Brewing Methods
Espresso
Concentrated coffee brewed by forcing hot water through finely-ground coffee under high pressure.
Instructions:
- Preheat the machine and portafilter
- Grind 18-20g of coffee finely
- Distribute grounds evenly in portafilter
- Tamp with 30 lbs of pressure
- Lock portafilter and start extraction
- Extract for 25-30 seconds
- Should produce honey-like flow with crema
Pour Over (V60/Chemex/Kalita)
Manual brewing method where hot water is poured over coffee grounds in a filter, allowing gravity to extract the coffee.
Instructions:
- Place filter in dripper and rinse with hot water
- Add 15-30g of medium-fine ground coffee
- Create a well in the center of the grounds
- Bloom: Pour 2x coffee weight in water (30-60g), wait 30-45s
- Pour in slow, circular motions to 60% total water
- Continue pouring in pulses until reaching final weight
- Total brew time should be 2.5-4 minutes
French Press
Full immersion brewing method using a cylindrical pot with a plunger and metal filter.
Instructions:
- Preheat the French press with hot water
- Add coarse ground coffee (30g for 500ml)
- Pour hot water, saturating all grounds
- Stir gently after 1 minute
- Place lid with plunger up
- Wait until 4 minutes total brew time
- Press plunger down slowly and steadily
- Serve immediately to avoid over-extraction
AeroPress
Versatile manual brewing device using air pressure to push water through coffee grounds.
Instructions (Standard Method):
- Place filter in cap, rinse, and attach to chamber
- Add 14-18g medium-fine ground coffee
- Pour water to desired level
- Stir 10 times
- Insert plunger and wait 1-2 minutes
- Press gently for 20-30 seconds
- Stop when you hear hissing sound
Inverted Method:
- Start with plunger inserted slightly into chamber
- Flip upside down, add coffee and water
- Stir and steep for 1-2 minutes
- Attach filter cap, flip, and press
Moka Pot (Stovetop Espresso)
Italian stovetop coffee maker that brews coffee by passing boiling water through ground coffee using steam pressure.
Instructions:
- Fill bottom chamber with hot water to safety valve
- Fill filter basket with fine ground coffee (don't tamp)
- Level off grounds, wipe rim clean
- Screw top and bottom together tightly
- Place on medium heat
- Leave lid open to watch extraction
- Remove from heat when coffee fills top chamber
- Run bottom under cold water to stop extraction
Cold Brew
Coffee brewed with cold or room temperature water over an extended period, producing smooth, low-acid concentrate.
Instructions:
- Coarsely grind coffee beans
- Combine coffee and cold water in container
- Stir gently to ensure all grounds are wet
- Cover and steep at room temp or refrigerator
- Steep for 12-24 hours (longer = stronger)
- Filter through fine mesh or coffee filter
- Dilute concentrate 1:1 with water or milk
- Store in refrigerator up to 2 weeks
Turkish Coffee
Traditional method producing very strong, unfiltered coffee with grounds served in the cup.
Instructions:
- Grind coffee to powder consistency
- Add cold water to cezve/ibrik
- Add coffee (and sugar if desired)
- Stir to combine
- Place on low heat
- As foam forms and rises, remove from heat
- Let foam settle, return to heat
- Repeat 2-3 times
- Pour into cup, grounds and all
- Wait for grounds to settle before drinking
Siphon/Vacuum Pot
Theatrical brewing method using vapor pressure and vacuum to brew coffee.
Instructions:
- Add hot water to lower chamber
- Insert filter into upper chamber
- Apply heat source to lower chamber
- As water rises, add coffee to upper chamber
- Stir gently to saturate grounds
- Steep for 1-2 minutes
- Remove from heat
- Coffee draws down through filter into lower chamber
- Remove upper chamber and serve
Origami Dripper
Japanese pour-over dripper with a unique ribbed design that allows for versatile brewing using different filters (V60, Kalita Wave, or flat-bottom).
