Learning Center
Expand your coffee knowledge with our comprehensive guides, articles, and resources.
Brewing Guides
Master the art of brewing with our step-by-step guides
Pour Over
The pour-over method involves pouring hot water through coffee grounds in a filter. The water drains through the coffee and filter into a carafe or mug. Pour-over brewing is popular for its ability to highlight the intricate flavors of coffee.
Basic Steps:
- Boil water to 195-205°F (90-96°C)
- Grind coffee to medium-fine consistency
- Place filter in dripper and rinse with hot water
- Add coffee grounds to filter
- Pour water in a slow, steady spiral motion
- Allow water to drain before adding more
French Press
The French press is an immersion brewing method that steeps coffee grounds directly in hot water. After steeping, a metal mesh filter is pressed to the bottom, separating the grounds from the coffee. This method produces a full-bodied, rich cup of coffee.
Basic Steps:
- Boil water and let it cool slightly to 195-205°F
- Grind coffee to a coarse consistency
- Add coffee to the French press
- Pour hot water over the grounds
- Stir gently and let steep for 4 minutes
- Press the plunger down slowly
- Pour and enjoy immediately
Cold Brew
Cold brew is a method of brewing coffee with cold or room temperature water over an extended period, typically 12-24 hours. This process creates a smooth, low-acidity concentrate that can be diluted and served over ice or mixed with milk.
Basic Steps:
- Grind coffee beans to a coarse consistency
- Mix coffee grounds with cold water (1:8 ratio)
- Stir well to ensure all grounds are saturated
- Cover and let steep for 12-24 hours at room temperature or in fridge
- Strain through a fine-mesh filter or cheesecloth
- Dilute concentrate with water or milk to taste
- Serve over ice and enjoy
Coffee Bean Encyclopedia
Explore coffee varieties from around the world
African Coffee
African coffees are known for their bright acidity, complex fruit notes, and floral aromas. The continent produces some of the world's most distinctive and sought-after coffee varieties, with Ethiopia being the birthplace of coffee itself.
Key Countries:
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Ethiopia:
The birthplace of coffee, Ethiopia offers incredible diversity in flavor profiles. The country has thousands of undiscovered coffee varieties growing wild. Key regions include:
- Yirgacheffe: Floral, citrusy with bergamot and jasmine notes
- Sidamo: Sweet, wine-like with complex berry notes
- Harrar: Wild, fruity with blueberry and spice notes
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Kenya:
Kenyan coffees are known for their bold, bright profiles with distinctive blackcurrant and tomato-like acidity. The country uses a unique grading system (AA, AB, etc.) based on bean size.
- SL28 & SL34: Prized varieties known for complex acidity and sweetness
- Ruiru 11: Disease-resistant variety with good cup quality
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Rwanda:
Rwandan coffees offer clean, sweet profiles with notes of orange, lemon, and black tea. The country has made remarkable progress in specialty coffee production since the 1990s.
- Bourbon: The predominant variety, known for sweetness and complexity
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Tanzania:
Tanzanian coffees, particularly those from the slopes of Mount Kilimanjaro and Mount Meru, offer bright acidity with notes of black currant, chocolate, and citrus.
Common Processing Methods:
- Natural/Dry Process: Traditional in Ethiopia, creates fruity, wine-like flavors
- Washed/Wet Process: Common in Kenya and Rwanda, produces clean, bright cups
- Honey Process: Emerging in some regions, balances fruity and clean characteristics
Central American Coffee
Central American coffees are celebrated for their clean, bright profiles with balanced acidity and sweetness. The region's volcanic soil, high altitudes, and ideal climate create perfect conditions for growing exceptional coffee.
Key Countries:
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Guatemala:
Guatemalan coffees are known for their complex flavor profiles that vary by region. The country has eight distinct coffee-growing regions, each with unique characteristics.
- Antigua: Full-bodied with chocolate and spice notes
- Huehuetenango: Bright acidity with floral and fruity notes
- Atitlán: Chocolatey with citrus undertones
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Costa Rica:
Costa Rican coffees are known for their clean, bright profiles with medium body and crisp acidity. The country pioneered honey processing methods.
- Tarrazú: Bright acidity with citrus and chocolate notes
- Central Valley: Sweet with honey and fruit notes
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Honduras:
Honduran coffees have been gaining recognition for their quality, offering sweet, mild cups with notes of chocolate, nuts, and tropical fruits.
- Copán: Sweet with chocolate and caramel notes
- Santa Barbara: Complex with tropical fruit notes
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El Salvador:
El Salvador is known for its Bourbon and Pacamara varieties, producing coffees with sweet chocolate notes, medium body, and balanced acidity.
Common Processing Methods:
- Washed/Wet Process: Traditional method producing clean, bright cups
- Honey Process: Popular in Costa Rica, creates sweet, fruity profiles
- Natural Process: Less common but growing in popularity for specialty coffees
South American Coffee
South America is the world's largest coffee-producing continent, with Brazil alone accounting for about one-third of global coffee production. The region offers a wide range of flavor profiles, from the nutty, chocolatey notes of Brazil to the bright, fruity characteristics of Colombian coffees.
Key Countries:
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Brazil:
As the world's largest coffee producer, Brazil is known for its smooth, sweet coffees with chocolate and nutty notes, low acidity, and full body. The country primarily grows arabica varieties.
- Cerrado: Sweet, nutty with chocolate notes and medium body
- Sul de Minas: Full-bodied with caramel and chocolate notes
- Mogiana: Sweet with almond and chocolate notes
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Colombia:
Colombian coffee is renowned for its rich flavor, bright acidity, and balanced profile. The country has diverse growing regions, each producing distinct flavor characteristics.
