The Brew Blog
PRO COFFEE TIPS, FUN FACTS, & MORE
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Blind Tasting Coffee: How to Run Your Own Triangulation
Blind tasting coffee with a triangle test: three cups, two identical, one different. How to set up, run, score, and use the test to train your palate fast.
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Acidity in Coffee: What It Is, Why It's Good, and Common Acids by Origin
Acidity in coffee explained: citric, malic, acetic, phosphoric, tartaric, and chlorogenic acids — what each tastes like and which origins lead with which.
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Body and Mouthfeel in Coffee: What You're Actually Tasting
Coffee body and mouthfeel explained: what produces body (filter, grind, brew method, origin), how to evaluate texture, and how to brew heavier or lighter.