Instructions (with V60 filter):
- Place V60 filter in Origami dripper and rinse with hot water
- Discard rinse water and add 15-25g of coffee
- Create a small well in the center of the grounds
- Start timer and bloom: Pour 2x coffee weight (30-50g water)
- Wait 30-45 seconds for bloom phase
- Pour in slow, circular motions from center outward
- Continue pouring in multiple pulses until reaching total water weight
- Aim for total brew time of 2.5-4 minutes
- Remove dripper and serve
Instructions (with Kalita Wave filter):
- Place Kalita Wave filter in Origami dripper and rinse
- Add coffee and create flat, level bed
- Bloom with 2-3x coffee weight in water, wait 30-45s
- Pour in center, avoiding the sides of the filter
- Use multiple small pours to maintain consistent water level
- Total brew time: 3-3.5 minutes
Unique Features:
- 20 ribs create even extraction and airflow
- Compatible with multiple filter types for different brew styles
- Available in ceramic or acrylic (resin)
- Small (1-2 cups) and Medium (2-4 cups) sizes
- Ceramic retains heat better, acrylic is more durable
Coffee Types & Drinks
Espresso-Based Drinks
Espresso
1 shot (30ml) of pure espresso
Doppio
Double espresso (60ml)
Ristretto
Restricted shot, 15-20ml, more concentrated
Lungo
Long shot, 50-60ml, more diluted
Americano
Espresso (30ml) + hot water (90-150ml)
Long Black
Hot water + espresso (preserves crema)
Cappuccino
1/3 espresso (30ml) + 1/3 steamed milk (60ml) + 1/3 foam (60ml) = 150ml total
Latte
Espresso (30ml) + steamed milk (200-240ml) + thin foam layer
Flat White
Espresso (30-60ml) + microfoam milk (100-150ml), velvety texture
Macchiato
Espresso (30ml) "marked" with small amount of foamed milk (15ml)
Cortado
Equal parts espresso (30ml) and steamed milk (30ml)
Mocha
Espresso + chocolate + steamed milk + whipped cream
Affogato
Espresso shot poured over vanilla ice cream
Regional Specialties
Vietnamese Coffee (CĂ PhĂȘ Sữa ÄĂĄ)
Strong dark roast coffee brewed through phin filter over sweetened condensed milk and ice
Greek Frappé
Instant coffee, sugar, water shaken until foamy, served over ice
Irish Coffee
Hot coffee + Irish whiskey + sugar + cream float
Spanish Café Bombón
Espresso + equal part sweetened condensed milk
Cuban Coffee (Cafecito)
Sweet espresso whipped with sugar to create espuma
Ethiopian Coffee Ceremony
Green beans roasted, ground, brewed in jebena pot, served in three rounds
Cold Coffee Drinks
Iced Coffee
Hot brewed coffee cooled and served over ice
Cold Brew
Coffee steeped in cold water for 12-24 hours
Nitro Cold Brew
Cold brew infused with nitrogen for creamy texture
Iced Latte
Espresso + cold milk over ice
Iced Americano
Espresso + cold water over ice
Freddo Espresso
Double espresso shaken with ice, served foamy
Freddo Cappuccino
Freddo espresso topped with cold milk foam
Detailed Recipes
Perfect Cappuccino
Ingredients:
- 18-20g coffee beans
- 150ml whole milk
Steps:
- Pull a double espresso (30ml, 25-30 seconds)
- Steam milk to 60-65°C (140-150°F)
- Create microfoam with glossy, paint-like texture
- Pour espresso into 150-180ml cup
- Pour steamed milk in circular motion
- Final ratio: 1/3 espresso, 1/3 milk, 1/3 foam
- Optionally create latte art
Tips:
Use whole milk for best foam. Keep steam wand just below surface for velvety microfoam.
Bulletproof Coffee
Ingredients:
- 240ml freshly brewed coffee
- 1-2 tbsp grass-fed butter or ghee
- 1-2 tbsp MCT oil or coconut oil
Steps:
- Brew coffee using your preferred method
- Add butter and MCT oil to blender
- Add hot coffee
- Blend for 20-30 seconds until frothy
- Serve immediately
Tips:
Must blend (don't stir) to emulsify fats. Start with smaller amounts of oil and increase gradually.
