The Brew Blog

The SCA Coffee Flavor Wheel is specialty coffee's standard vocabulary reference. Here's what it is, how it was made, and how to actually use it.

Are coffee tasting notes real or marketing? They're real — here's where they come from, what they mean, and how to start perceiving them yourself.

Specialty coffee tastes fruity because of real flavor compounds — not added flavoring. Here's the science of where fruit notes come from and which coffees produce them.

Acidity in specialty coffee is not sourness — it's the brightness and complexity that defines the best cups. Here's what it is, where it comes from, and how to appreciate it.

Body and mouthfeel are the tactile dimensions of coffee — from light and tea-like to heavy and syrupy. Here's what produces them and how to evaluate them.

Sweetness is the quality that separates great specialty coffee from everything else. Here's what produces natural sweetness in coffee and why it's so hard to achieve.