The Brew Blog

Your pour-over is taking four, five, six minutes to drain when it should be done in three. The cup tastes bitter, harsh, hollow — classic over-extraction.

Your coffee tastes sour, sharp, almost like under-ripe citrus or vinegar. That's not a flaw in the beans — it's a signal.

Bitter coffee is one of the most common brewing problems — and it's almost always fixable in your next brew.

Your coffee tastes wrong, and you've tried everything. The problem isn't your effort. It's that you're changing variables at random instead of diagnosing the cause.

Weak, watery coffee almost always traces to one of five fixes: ratio, grind, channeling, brew time, or stale beans. Here's how to diagnose and fix it fast.

Colombia is the most famous coffee origin in the world. It's also the most misunderstood. "Colombian coffee" covers an enormous range.