Dalgona Coffee
Ingredients:
- 2 tbsp instant coffee
- 2 tbsp sugar
- 2 tbsp hot water
- 240ml milk (hot or cold)
Steps:
- Combine instant coffee, sugar, and hot water
- Whisk vigorously for 3-5 minutes (or use mixer)
- Continue until thick, fluffy peaks form
- Fill glass with milk and ice (or hot milk)
- Spoon whipped coffee on top
- Stir before drinking
Japanese Iced Coffee
Ingredients:
- 20g coffee, medium-fine grind
- 200g total water (120g hot + 80g ice)
Steps:
- Place 80g ice in carafe under pour-over
- Add filter and coffee grounds
- Bloom with 40g hot water, wait 30s
- Pour remaining 80g water slowly
- Coffee drips onto ice, flash-chilling
- Swirl to ensure even cooling
- Serve immediately over fresh ice
Why it's special:
Flash-chilling preserves aromatic compounds better than cold brew, creating brighter, more complex flavor.
Coffee Metrics & Ratios
Brew Ratios
| Method | Ratio (Coffee:Water) | Example |
|---|---|---|
| Espresso | 1:2 to 1:2.5 | 18g â 36-45ml |
| Pour Over | 1:15 to 1:17 | 20g â 300-340ml |
| French Press | 1:15 to 1:17 | 30g â 450-510ml |
| AeroPress | 1:14 to 1:17 | 15g â 210-255ml |
| Cold Brew (concentrate) | 1:8 to 1:10 | 100g â 800-1000ml |
| Cold Brew (ready-to-drink) | 1:15 to 1:18 | 100g â 1500-1800ml |
| Moka Pot | 1:10 | 15g â 150ml |
| Turkish | 1:10 | 10g â 100ml |
Water Temperature Guide
| Method | Temperature | Notes |
|---|---|---|
| Espresso | 90-96°C (195-205°F) | Higher for light roasts |
| Pour Over | 92-96°C (198-205°F) | Boiling for light roasts |
| French Press | 93-96°C (200-205°F) | Just off boil |
| AeroPress | 80-92°C (175-198°F) | Lower temps for less bitterness |
| Cold Brew | Room temp or cold | 15-22°C (60-72°F) |
Pro Tip: After boiling, wait 30 seconds to reach ~95°C, or 60 seconds for ~90°C
Extraction Times
| Method | Total Time | Contact Time |
|---|---|---|
| Espresso | 25-30 seconds | 25-30 seconds |
| Pour Over | 2.5-4 minutes | ~3 minutes average |
| French Press | 4-5 minutes | 4 minutes |
| AeroPress | 1-2.5 minutes | 1-2 minutes |
| Cold Brew | 12-24 hours | 12-24 hours |
| Moka Pot | 4-5 minutes | ~2-3 minutes |
TDS & Extraction
Total Dissolved Solids (TDS)
Measures the concentration of coffee solids in brewed coffee.
- Espresso: 8-12% TDS
- Filter Coffee: 1.2-1.5% TDS
- Cold Brew: 1.5-2.5% TDS (concentrate)
Extraction Percentage
Percentage of coffee grounds dissolved into water.
