A coffee cherry takes three years to grow and nine months to ripen — and how it's dried and shipped can matter as much as how it's grown.
Same cone shape, wildly different results — a side-by-side look at why the size of the hole at the bottom of your dripper changes your cup.
Professional cuppers slurp coffee on purpose — here's what your tongue and nose are each actually detecting, and what to listen for once the cup cools.
Espresso can mean three completely different things, and the water you brew with matters almost as much as the coffee itself.
Only 30% of a coffee cherry is soluble in water, and the target extraction range hasn't changed since the 1960s — so why does everyone still measure coffee with a scoop?
Every method of decaffeinating coffee changes its flavor — and the most common belief about caffeine and roast level is backwards.
Roasting is just controlled browning — but the seconds between first crack and second crack decide whether a coffee tastes sweet or burnt.
Terroir isn't just a wine word — East African, Latin American, and Indonesian coffees taste fundamentally different because of soil, elevation, and how the cherry is processed.
Two species dominate the world's coffee — but the real story is in the rare varieties, and nobody agrees on which country actually invented coffee.
Coffee is a fruit grown in a narrow band around the equator — and almost everything about its price and quality comes down to which of two markets it enters.
