flow steadily or gurgle. Immediately cool the base under cold running water to halt extraction, preventing the metallic, bitter flavors caused by overheating the grounds.

COFFEE BASICSBitternessMoka pot
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What is the best grind for Aeropress?

The ideal grind for an AeroPress is a medium-fine setting, specifically finer than standard drip coffee but coarser than espresso. This particle size balances the device's immersion-style brewing with its pressure-assisted filtration, ensuring optimal extraction without the bitterness caused by over-extraction or the sourness of under-extraction. Because the AeroPress is highly versatile, you should adjust your grind size based on your specific roast profile and total brew time: use a finer grind for shorter brew times and a coarser grind for longer, immersion-heavy recipes.

COFFEE BASICSBitternessEspresso
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How to make coffee with a French press?

To brew exceptional French press coffee, use a 1:15 coffee-to-water ratio with a coarse, uniform grind. Pour 200°F water over the grounds, steep for four minutes, and gently plunge. Crucially, decant the coffee immediately after pressing to halt extraction; leaving it in the carafe causes the grounds to continue steeping, leading to unwanted bitterness and astringency that masks the producer's hard work.

COFFEE BASICSBitternessAstringency
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What is the best way to clean a coffee grinder?

The best way to clean a coffee grinder is to use a dedicated grinder cleaning tablet or a stiff, dry brush to remove old coffee oils and grounds. Avoid using water, as moisture can cause rust and damage the burrs. For a deep clean, disassemble the hopper and burr assembly periodically to clear out trapped debris and ensure consistent grind quality.

COFFEE BASICSGrindingWater
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What is the difference between light, medium, and dark roast?

The difference between roast levels is primarily the duration and temperature of the roasting process. Light roasts preserve the bean's original origin characteristics, offering high acidity and floral or fruity notes. Medium roasts balance these flavors with more body, while dark roasts emphasize the roaster's influence, resulting in lower acidity, a heavy, oily body, and bold, smoky, or chocolatey flavors.

COFFEE BASICSSpecialty coffeeTerroir
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What is the best grind for Moka pot?

The best grind for a Moka pot is a medium-fine consistency, similar to fine sand or granulated sugar. This setting provides the ideal balance for the brewer's pressurized extraction, ensuring a rich, full-bodied cup without the bitterness caused by overly fine grinds or the watery, weak flavor resulting from a grind that is too coarse.

COFFEE BASICSSpecialty coffeeBitterness
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How to store coffee beans in the freezer?

Freezing coffee is effective for long-term storage if done correctly to prevent moisture and freezer burn. Divide beans into small, airtight, moisture-proof portions that can be used within a few days. Once thawed, never refreeze the beans, as condensation will ruin the flavor and accelerate staling.

COFFEE BASICSSpecialty coffeeFreshness & storage
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What is the difference between a burr and blade grinder?

A burr grinder uses two revolving abrasive surfaces to crush beans into uniform particles, while a blade grinder uses a spinning metal blade to chop them inconsistently. Burr grinders provide the precision necessary for even extraction, whereas blade grinders create a mix of fine dust and large chunks, leading to uneven, bitter, or sour coffee.

COFFEE BASICSSpecialty coffeeBitterness
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What is a siphon brewer?

A siphon brewer, or vacuum brewer, is a manual coffee maker that uses vapor pressure and a vacuum to brew coffee. It consists of two chambers: water is heated in the bottom, forced upward into the top chamber to mix with grounds, and then pulled back down through a filter once the heat source is removed.

COFFEE BASICSSpecialty coffeeWater
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How to make iced coffee with hot coffee?

To make iced coffee with hot coffee, use the 'flash brew' method: brew your coffee directly over ice using only half the required water. The hot coffee extracts the flavor, while the ice instantly cools it, locking in aromatics that are often lost when cooling hot coffee slowly. Use the remaining water as hot water to complete the brew.

COFFEE BASICSCold brewSpecialty coffee
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How to store coffee beans for freshness?

To maintain coffee freshness, store your beans in an opaque, airtight container kept in a cool, dark, and dry location. Avoid exposure to oxygen, light, heat, and moisture, which accelerate flavor degradation. For the best results, purchase whole beans in quantities that you can consume within two to four weeks of the roast date.