- Under-extracted: <18% (sour, weak)
- Ideal Range: 18-22%
- Over-extracted: >22% (bitter, harsh)
Formula:
Extraction % = (Brewed Coffee Weight Ă TDS%) / Dry Coffee Weight
Milk Steaming Guide
Temperature
- Optimal: 60-65°C (140-150°F)
- Maximum: 70°C (158°F) - proteins break down
- Minimum: 55°C (131°F) for pasteurization
Milk Foam Volume
- Cappuccino: 1-2cm thick foam layer
- Latte: 0.5cm microfoam
- Flat White: 0.2-0.3cm microfoam
- Macchiato: Dense foam dollop
Best Milk Types
- Whole Milk: 3.5% fat - best foam, sweet
- 2% Milk: Good foam, less creamy
- Oat Milk: Best alternative for foam
- Soy Milk: Decent foam, can curdle
Coffee Grind Size Guide
Grind Sizes Explained
Extra Coarse
Texture: Like sea salt or peppercorns
Use for: Cold brew, cowboy coffee
Brew time: 12-24 hours
Coarse
Texture: Like kosher salt
Use for: French press, percolator, coffee cupping
Brew time: 4-5 minutes
Medium-Coarse
Texture: Like coarse sand
Use for: Chemex, Clever dripper, siphon
Brew time: 3-4 minutes
Medium
Texture: Like regular sand or granulated sugar
Use for: Drip coffee makers, pour over (Kalita Wave), AeroPress (3+ min)
Brew time: 2.5-3.5 minutes
Medium-Fine
Texture: Like fine sand, slightly finer than table salt
Use for: Pour over (V60), AeroPress (1-2 min), siphon
Brew time: 1.5-3 minutes
Fine
Texture: Like table salt or finer
Use for: Espresso, moka pot, AeroPress (short brew)
Brew time: 25-30 seconds (espresso)
Extra Fine
Texture: Like powdered sugar
Use for: Turkish coffee, some espresso
Brew time: Quick extraction
Grinder Types
Blade Grinders
Pros: Inexpensive, compact
Cons: Inconsistent grind, heats beans, difficult to control size
Best for: Budget brewing, occasional use
Burr Grinders (Conical)
Pros: Consistent grind, less heat, quieter
Cons: More expensive than blade
Best for: Most home brewing methods
Burr Grinders (Flat)
Pros: Very consistent, uniform particles
Cons: More expensive, louder
Best for: Espresso, precision brewing
Hand Grinders
Pros: Portable, no electricity, precise, affordable
Cons: Manual effort, slower
Best for: Travel, small batches, quiet environments
Troubleshooting by Grind
Coffee tastes sour/weak?
â Grind is too coarse
â Solution: Grind finer, or increase brew time
Coffee tastes bitter/harsh?
â Grind is too fine
â Solution: Grind coarser, or decrease brew time
Espresso flows too fast?
â Grind finer, tamp harder, use more coffee
Espresso flows too slow?
â Grind coarser, tamp lighter, use less coffee
French press is muddy/silty?
â Grind coarser to reduce fines passing through filter
Pour over draining too slow?
â Grind coarser to increase flow rate
Coffee Bean Guide
Coffee Species
Arabica (Coffea arabica)
- Market share: ~60-70% of world production
- Flavor: Sweet, complex, nuanced, higher acidity
- Caffeine: 1.2-1.5%
- Growing: Higher altitudes (600-2000m), cooler climates
- Price: More expensive
- Best for: Specialty coffee, pour over, espresso
Robusta (Coffea canephora)
- Market share: ~30-40% of world production
- Flavor: Stronger, bitter, earthy, nutty, less acidic
- Caffeine: 2.2-2.7% (nearly double Arabica)
- Growing: Lower altitudes (0-600m), warmer climates
- Price: Less expensive
- Best for: Espresso blends (crema), instant coffee
Liberica (Coffea liberica)
- Market share: <2% of world production
- Flavor: Smoky, woody, unique, floral
- Growing: Mainly Philippines, Malaysia
- Characteristics: Large, irregular beans
Excelsa (variety of Liberica)
- Flavor: Tart, fruity, complex
- Use: Often blended to add complexity
Roast Levels
Light Roast
Names: Light City, Half City, Cinnamon, New England
Color: Light brown
Surface: Dry (no oil)
Internal temp: 180-205°C (356-401°F)
