Blog
Origins, methods, equipment, culture — two new articles every week to turn each cup into a learning experience.
Featured
After roasting, when should you drink your coffee? Jar, fridge or freezer? What the studies say, where guides disagree, and a simple test to run at home.
All articles
Origins, methods & discoveries
Culture & decoding coffee
Light, medium or dark: what these words mean, what you taste at each level, and how to pick yours. No jargon, no caffeine myths.
Extraction methods
Dose, yield and time: understand the three numbers of an espresso and know what to change when it tastes too sour, too bitter or flat. A five-shot method.
Origins & terroirs
Heirloom, Yirgacheffe, Guji, washed or natural: what these words really tell you about your cup, and how to read an Ethiopian coffee bag without getting lost.
Coffee Culture & Decoding
A nice bag and good-sounding words aren't enough. Here are the concrete, checkable signals that separate a serious roaster from pure marketing.
Coffee Culture & Decoding
'Anaerobic', 'carbonic maceration', 'co-fermented': these terms are taking over specialty coffee labels. Here's what they really mean, how to spot these coffees when you taste them, and where genuine fermentation ends.
Brewing Methods
The filter coffee served in Nordic cafés is nothing like the office pot: it's batch brew, a precision method at scale. Here's what it is, why it's so good, and how to nail it at home.
Brewing Methods
A V60, a scale, four steps. Here's the Coffee-Note reference recipe for a clean, sweet pour-over — and the why behind each step, so you can dial it to your taste.
Coffee Culture & History
Never find the flavours the bag promises? It's not your palate. Here's the simple method to taste coffee, and the flavour wheel finally explained.
Brewing Methods
Before the brewer, before even the coffee, comes the grinder. Why grind is the most underrated variable in specialty coffee — and how to dial in yours.
Coffee Culture & History
Why is this coffee so fruity, and that one so clean? The answer often fits in a single word on the bag: the process. Here's how to recognise it from your next cup.
Extraction Methods
Your coffee plateaus despite good beans and good gear? The culprit is often the water — 98 % of your cup. How to diagnose it and what to do, concretely.
Extraction Methods
Your coffee tastes sour or bitter despite good beans? The culprit is almost always extraction. One simple model to diagnose and fix it, cup after cup.
Coffee Culture & Decoding
Origin, variety, process, altitude, score, roast date: decode every line on a specialty coffee label to choose the coffee you'll actually love.
Brewing Methods
Filter, brew time, flavour profile: everything you need to know to choose between V60 and Chemex based on your taste and brewing habits.
Gear & Equipment
Grinder, dripper, scale, kettle: everything you need to start brewing filter coffee, with real prices and what you can skip at first.
Coffee Culture & History
SCA score, traceability, justified price — specialty coffee isn't marketing. Here's what the term actually covers, and how to start appreciating it.