Coffee 101

MYTH: You should brew super fresh coffee — immediately after roasting — for it to taste the best.   BUSTED: To get the best expression of the coffee, wait at least a few days after roast date before brewing. While you definitely want some things sizzlin’ hot and fresh out of the oven, brewing super fresh coffee right out of the roaster is, typically, not ideal.* When coffee is roasting, many chemical reactions are happening inside that little green bean. Gasses like carbon dioxide develop and, after roasting, the bean begins to ‘de-gas’ — or release those gasses. When the...

Myth: Espresso beans are different from ‘regular’ coffee beans.   Busted: ‘Espresso’ is a method of brewing coffee, not a type of coffee bean. When you think of espresso beans, perhaps it conjures up an image of dark and oily beans in the hopper of an espresso grinder next to a well-loved espresso machine in a dimly lit Italian cafe patiently awaiting their destiny as a tiny concentrated beverage that you’ll happily pay €1 for and sip alfresco on a cobblestone sidewalk as you gaze out upon the city square… Wow, ok, sorry; got a little carried away with that...

MYTH: Espresso has more caffeine than drip coffee and darker roasted coffee has more caffeine than lighter roasted coffee.   BUSTED: Caffeine content is directly related to the amount of coffee used to make the beverage. We’ve all probably heard a ton of theories about people trying to maximize (or minimize) the amount of caffeine in their coffee drink of choice. We may or may not have heard the following things spoken about caffeine: “Give me a cup of your high-octane coffee.” “I want the biggest size of your boldest roast; I barely got any sleep last night and I...

Just how many things can affect how your coffee will taste? Let us count the ways: terroir (qualities of the land/soil), farm elevation, processing techniques, when and how the coffee is picked, roasting, brewing, and, yes, the actual variety of the coffee plant. (And probably, like, a million more things!) We don’t want to get too in the botanist-like weeds here, but inspired by the release of two different varieties of coffee from the same farm a couple years ago, we thought it was apropos to at least ‘dig’ into the proverbial coffee soil and pull up some ‘dirt’ on coffee...