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Caffeine in Specialty Coffee: How Much Is Really There and What Influences It
In short: Caffeine is water-soluble: the longer the water-coffee contact, the more is extracted. An espresso (25 s) has about 60-80 mg; a filter coffee (3 min) can reach 150-250 mg total. Arabica contains about half as much as Robusta.
How to Store Coffee Beans at Home: Common Mistakes and Correct Methods
In short: Do not store coffee in the refrigerator: it is hygroscopic and absorbs moisture and odors. Keep it in the original packaging with a valve, well sealed, protected from oxygen, light, moisture, and heat, in a pantry at 15-22°C.
Water Temperature for Coffee: Why It’s Not Always 90°C
In short: The ideal temperature depends on the roast: 93-96°C for light Specialty roasts, lower values (around 88-92°C) for dark roasts. Using the same temperature for both hinders extraction.
Coffee Grinding: A Complete Guide for Every Brewing Method
In short: Grinding controls the extraction speed: too fine leads to over-extraction (bitter, astringent), too coarse to under-extraction (acidic, weak). Each method requires a specific grind size, and a burr grinder is always better than a blade grinder.
Coffee and Sustainability: What It Really Means to Buy Responsible Coffee
In short: Real sustainability comes from Direct Trade: paying producers well above the market price to ensure quality and supply chain continuity. Generic supermarket labels offer weaker guarantees compared to a direct and traceable relationship.
Fermented and Macerated Coffee: What They Are and Why They Are Changing the Specialty Coffee World
In short: Controlled fermentations (anaerobic, carbonic maceration, thermal shocks) create intense and unusual aromatic profiles. The critical point is their use: they must enhance the potential of the batch, not mask mediocre raw materials.
What Is Cupping and How to Professionally Evaluate Coffee
In short: Cupping is the SCA standard protocol for objectively tasting coffee: coarse grind, 8.25 g per 150 ml of water at 93°C, 4 minutes of infusion. Sensory parameters are evaluated, from aroma to the overall impression of quality.
How to Read a Specialty Coffee Label: Origin, Variety, Process, and Altitude
In short: A transparent Specialty label displays four pieces of information: precise origin (region/farm/producer), botanical variety, processing method, and cultivation share. Additionally, it should indicate the actual roasting date.
Arabica and Robusta: Real Differences and When One Is Worth the Other
In short: Arabica and Robusta are two distinct botanical species. Arabica offers more sweetness, acidity, and complexity; Robusta has more caffeine, body, and crema. Quality matters more than species: a selected Fine Robusta surpasses an over-roasted industrial Arabica.
Washed, Natural, or Honey Coffee: How the Processing Method Changes the Flavor in the Cup
In short: The post-harvest process determines much of the cup's aroma. Washed processing gives cleanliness and bright acidity; Natural processing provides intense sweetness and red fruit notes; Honey processing is a middle ground, more or less full-bodied depending on the mucilage left on the bean.
top 5 tips for reusing coffee grounds at home
We all love coffee and drink it at home, in different forms (we always recommend good freshly ground coffee beans), but how can we use the grounds instead of throwing them away?
That's why eating a late breakfast might be the best choice for your health and well-being
Breakfast is the most important meal of the day, but sometimes the daily routine prevents us from enjoying an adequat...
