The Brew Blog

You bought the bag that promised blueberry and jasmine, and it tasted like... coffee. Here's what's really going on with tasting notes — and how to actually find them.

Uneven extraction makes coffee taste both bitter and sour at once. Here's the physics behind the muddled cup — and how to fix it for good.

Channeling is one of the most common causes of bad espresso and inconsistent pour-over. Here's what it is, how to spot it, and exactly how to fix it.

Burnt-tasting coffee usually means one of two things: a dark roast doing its job, or genuine scorching from heat, equipment, or technique. Here's how to tell which and fix both.

Fast pour over drawdown means weak, sour coffee. Five real causes — grind, dose, filter, stale beans, pour technique — and the exact fix for each.

Your pour-over is taking four, five, six minutes to drain when it should be done in three. The cup tastes bitter, harsh, hollow — classic over-extraction.