COFFEE BASICSSpecialty coffeeFreshness & storage
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What is the difference between a flat and conical burr?

Conical burrs consist of a cone-shaped inner burr and a matching outer ring, while flat burrs feature two horizontal, serrated discs facing each other. Conical burrs are often praised for their forgiving nature and ease of use, while flat burrs are favored for their ability to produce highly uniform particles, resulting in greater flavor clarity and complexity.

COFFEE BASICSSpecialty coffee
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What is a V60?

The Hario V60 is a popular cone-shaped pour over coffee dripper known for its 60-degree angle and internal spiral ridges. This manual brewing method provides exceptional control over extraction, resulting in a clean, bright cup that highlights the nuanced flavor profiles of specialty coffee. It is a staple piece of coffee gear for home enthusiasts and professional baristas alike.

COFFEE BASICSSpecialty coffeePour-over
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How to brew coffee with an Aeropress?

To brew with an AeroPress, combine medium-fine ground coffee with hot water in the chamber, stir briefly to ensure saturation, and use the plunger to apply gentle, steady air pressure. This forces water through the grounds and filter, creating a clean, concentrated cup. By adjusting grind size, water temperature, and agitation, you can tailor the extraction to highlight the specific flavor profile of the producer's harvest.

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What is a coffee bloom time?

A coffee bloom is the initial wetting of ground coffee with a small amount of hot water, typically lasting 30 to 45 seconds, to release trapped carbon dioxide. By expelling this gas before the main pour, you prevent it from repelling water, which ensures more uniform saturation and consistent extraction. A vigorous bloom is a primary indicator of coffee freshness, as the gas content naturally dissipates over time following the roasting process.

COFFEE BASICSTypicaWater
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How to make coffee with a pour over?

To brew pour over coffee, use a 1:16 coffee-to-water ratio with medium-fine grounds and water between 195°F and 205°F. Begin by saturating the grounds with double their weight in water to 'bloom' for 30–45 seconds, releasing trapped carbon dioxide. Gradually pour the remaining water in steady, circular motions to maintain consistent agitation. Aim for a total brew time of 2.5 to 4 minutes, adjusting your grind size finer if the cup tastes sour or coarser if it tastes bitter.

COFFEE BASICSBitternessPour-over
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What is the difference between a burr and blade grinder for drip?

A burr grinder crushes beans into uniform particles, while a blade grinder chops them into an uneven mix of sizes. For drip coffee, which relies on a consistent flow of water through the grounds, a burr grinder is superior because it ensures even extraction, preventing the bitterness and weak flavor caused by the inconsistent particles of a blade grinder.

COFFEE BASICSBitternessPour-over
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How to make coffee with a siphon?

Siphon brewing uses vapor pressure to push hot water into an upper chamber for immersion, followed by a vacuum-induced drawdown through a filter. To brew, heat water in the lower globe, insert the upper chamber once steam rises, add medium-fine grounds, and stir. After roughly 60 seconds, remove the heat source; the cooling lower chamber creates a vacuum that pulls the brewed coffee back down, resulting in a clean, tea-like body that highlights delicate origin characteristics.

COFFEE BASICSBodyWater
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How to store coffee beans in a container?

Store roasted coffee in an opaque, airtight container kept in a cool, dark place to minimize exposure to oxygen, light, heat, and moisture. Oxygen is the primary driver of staling; by limiting air contact, you preserve the volatile aromatic compounds that define the coffee's character. Keep beans whole until immediately before brewing to minimize surface area exposure, and avoid clear canisters that allow light-induced degradation.

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How to make coffee with a drip machine?

To brew superior drip coffee, use a scale to measure a 1:16 to 1:18 coffee-to-water ratio by weight, rather than relying on scoops or machine markings. Ensure your machine reaches a water temperature between 92°C and 96°C (197°F–205°F) to achieve proper extraction. Use freshly ground, high-quality beans and filtered water to maintain clarity. If your machine cannot maintain these temperatures, it will consistently under-extract, regardless of the coffee quality.