Flavor: Bright acidity, toasted grain, pronounced origin flavors, tea-like
Caffeine: Highest (density retained)
Best for: Single-origin, pour over, showcasing terroir
Medium Roast
Names: City, American, Breakfast
Color: Medium brown
Surface: Dry to slight sheen
Internal temp: 210-220°C (410-428°F)
Flavor: Balanced acidity and body, caramel sweetness, more rounded
Caffeine: Medium-high
Best for: Most brewing methods, espresso blends, drip coffee
Medium-Dark Roast
Names: Full City, Vienna, After Dinner
Color: Dark brown, some oil on surface
Internal temp: 225-230°C (437-446°F)
Flavor: Lower acidity, heavier body, bittersweet chocolate, caramelized
Caffeine: Medium
Best for: Espresso, French press
Dark Roast
Names: French, Italian, Espresso, Continental
Color: Very dark brown to nearly black
Surface: Shiny with oil
Internal temp: 240°C+ (464°F+)
Flavor: Bold, smoky, bitter, roast flavors dominate origin characteristics
Caffeine: Lowest (burned off during roasting)
Best for: Espresso, strong coffee preferences, milk-based drinks
Coffee Origins & Flavor Profiles
Africa
Ethiopia: Fruity, floral, wine-like, bergamot, blueberry
Kenya: Bright acidity, blackcurrant, citrus, wine-like
Rwanda: Floral, citrus, caramel sweetness
Tanzania: Bright, fruity, black currant
Central America
Colombia: Balanced, nutty, caramel, medium acidity
Guatemala: Chocolate, spice, smoky, full body
Costa Rica: Clean, bright, citrus, honey
Panama: Floral (Geisha), tea-like, jasmine
South America
Brazil: Nutty, chocolate, low acidity, heavy body
Peru: Mild, nutty, chocolate, balanced
Asia-Pacific
Indonesia (Sumatra): Earthy, herbal, full body, low acidity
Java: Spicy, earthy, heavy body
Yemen: Wine-like, fruity, complex, chocolate
India: Spicy, full body, low acidity
Processing Methods
Washed (Wet Process)
Process: Cherry removed before drying, beans fermented and washed
Flavor: Clean, bright, acidic, highlights origin characteristics
Common in: Central America, East Africa
Natural (Dry Process)
Process: Entire cherry dried with bean inside
Flavor: Fruity, sweet, heavy body, wine-like, complex
Common in: Ethiopia, Brazil
Honey Process (Pulped Natural)
Process: Cherry skin removed, sticky mucilage left during drying
Flavor: Sweet, balanced, medium body, fruity notes
Varieties: White, yellow, red, black (more mucilage = darker)
Common in: Costa Rica, El Salvador
Wet-Hulled (Giling Basah)
Process: Unique to Indonesia, parchment removed while wet
Flavor: Earthy, herbal, full body, low acidity
Common in: Indonesia (Sumatra)
Anaerobic Fermentation
Process: Fermentation in sealed, oxygen-free tanks
Flavor: Experimental, intense fruit, wine-like, unique
Trend: Specialty coffee innovation
Coffee Storage
Whole Beans
- Peak freshness: 2-4 weeks after roasting
- Storage: Airtight container, cool, dark, dry place
- Temperature: Room temperature (not refrigerator)
- Avoid: Light, air, moisture, heat
Ground Coffee
- Peak freshness: 30 minutes after grinding (ideal)
- Usable: 1-2 weeks if stored properly
- Recommendation: Grind just before brewing
Green Beans (Unroasted)
- Storage life: 1-2 years
- Conditions: Cool, dry, ventilated
Freezing Coffee
Controversy: Some experts say yes, others no
If freezing: Use airtight, vacuum-sealed bags, freeze once (don't refreeze), let come to room temp before opening
Best practice: Buy fresh, use within a month
Coffee Equipment Guide
Essential Equipment
Grinders
- Entry Level: Hario Skerton, Porlex Mini (hand grinders)
- Mid Range: Baratza Encore, Capresso Infinity
- Advanced: Baratza Virtuoso+, Wilfa Svart
- Espresso: Baratza Sette 270, Eureka Mignon
- Professional: Mazzer, Mahlkönig, Ceado
