News

What "body" means in coffee and how to taste it: from light to syrupy. With practical tips on which beans and brewing methods deliver more or less mouthfeel.

Acidity is not the same as "sour": Learn how fruity, vibrant acidity develops, how to recognize negative acidity, and which parameters immediately create more balance in pour-over & espresso.

Bitter coffee usually has two causes: roasting (too hot/too fast) or over-extraction during brewing. Here you will learn how to interpret the symptoms and specifically reduce bitterness.

Cupping Explained: How to Systematically Taste Coffee, Identify Defects, and Understand the SCA Score. With clear step-by-step instructions, setup tips, and QC practice from the roastery.

Washed, Natural, Honey, and Anaerobic: Learn about the most important processing methods, how they influence aroma and sweetness, and which profiles are particularly well-suited for pour-over or espresso.

Direct trade and Fairtrade sound similar but pursue different approaches. Here you'll learn about the differences, common misconceptions, and a checklist to assess transparency when buying coffee.

Highland or Lowland: How strongly does growing altitude influence coffee flavor? This guide explains maturation, aroma, acidity, and buying criteria – including regions and why lowland isn't automatically worse.

Picking, Stripping or Machine: The harvesting method helps determine quality, defects, and sustainability. You will learn why manual harvesting dominates and where mechanical harvesting (e.g., Brazil) makes sense.

Coffee varieties are like grape varietals in wine: they shape the aroma, acidity, and body. We explain Typica, Bourbon, Caturra, Borbonera, and Maragogype – including a buying checklist.

There's more than Arabica and Robusta: Liberica and Excelsa are rare but exciting. Here you'll learn about their origin, market share, flavor profile, and practical tips for purchasing and preparation.

Arabica and Robusta differ in altitude of cultivation, taste, and caffeine content. We show why quality and processing are more important than "better" – including Specialty Robusta from India (Hoysala).

The Third Coffee Wave explains coffee as an artisanal food with origin and a flavor profile. Learn about the most important values and how wild coffee implements transparency, processing, and...