COFFEE BASICSPour-overWater
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How to store coffee beans for long term?

For long-term storage, seal whole roasted coffee beans in airtight, opaque, moisture-proof packaging and place them in a freezer at a constant temperature. To prevent condensation and flavor degradation, divide beans into small, single-use portions before freezing to avoid repeated thaw-refreeze cycles. Never grind beans before storage, as the increased surface area accelerates oxidation and the loss of volatile aromatic compounds. Keep beans away from light, heat, and humidity, which catalyze staling and microbial activity.

COFFEE BASICSGrindingFreshness & storage
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What is the difference between a burr and blade grinder for cold brew?

A burr grinder uses two abrasive surfaces to mill coffee into uniform particles, whereas a blade grinder uses a spinning metal blade to violently chop beans into an inconsistent mix of dust and boulders. For cold brew, which requires a coarse, uniform grind to prevent over-extraction and muddiness, a burr grinder is essential. Blade grinders create excessive 'fines' that pass through filters, resulting in a gritty, astringent cup that fails to highlight the nuanced flavor profiles developed by the producer.

COFFEE BASICSAstringencyCold brew
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What is the best grind for percolator?

The optimal grind for a percolator is a coarse consistency, similar to sea salt or cracked peppercorns. Because percolators cycle near-boiling water through the grounds repeatedly, a coarse grind is essential to slow the extraction rate. This prevents the over-extraction of bitter compounds and keeps fine particles from passing through the basket, ensuring a cleaner, more balanced cup rather than a muddy, astringent brew.

COFFEE BASICSBitternessAstringency
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How to make coffee with a vacuum brewer?

To brew with a vacuum brewer, heat water in the lower vessel until vapor pressure forces it into the upper chamber containing coffee grounds. Once the heat source is removed, the cooling gas in the lower vessel contracts, creating a vacuum that pulls the brewed coffee back through the filter. This method combines immersion brewing with a pressurized draw-down, resulting in a clean, aromatic cup that highlights the delicate acidity often prized by producers.

COFFEE BASICSAcidityWater
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What is the best grind for Turkish coffee?

The best grind for Turkish coffee is an ultra-fine, powder-like consistency, typically ranging between 40 and 220 microns. This grind, which should feel like flour rather than sand, is essential because the coffee is not filtered; the grounds remain in the cup to settle. Achieving this texture requires a specialized burr grinder capable of extreme fineness, as standard espresso grinders are generally too coarse to reach the necessary particle size for authentic extraction.

COFFEE BASICSTypicaEspresso
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How to store coffee beans in a cool place?

Store roasted coffee beans in an opaque, airtight container kept in a cool, dark pantry or cupboard, away from heat sources like stoves or direct sunlight. Avoid the refrigerator or freezer for daily use, as frequent temperature fluctuations cause condensation that rapidly degrades flavor. If you must freeze beans for long-term storage, use vacuum-sealed, moisture-proof packaging and allow the beans to reach room temperature before opening to prevent moisture accumulation.

COFFEE BASICSFreshness & storage
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COFFEE BASICSAnswer

What is the difference between a burr and blade grinder for Turkish coffee?

For Turkish coffee, a burr grinder is essential because it produces the ultra-fine, flour-like consistency required for proper extraction. Blade grinders cannot achieve this; they rely on a spinning propeller that creates a chaotic mix of boulders and dust. This inconsistency leads to uneven extraction, where the fine particles over-extract into bitterness while the larger chunks remain under-extracted, resulting in a muddy, unbalanced cup that lacks the clarity and texture characteristic of traditional Turkish coffee.

COFFEE BASICSBitternessGrinding
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COFFEE BASICSAnswer

What is the best grind for cold drip?

The best grind for cold drip is a medium-coarse grind, similar in texture to kosher salt. Unlike immersion cold brew, which often requires a coarser setting, cold drip uses a slow, controlled drip rate over several hours. This medium-coarse grind balances the extended contact time, ensuring optimal extraction without producing the bitterness associated with finer grinds.

COFFEE BASICSSpecialty coffeeBitterness
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COFFEE BASICSAnswer

How to make coffee with a cold drip tower?