Scales
- Must have: 0.1g precision
- Nice to have: Timer function, auto-tare
- Recommended: Hario V60 Drip Scale, Acaia Lunar/Pearl, Timemore Black Mirror
Kettles
- Gooseneck: Essential for pour over control
- Electric: Fellow Stagg EKG, Brewista Artisan
- Stovetop: Hario Buono, Takahiro
- Features: Temperature control, hold function
Thermometers
- Types: Instant-read, probe, infrared
- Use: Water temp, milk steaming
- Range: 0-100°C minimum
Espresso Machines
Manual/Lever Machines
- Examples: Flair, ROK, La Pavoni
- Pros: Full control, portable (some), affordable
- Cons: Learning curve, physical effort
Semi-Automatic
- Entry: Gaggia Classic Pro, Breville Bambino
- Mid: Rancilio Silvia, Lelit Anna
- Advanced: Profitec Pro 300, Lelit Elizabeth
- Features: Manual start/stop, temperature control
Automatic
- Examples: Breville Barista Pro, DeLonghi Dedica
- Features: Programmable volumes, automated shots
Super-Automatic
- Examples: Jura, Miele, Saeco
- Features: Built-in grinder, one-touch drinks, milk frothing
- Pros: Convenience
- Cons: Expensive, less control, complex maintenance
Commercial/Prosumer
- Examples: La Marzocco Linea Mini, Rocket Appartamento, ECM Synchronika
- Features: Dual boilers, PID control, rotary pumps, superior build
Filters & Accessories
Paper Filters
- V60: Hario tabbed filters (01, 02, 03 sizes)
- Chemex: Thick bonded filters (square or circular)
- Kalita: Wave filters (155, 185 sizes)
- Bleached vs Unbleached: Bleached = less paper taste, Unbleached = eco-friendly
Metal Filters
- Pros: Reusable, eco-friendly, more oils in cup
- Cons: More sediment, requires cleaning
- Examples: Able Kone (Chemex), stainless steel pour-over filters
Other Accessories
- Tamper: 51-58mm (match portafilter), calibrated or standard
- Distribution tool: WDT tool, OCD distributor
- Milk pitcher: 12oz, 20oz stainless steel, pointed spout for latte art
- Knock box: For espresso puck disposal
- Cleaning brushes: Group head brush, steam wand brush
- Backflush disk: For espresso machine cleaning
Maintenance & Cleaning
Daily (Espresso Machine)
- Purge group head after each shot
- Wipe portafilter and basket
- Clean steam wand after each use
- Empty drip tray
- Backflush with water
Weekly
- Backflush with detergent (espresso)
- Remove and soak portafilter baskets
- Clean grinder (remove grounds, brush burrs)
- Descale if needed (check water hardness)
Monthly
- Deep clean espresso machine
- Replace water filter
- Check gaskets and seals
- Clean drip tray and water reservoir thoroughly
Cleaning Products
- Backflushing: Cafiza, Puly Caff
- Descaling: Dezcal, citric acid solution
- General: Bar Keeper's Friend (for stainless steel)
Coffee Terminology
Brewing Terms
- Bloom
- The initial pour in pour-over brewing that allows coffee to degas (release CO2). Usually 2x coffee weight in water, 30-45 seconds.
- Channeling
- When water finds paths of least resistance through coffee bed, causing uneven extraction (espresso).
- Crema
- The golden-brown foam on top of espresso, created by emulsified oils and CO2.
- Extraction
- The process of dissolving coffee solubles from grounds into water.
- Preinfusion
- Low-pressure water applied to coffee before full extraction, helps even saturation (espresso).
- Tamp
- Compressing coffee grounds in portafilter to create even, level surface for espresso extraction.
- Degassing
- Release of CO2 from roasted coffee beans, peaks in first few days after roasting.
- Agitation
- Stirring or swirling coffee grounds during brewing to promote even extraction.
- Drawdown
- The time it takes for water to drain through coffee bed in pour-over brewing.
