Acid in coffee: Everything you need to know
Coffee is a complex beverage with a variety of flavors—from sweet and nutty to fruity and spicy. A crucial factor in coffee's taste is acidity. This is often misunderstood, as many associate the t...
How to roast coffee properly – we introduce you!
Coffee roasting is a thermal process: green coffee is transformed into an aromatic, roasted bean using heat. The bean goes through several stages in which its structure, color, volume, and, of cour...
The taste of coffee explained - from bean to cup
Coffee contains over 800 volatile aroma compounds—more than wine. Whether you taste notes of citrus fruits, red berries, caramel, or dark chocolate in coffee depends on a whole chain of factors. ...
Arabica vs. Robusta – Comparison of the coffee varieties
Not all coffee is created equal. Behind the world's most popular bean lie two main varieties: Arabica (Coffea arabica) and Robusta (Coffea canephora). Understanding the differences helps you make ...
From a botanical point of view, the coffee plant belongs to the genus Coffea in the family Rubiaceae, which includes around 500 genera and more than 6,000 different species worldwide. Basically, ...
During dry processing, the coffee fruits are spread out, turned from time to time and dried until they only contain around 10 - 12% moisture. This can take up to five weeks. After that, the fruit s...