To use a cold drip tower, place medium-fine ground coffee in the filter chamber, top with a paper filter, and set the valve to release ice-cold water at a rate of approximately one drip per second. This slow percolation, typically lasting four to eight hours, extracts nuanced aromatics and lipids without the muddiness of long-immersion cold brew. Monitor the drip rate periodically, as the flow may fluctuate as the coffee bed saturates and the water level in the reservoir drops.

COFFEE BASICSTypicaPour-over
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COFFEE BASICSAnswer

What is the difference between a burr and blade grinder for cold drip?

A burr grinder uses two abrasive surfaces to crush beans into uniform particles, while a blade grinder uses a spinning blade to chop them unevenly. For cold drip, which requires a consistent, coarse grind to prevent over-extraction and bitterness, a burr grinder is essential to ensure even flavor extraction and a clean, balanced cup.

COFFEE BASICSBitternessPour-over
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COFFEE BASICSAnswer

What is the best grind for Clever Dripper?

The ideal grind for a Clever Dripper is medium-coarse, similar to the texture of sea salt or coarse sand. Because the device functions as a hybrid immersion brewer, this setting balances the extended contact time of steeping with the final drawdown phase. If your brew tastes thin or watery, adjust to a finer setting; if it is bitter or the drawdown stalls, shift toward a coarser grind to improve flow.

COFFEE BASICSBitternessPour-over
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COFFEE BASICSAnswer

How to make coffee with a Clever Dripper?

To brew with a Clever Dripper, place a rinsed filter in the device, add 25g of medium-coarse ground coffee, and pour 375g of hot water over the grounds. Cover with the lid and steep for two minutes. Stir the slurry to submerge floating grounds, then place the dripper onto your carafe or mug to trigger the valve and initiate the drawdown. The total brew time should conclude around 3:30; adjust your grind size if the flow is too fast or slow.

COFFEE BASICSPour-overGrinding
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COFFEE BASICSAnswer

What is the difference between a burr and blade grinder for Clever Dripper?

A burr grinder crushes coffee beans into uniform particles, while a blade grinder chops them into an uneven mix of sizes. For the Clever Dripper, which uses immersion brewing, a consistent grind is vital to ensure even extraction. A burr grinder prevents the bitterness caused by fine particles and the weak flavor caused by uneven, coarse chunks.

COFFEE BASICSBitternessPour-over
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COFFEE BASICSAnswer

What is the best grind for Kalita Wave?

The ideal grind for a Kalita Wave is a medium-fine setting, roughly the texture of sea salt. Because the Kalita’s flat-bottom design and three-hole drainage system naturally regulate flow, it is more forgiving than conical drippers. Start at medium-fine and adjust based on your total brew time: if the drawdown is too fast and the cup tastes sour, grind finer; if it is too slow and tastes bitter, grind coarser.

COFFEE BASICSBitternessPour-over
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COFFEE BASICSAnswer

How to store coffee beans in a cool dark place?

Store roasted coffee beans in an opaque, airtight container kept in a cool, dark cupboard away from heat sources like stoves or sunlight. To maximize longevity, use a container with a one-way valve to allow carbon dioxide to escape without letting oxygen in. Avoid the refrigerator or freezer for daily use, as temperature fluctuations and moisture condensation can rapidly degrade the delicate oils that define the coffee's flavor profile.

COFFEE BASICSFreshness & storage
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COFFEE BASICSAnswer

What is the difference between a burr and blade grinder for Fellow Stagg?

A burr grinder uses two precision surfaces to crush coffee beans into uniform particles, while a blade grinder uses a high-speed propeller to randomly chop them. For a Fellow Stagg setup, a burr grinder is essential because it ensures consistent extraction, allowing you to taste the specific origin characteristics of the coffee. Blade grinders create a mix of 'boulders' and 'fines' that extract at different rates, resulting in muddy, unpredictable flavors that mask the producer's hard work.

COFFEE BASICSGrinding
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COFFEE BASICSAnswer

What is the difference between paper and metal filters?

The primary difference lies in the oils and fine particles that reach your cup. Paper filters trap most coffee oils and fine sediment, resulting in a clean, bright, and light-bodied cup. Metal filters allow these oils and fines to pass through, producing a heavier, more textured, and full-bodied cup with more pronounced mouthfeel.