Tasting Terms
- Acidity
- Brightness or liveliness in coffee, not sourness. Desirable quality (e.g., citric, malic, tartaric).
- Body
- The weight or mouthfeel of coffee. Ranges from light/tea-like to heavy/syrupy.
- Aftertaste/Finish
- Flavors that linger after swallowing. Can be short, long, clean, or complex.
- Balance
- How well different flavor components (acidity, sweetness, bitterness, body) work together.
- Complexity
- Multiple flavor notes and dimensions in a coffee.
- Sweetness
- Pleasant, sweet flavor notes (caramel, chocolate, fruit) without added sugar.
- Clean
- Free from defects, with clear, distinct flavors.
- Mouthfeel
- Tactile sensation: creamy, silky, velvety, astringent, etc.
- Notes
- Specific flavors detected: fruity, nutty, chocolatey, floral, etc.
Defects & Issues
- Astringent
- Dry, puckering sensation, usually from over-extraction or poor quality beans.
- Bitter
- Harsh, unpleasant taste from over-extraction or over-roasting.
- Sour
- Unpleasantly acidic, often from under-extraction or under-roasting.
- Flat
- Lacking acidity and liveliness, dull flavor.
- Muddy
- Unclear, indistinct flavors, often from grind too fine or poor filtering.
- Earthy
- Can be positive (terroir) or negative (musty, moldy) depending on context.
- Grassy/Green
- Under-roasted or poorly stored green beans, unpleasant vegetal notes.
- Rubbery
- Defect from poor processing or storage.
- Quakers
- Underdeveloped beans that didn't roast properly, appear lighter, taste sour/peanutty.
Industry Terms
- Single Origin
- Coffee from one specific region, farm, or lot (not blended).
- Microlot
- Small, specific lot of coffee with unique characteristics, often higher quality.
- Direct Trade
- Roasters buying directly from farmers, bypassing middlemen.
- Fair Trade
- Certification ensuring minimum price and ethical standards for farmers.
- Organic
- Grown without synthetic pesticides or fertilizers, certified.
- Shade Grown
- Coffee grown under tree canopy, promotes biodiversity.
- Bird Friendly
- Certification for shade-grown coffee that protects migratory birds.
- Cup Score
- Quality rating from professional cupping (0-100 scale). Specialty grade = 80+.
- Crop Year
- Year coffee was harvested (affects freshness of green beans).
- Screen Size
- Bean size classification (e.g., Kenya AA = screen 18, large beans).
Coffee Chemistry
- Caffeine
- Stimulant alkaloid, ~95mg per 8oz cup (varies by method and bean).
- Chlorogenic Acids
- Antioxidants in coffee, contribute to acidity and bitterness.
- Maillard Reaction
- Chemical reaction during roasting creating brown color and complex flavors.
- Caramelization
- Sugar breakdown during roasting, creates sweetness and caramel notes.
- Volatile Compounds
- Aromatic compounds (800+) that create coffee's complex aroma.
- pH
- Coffee is typically 4.85-5.10 pH (acidic). Darker roasts = higher pH (less acidic).
- First Crack
- Audible popping during roasting (~196°C), indicates light roast stage.
- Second Crack
- Second popping sound (~224°C), indicates dark roast stage.
Cupping & Evaluation
- Cupping
- Standardized method for tasting and evaluating coffee quality.
- Cupping Protocol (SCA)
- 8.25g coffee, 150ml water at 93°C, 4-minute steep, break crust, evaluate aroma/flavor.
- Slurp
- Aspirating coffee across palate during cupping to aerate and distribute flavor.
- Breaking the Crust
- Pushing back floating grounds after steeping to release aromas.
- Defects (SCA)
- Category 1 (primary): full black, full sour, pod/cherry, foreign matter Category 2 (secondary): partial black, partial sour, parchment, floater, shell, broken/chipped, hull, withered
- Q Grader
- Certified coffee quality grader licensed by Coffee Quality Institute.