The Brew Blog

Set up a home coffee cupping: equipment list, dose calculations for 200–250ml cups, coffees to contrast, full step-by-step procedure, and note-taking.

Common off-flavors in coffee: ferment, phenolic, rubbery, musty, papery, grassy, baggy, woody, scorched, baked. What each tastes like and what causes it.

The coffee flavor wheel explained: 110 descriptors organized from broad categories (fruity, floral, roasted) at the center to specific notes at the edge.

Train your coffee palate at home: weekly cupping, single-attribute sessions, blind triangulation, reference foods for descriptors. A 3–6 month progression plan.

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.

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