COFFEE BASICSSpecialty coffeeCrema
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COFFEE BASICSCoffee 101

What is CO2 Decaffeination?

CO2 decaffeination is a chemical-free process that uses high-pressure liquid carbon dioxide to selectively extract caffeine from green coffee beans while preserving the delicate flavor compounds and structural integrity of the coffee.

FundamentalsDecafRoasting
Coffee 101 entry
COFFEE BASICSCoffee 101

What is Mature Coffee?

Mature coffee refers to green beans that have been stored for a period beyond the initial harvest, often to mellow out acidity and develop a heavier, more rounded body in the final cup.

FundamentalsBody
Coffee 101 entry
COFFEE BASICSCoffee 101

What is Vintage Coffee?

Vintage coffee refers to green beans that have been intentionally stored for several years to significantly alter their flavor profile, typically resulting in very low acidity and a heavy, earthy, or woody body.

FundamentalsBody
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COFFEE BASICSCoffee 101

What is Grind Retention?

Grind retention is the amount of coffee grounds that remain trapped inside a grinder after use, which can lead to stale coffee being mixed into subsequent doses if not properly managed.

FundamentalsGrindingFreshness & storage
Coffee 101 entry
COFFEE BASICSCoffee 101

What is Old Government Coffee?

Old Government coffee is a historical term referring to coffee that was stored in government warehouses for extended periods, often resulting in aged, low-acidity beans with a distinct, heavy body.

FundamentalsWet-Hulled
Coffee 101 entry
COFFEE BASICSCoffee 101

What is Red Eye?

A Red Eye is a high-caffeine coffee beverage created by adding a single shot of espresso to a standard cup of brewed drip coffee, designed to provide an immediate and significant energy boost.

FundamentalsEspressoPour-over
Coffee 101 entry
COFFEE BASICSCoffee 101

What is Grind Range?

Grind range refers to the spectrum of particle sizes a grinder can produce, from very fine for espresso to very coarse for French press, determining the suitability of the grinder for different brewing methods.

FundamentalsGrindingEspresso
Coffee 101 entry
COFFEE BASICSCoffee 101

What is Magic Coffee?

Magic coffee is a specialty espresso-based drink, popular in Australia, consisting of a double ristretto topped with steamed milk, served in a small cup to achieve a specific ratio of coffee to milk.

FundamentalsEspresso
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COFFEE BASICSCoffee 101

What is Old Crop?

Old crop coffee refers to green coffee beans that have been stored for more than one harvest cycle, typically resulting in a loss of acidity and brightness compared to fresh, new crop beans.

FundamentalsFreshness & storageSpecialty coffee
Coffee 101 entry
COFFEE BASICSCoffee 101

What is Piccolo?

A piccolo is a small espresso-based drink consisting of a single ristretto shot topped with warm, silky steamed milk. It is served in a small glass, typically around 100 milliliters, emphasizing the coffee's flavor.

FundamentalsEspressoGrinding
Coffee 101 entry
COFFEE BASICSCoffee 101

What is Doppio?

A doppio is a double shot of espresso, typically extracted using approximately 14 to 20 grams of ground coffee to produce 30 to 60 milliliters of liquid. It is the standard serving size for most modern espresso-based drinks.

FundamentalsEspressoGrinding
Coffee 101 entry
COFFEE BASICSCoffee 101

What is Backflushing?

Backflushing is a cleaning procedure for espresso machines that uses a blind filter basket to force pressurized water and detergent through the group head's internal components, removing accumulated coffee oils and residue.

FundamentalsEspresso
Coffee 101 entry
COFFEE BASICSCoffee 101

What is Burr Grinder?

A burr grinder is a coffee grinding device that uses two revolving abrasive surfaces, or burrs, to crush coffee beans into uniform particles. It is preferred over blade grinders for its consistency and control.

FundamentalsGrindingEspresso
Coffee 101 entry
COFFEE BASICSCoffee 101

What is Certification?

