Cold brew has a reputation for being complicated — or for requiring specialized equipment. Neither is true. I’ve been making it at home for three years with equipment that cost nothing extra,…
Three years ago, I switched from an electric burr grinder to a manual one for my morning pour-over.…
Sour espresso is one of the most common problems home baristas encounter, and it’s almost always caused by…
If you’re choosing your first serious brewing device and the choice comes down to AeroPress or French press,…
When you see “natural process” or “washed” on a coffee bag, it refers to how the coffee was…
The moka pot has been making stovetop coffee since 1933, and it’s still one of the most efficient…
You’ll see “high altitude grown” on coffee bags as if it’s automatically a quality indicator. It’s not automatic,…
The three most popular pour-over drippers — the Chemex, Hario V60, and Kalita Wave — all produce excellent…
In coffee, “acidity” is a positive flavor attribute. Outside of coffee, “acidic” usually means sharp or unpleasant. This…
Cold brew has a reputation for being complicated — or for requiring specialized equipment. Neither is true. I’ve…
“Specialty coffee” is thrown around freely by coffee brands, but it has a specific technical definition. Here’s what…
The idea of delaying your morning coffee feels almost offensive to dedicated coffee drinkers. But there’s solid reasoning…
Coffee storage advice on the internet ranges from accurate to completely wrong, and the wrong advice often comes…
