The Brew Blog

Acidity in coffee explained: citric, malic, acetic, phosphoric, tartaric, and chlorogenic acids — what each tastes like and which origins lead with which.

Coffee body and mouthfeel explained: what produces body (filter, grind, brew method, origin), how to evaluate texture, and how to brew heavier or lighter.

For specialty coffee, flavor profiles are a defining characteristic that set exceptional coffee apart from the ordinary.

What exactly sets specialty and award-winning coffees apart from their peers? We'll delve into the nuances of specialty coffee, exploring its origins, characteristics, and what makes it a beloved choice for discerning coffee lovers.

In this comprehensive guide, we will delve into the world of coffee tasting notes, exploring the diverse flavors that coffee beans can offer and providing a step-by-step guide on how to taste coffee like a seasoned connoisseur.