Coffee Production
What happens between the farm and your grinder: picking the cherries, processing them washed, natural or honey, and roasting the beans light, medium or dark.
Decaf Coffee: How It's Made and How to Buy a Good Bag
How Swiss Water, CO2, sugarcane and solvent decaf differ, how much caffeine is left, and how to pick and brew decaf that tastes good.
Dark Roast Coffee: Bold, Smoky and Low in Acid
What dark roast coffee is, how it tastes, whether it has more caffeine, which beans suit it and how to brew it for the best cup.
How Coffee Roasting Works
How coffee roasting works: what happens in the roaster, roast levels and their names, caffeine, espresso roast and which roast to buy.
Light Roast Coffee: Bright, Fruity and Easy to Get Wrong
What light roast coffee is, how it tastes, which beans suit it and how to brew it well, so you can tell if it is for you.
Medium Roast Coffee: The Sweet, Balanced Middle
What medium roast coffee is, how it tastes, which beans suit it and how to brew it, so you can tell if this balanced roast is for you.
Anaerobic and Experimental Coffees: What the Labels Mean
What anaerobic, carbonic maceration, yeast and co-fermented coffee labels mean, and how to decide whether an experimental coffee is worth buying.
Coffee Processing Explained: Washed, Natural, Honey and Wet-Hulled
How washed, natural, honey and wet-hulled processing change the taste of coffee, side by side, and how to use that when buying beans.