Certification in coffee refers to third-party verification programs that ensure coffee meets specific environmental, social, or quality standards. These programs provide transparency and assurance to consumers regarding the origin and production practices of their coffee.

FundamentalsSpecialty coffee
Coffee 101 entry
COFFEE BASICSCoffee 101

What is Moisture Content?

Moisture content is the percentage of water by weight remaining in green coffee beans after processing and drying, typically maintained between 10% and 12% to ensure stability and optimal roasting performance.

FundamentalsWaterRoasting
Coffee 101 entry
COFFEE BASICSCoffee 101

What is Water Activity?

Water activity measures the energy status of water in green coffee, indicating how much water is available for microbial growth and chemical reactions, serving as a critical indicator of storage stability.

FundamentalsFreshness & storage
Coffee 101 entry
COFFEE BASICSCoffee 101

What is Green Coffee Defects?

Green coffee defects are physical flaws in raw coffee beans, such as insect damage, mold, or discoloration, that negatively impact the cup quality and are categorized by the SCA to standardize grading.

FundamentalsSpecialty coffee
Coffee 101 entry
COFFEE BASICSCoffee 101

What is Exchange Grade?

Exchange Grade refers to a classification of green coffee that meets the minimum quality standards required for trading on commodity coffee exchanges, typically falling below the quality threshold of Specialty Grade coffee.

FundamentalsSpecialty coffee
Coffee 101 entry
COFFEE BASICSCoffee 101

What is Degassing?

Degassing is the natural process where roasted coffee beans release trapped carbon dioxide (CO₂) over time. Allowing coffee to rest after roasting is essential to prevent gas from interfering with water contact and extraction during brewing.

FundamentalsFreshness & storageEspresso
Coffee 101 entry
COFFEE BASICSCoffee 101

What is Premium Grade Coffee?

Premium grade coffee occupies the space between commercial and specialty coffee. It is generally of higher quality than standard commodity beans but may not meet the strict sensory or defect-free requirements of specialty grade.

FundamentalsSpecialty coffeeSingle origin
Coffee 101 entry
COFFEE BASICSCoffee 101

What is Coffee Grading?

Coffee grading is the systematic process of evaluating green coffee beans based on physical characteristics, such as size, density, and the presence of defects, to determine their quality and market value.

FundamentalsSpecialty coffee
Coffee 101 entry
COFFEE BASICSCoffee 101

What is Specialty Grade?

Specialty grade is the highest classification for coffee, awarded to lots that score 80 points or above on a 100-point scale during sensory evaluation. It signifies a coffee free of primary defects with distinct, high-quality flavor.

FundamentalsSpecialty coffeeCupping
Coffee 101 entry
COFFEE BASICSCoffee 101

What is Coffee Bloom?

The coffee bloom is the rapid release of carbon dioxide that occurs when hot water first contacts freshly ground coffee. This bubbling expansion allows for more even extraction by preventing gas from blocking water penetration.

FundamentalsPour-over
Coffee 101 entry
COFFEE BASICSCoffee 101

What is Grind Size?

Grind size refers to the coarseness or fineness of coffee particles after milling. It is a critical variable that dictates the surface area available for water to extract flavor, directly influencing the brew's strength and balance.

FundamentalsPour-overEspresso
Coffee 101 entry
COFFEE BASICSCoffee 101

What is New Crop vs Past Crop?

New crop refers to coffee that has been recently harvested and processed, typically prized for its vibrant acidity and freshness. Past crop coffee is older, often showing muted flavors and a loss of characteristic origin brightness.

FundamentalsSingle originSpecialty coffee
Coffee 101 entry
COFFEE BASICSCoffee 101

What is Brewing Water?

Brewing water is the primary solvent used to extract flavor compounds from ground coffee. Because coffee is over 98% water, the mineral content and chemical composition of your water significantly impact the final cup's clarity and balance.

FundamentalsPour-overEspresso
Coffee 101 entry
COFFEE BASICSCoffee 101

What is Dose?

Dose refers to the specific weight of dry coffee grounds used for a single brewing cycle. Precise dosing is the foundation of consistency, allowing brewers to control the strength and extraction yield of their coffee.