- Huila: Bright acidity with fruit and caramel notes
- Nariño: Complex with citrus notes and juicy body
- Cauca: Balanced with chocolate and fruit notes
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Peru:
Peruvian coffees are known for their mild acidity, medium body, and sweet, nutty flavors. The country has been increasing its production of organic and fair trade coffees.
- Cajamarca: Sweet with chocolate and citrus notes
- Cusco: Balanced with caramel and fruit notes
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Ecuador:
Ecuadorian coffee is less well-known but offers unique profiles with floral notes, medium body, and balanced acidity. The country grows both arabica and robusta varieties.
Common Processing Methods:
- Natural/Dry Process: Common in Brazil, creates sweet, heavy-bodied coffees
- Washed/Wet Process: Predominant in Colombia, produces clean, bright cups
- Pulped Natural/Honey: Growing in popularity, especially in Brazil
Asian Coffee
Asian coffees offer incredible diversity, from the earthy, spicy notes of Indonesian coffees to the clean, bright profiles of coffees from newer producing countries like China and Thailand. The region has a rich coffee history, with some countries having centuries-old coffee traditions.
Key Countries:
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Indonesia:
Indonesian coffees are known for their full body, low acidity, and earthy, spicy, and sometimes herbal notes. The country is famous for its unique processing methods.
- Sumatra: Earthy, herbal with chocolate and spice notes
- Java: Clean, bright with chocolate and nutty notes
- Sulawesi: Smooth, sweet with spice and wood notes
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Vietnam:
Vietnam is the world's second-largest coffee producer, primarily growing robusta. Vietnamese coffee is known for its strong, bold flavor and is often served with sweetened condensed milk.
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India:
Indian coffees offer a range of flavors, from the spicy notes of Malabar to the bright, clean profiles of coffees from other regions. The country grows both arabica and robusta varieties.
- Monsooned Malabar: Low acidity with spice and wood notes
- Mysore: Full-bodied with subtle spice notes
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Yemen:
Yemen has one of the oldest coffee traditions in the world. Yemeni coffees are known for their complex, wine-like acidity, chocolate notes, and distinctive wild character.
- Mocha: Complex with chocolate, fruit, and wine notes
Common Processing Methods:
- Wet-Hulled (Giling Basah): Unique to Indonesia, creates earthy, full-bodied profiles
- Natural/Dry Process: Traditional in Yemen, creates fruity, complex profiles
- Monsooned Process: Unique to India, creates low-acid, spicy profiles
Coffee Terminology
Master the language of coffee with our comprehensive glossary
Flavor Descriptors
Acidity
A desirable bright, crisp quality in coffee. Often described as bright, vibrant, or tangy. High-quality coffees often have a pleasant acidity that adds complexity to the flavor profile.
Body
The weight or thickness of coffee in the mouth. Described as light, medium, or full. Body is influenced by brewing method, bean variety, and roast level.
Aroma
The smell of coffee, which can include floral, fruity, nutty, spicy, or earthy notes. Aroma contributes significantly to the overall flavor experience.
Sweetness
A desirable quality in coffee that balances acidity and bitterness. Can be described as honey-like, caramel, or fruity sweetness.
Finish/Aftertaste
The taste that remains after swallowing. A good finish should be clean and pleasant, while a poor finish might be bitter or astringent.
Processing Methods
Washed/Wet Process
A method where the coffee cherry's skin and pulp are removed before drying. Produces clean, bright flavors with higher acidity and clarity.
Natural/Dry Process
The traditional method where whole coffee cherries are dried with the bean inside. Creates fruity, wine-like flavors with heavier body and lower acidity.
Honey/Pulped Natural Process
A hybrid method where the skin is removed but some or all of the mucilage remains during drying. Produces a balance of fruity sweetness and clean acidity.
Wet-Hulled
A method unique to Indonesia where the parchment layer is removed while the beans still have high moisture content. Creates earthy, spicy, full-bodied coffees.
Coffee Varieties
Arabica
The most widely consumed coffee species, known for its complex flavors and aromas. Grows at higher altitudes and contains less caffeine than Robusta.
Robusta
A hardier, disease-resistant species with higher caffeine content. Generally has stronger, more bitter flavors and is often used in espresso blends and instant coffee.
Bourbon
A variety of Arabica known for its sweet, complex flavor and excellent quality. Named after Bourbon Island (now Réunion) where it was first cultivated.
Typica
One of the oldest and most traditional varieties of Arabica. Known for its excellent cup quality but low yield and susceptibility to disease.
Gesha/Geisha
A highly prized variety known for its floral, tea-like qualities and exceptional complexity. Originally from Ethiopia but made famous by Panamanian farms.
Brewing Terminology
Extraction
The process of dissolving flavor compounds from coffee grounds into water. Under-extraction results in sour, weak coffee, while over-extraction creates bitter, harsh flavors.
Bloom
The bubbling and expansion of coffee grounds when hot water is first added, releasing CO2. Allowing coffee to bloom improves extraction and flavor.
TDS (Total Dissolved Solids)
A measurement of the amount of coffee solids dissolved in water. Used to evaluate extraction and strength.
Brew Ratio
The ratio of coffee to water used in brewing. Common ratios range from 1:15 to 1:18 (coffee:water) for filter coffee.
Cupping
A standardized method of evaluating coffee quality and characteristics. Involves smelling the dry grounds, breaking the crust, and tasting the coffee.