The Brew Blog

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.

Bitterness and astringency are not the same thing — and fixing the wrong one makes it worse. Here's what each one is, what causes it, and how to fix it.

Most of what you experience as coffee flavor is actually aroma. Here's the chemistry behind coffee fragrance and how to access it deliberately.

Coffee cupping is the standardized tasting procedure the specialty industry uses to evaluate quality. Here's the complete SCA protocol explained step by step.

Running a coffee cupping at home is simpler than the professional protocol suggests. Here's everything you need to do it well with basic equipment.