Processing
10 articles
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.
Brazil: The Chocolate-and-Nuts Backbone of Coffee
What to expect from Brazilian coffee: its chocolate and nut flavors, main regions, natural processing, varieties, harvest time and brewing tips.
Central America: Six Countries, One Mountain Spine
A guide to coffee from Guatemala, Costa Rica, Honduras, El Salvador, Nicaragua and Panama, with flavors, harvest times and brewing tips.
Colombia: Balanced, Sweet and Harvested Almost Year-Round
What to expect from Colombian coffee: balanced, sweet flavors, main regions, varieties, processing, harvest seasons and how to roast and brew it.
Indonesia: Earthy, Full-Bodied and Wet-Hulled
What makes Indonesian coffee earthy and full-bodied: the main islands, wet-hulling, varieties, harvest time and how to roast and brew it.
Kenya: Bright, Juicy and Carefully Graded
A guide to bright, juicy Kenyan coffee: growing regions, SL28 and SL34, processing, what AA and AB mean, auctions and brewing tips.
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.
How to Read a Coffee Bag
How to read a coffee bag label line by line: origin, variety, process and roast date, which claims tell you little, and a buying checklist.
Ethiopia: Where Coffee Began
Why Ethiopia is the place to start with coffee: its origin story, regions, heirloom varieties, washed vs natural and how to brew a first bag.