You love a natural, sparkling Ethiopian coffee, your friend prefers a sweet, nutty washed Colombian, and your mum loves chocolately Brazilians. But why? Why Do...

Hello, summer! It’s the first full week of June – meaning that, for those of us in the northern hemisphere, the weather’s heating up. And...

How much do you know about where your coffee comes from? Those beautiful coffee beans are actually the seeds of coffee berries, aka “cherries”. And getting...

There’s no doubt about it: roasting blends is trickier than roasting single origins. But every roaster needs to master this skill if they want to...

In the mood for a Turkish coffee, but don’t want the sediment? Seattle Coffee Gear have a hack, courtesy of one of their YouTube viewers:...

It’s one thing for your coffee shop to serve amazing specialty coffee. It’s another for it to be profitable. And that’s why, in 2015, Andrew...

Extraction, TDS, refractometers – what does it all mean and why should you care? If you’re asking these questions, then you’re in luck: today, we’re...

Honey processing creates a sweeter, more full-bodied cup of coffee. But why? How do producers honey process coffee? And what does it look like on...

Whether you’ve just begun home roasting, or have been doing it for a while, choosing which coffee beans to buy can be difficult. There are...

Latte art isn’t just about a steady hand and good milk texturing (although those are important). It’s also about how quickly you pour that milk....

Turkish coffee is one of the most distinctive, and romanticised, coffee brewing methods around. Also known as cezve or ibrik coffee, it’s known for its...

Roasting coffee is all about heat and moisture. During your roast, you’ll bring coffee beans down from 10–12% moisture content to less than 5%. But...

Natural/dry processed coffees have divided the specialty coffee industry time and time again. They have a sweet, fruity flavour thanks to their processing method. A...

Looking to buy a new tamper? Not all tampers are the same, and one of the most commonly discussed differences is the type of base....

Acidity is one of specialty coffee’s favourite coffee traits. But what actually is it? Why is it important? And how can you increase it, both...

There’s more to coffee processing than just wet, dry, and honey. And double fermentation (also known as double washed or Kenyan processing) is one method worth...