The Brew Blog

Experimental coffee processing techniques are redefining what specialty coffee can taste like. Here's the debate between innovation and tradition in the cup.

Natural vs washed coffee processing: which produces better flavor? Here's an honest comparison of the two most common methods and when each wins.

Processing vs terroir in coffee: which variable shapes flavor more? Here's how the two interact and why the best specialty coffees depend on both.

Coffee processing is the most important flavor variable in specialty coffee. This guide covers every major method and what each one does to the cup.

The old triad of washed, natural, and honey processing has been joined by a new vocabulary: anaerobic, carbonic maceration, co-fermentation, thermal shock, lactic, yeast-inoculated.