FundamentalsPour-overEspresso
Coffee 101 entry
COFFEE BASICSCoffee 101

What is Contact Time?

Contact time is the total duration that water and coffee grounds are in contact during the brewing process. It is a key variable that determines the extent of extraction and the final flavor profile of the cup.

FundamentalsPour-overEspresso
Coffee 101 entry
COFFEE BASICSCoffee 101

What is Bean Density?

Bean density refers to the physical hardness and compactness of a green coffee bean. Higher density, often associated with high-altitude growth, typically indicates a more complex, sugar-rich cup that requires careful roasting.

FundamentalsAltitudeSpecialty coffee
Coffee 101 entry
COFFEE BASICSCoffee 101

What is Liberica?

Liberica is a distinct species of coffee (Coffea liberica) known for its large, asymmetrical beans and unique, often smoky or floral flavor profile. It represents a small fraction of global coffee production compared to Arabica and Robusta.

FundamentalsSpecialty coffeeSingle origin
Coffee 101 entry
COFFEE BASICSCoffee 101

What is Cultivar?

A cultivar is a specific variety of the coffee plant, selectively bred or naturally occurring, that possesses unique genetic traits influencing its flavor, disease resistance, yield, and suitability for specific growing environments.

FundamentalsGeshaCaturra
Coffee 101 entry
COFFEE BASICSCoffee 101

What is Cowboy Coffee?

Cowboy coffee is a simple, rustic brewing method where coarse coffee grounds are steeped directly in hot water, usually in a pot over a fire, and then allowed to settle before being poured.

FundamentalsFrench pressBody
Coffee 101 entry
COFFEE BASICSCoffee 101

What is Pour-Over Coffee?

Pour-over coffee is a manual brewing technique where hot water is poured in a steady stream over ground coffee in a filter, allowing for precise control over extraction and highlighting the coffee's unique flavor profile.

FundamentalsPour-overRoasting
Coffee 101 entry
COFFEE BASICSCoffee 101

What is Filter Coffee?

Filter coffee is a brewing method where hot water passes through ground coffee held in a filter, allowing the liquid to drip into a vessel below, resulting in a clean, sediment-free cup that highlights origin characteristics.

FundamentalsPour-overRoasting
Coffee 101 entry
COFFEE BASICSCoffee 101

What is Immersion Brewing?

Immersion brewing is a method where coffee grounds are fully submerged in water for the entire duration of the brew, resulting in a full-bodied, rich cup with high extraction consistency.

FundamentalsPour-overBody
Coffee 101 entry
COFFEE BASICSCoffee 101

What is Espresso?

Espresso is a concentrated coffee beverage brewed by forcing hot water through finely ground coffee at high pressure, typically 9 bars, resulting in a small, intense shot topped with a signature layer of golden-brown crema.

FundamentalsCremaEspresso
Coffee 101 entry
COFFEE BASICSCoffee 101

What is Batch Brew?

Batch brew is an automated filter coffee preparation method that uses a machine to heat and distribute water over a large volume of ground coffee, designed for consistency and efficiency in high-volume settings.

FundamentalsPour-overRoasting
Coffee 101 entry
COFFEE BASICSCoffee 101

What is Gourmet Coffee?

Gourmet coffee is a marketing term used to describe higher-quality coffee that is typically roasted in smaller batches, sourced from specific regions, and marketed to consumers seeking a more premium, flavorful experience than standard commercial coffee.

FundamentalsSpecialty coffeeSingle origin
Coffee 101 entry
COFFEE BASICSCoffee 101

What is Commercial Coffee?

Commercial coffee refers to mass-produced, lower-grade coffee typically sold in bulk, often characterized by consistent but unremarkable flavor profiles, and primarily sourced for large-scale retail, instant coffee production, or commodity-grade blending.

FundamentalsSpecialty coffeeBlends
Coffee 101 entry
COFFEE BASICSCoffee 101

What is Second Wave Coffee?

Second Wave Coffee refers to the mid-to-late 20th-century movement that popularized espresso-based drinks, coffee shop culture, and the introduction of higher-quality beans, shifting the focus from mass-market convenience to the social experience of coffee.

FundamentalsEspresso
Coffee 101 entry

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