Coffee Knowledge

Five items (two possibly already in your kitchen) cover everything that changes the cup. The essentials in order of importance and what to happily ...

Recipes get you a good cup - dialling in gets you yours. The three-to-five-brew method for tuning any coffee to your water, your kit and your taste.

Coffee fades like a photograph - air, light, heat and moisture do the damage. How to store beans properly, what the freezer is really for and how m...

Coffee oils turn rancid in days and every brew pays the tax. The daily, weekly and monthly routines that keep your equipment - and your coffee - ho...

Paper, metal or cloth, the filter is the last gate before your cup and it decides between clarity and body. What each one lets through and which su...

Same recipe, different cup? The hidden variable is agitation. What stirring, swirling and pour height actually do (and how much each method wants).

One concept explains every sour, bitter or perfect cup you have ever brewed. Extraction in plain English and how to steer it deliberately.

Sour coffee is a brew that stopped too early: all acid, no sweetness. How to tell sourness from good acidity and finish the extraction properly.

Thin, watery coffee has two different causes that need opposite fixes. How to tell weak from under-extracted and brew a fuller cup either way.

Bitterness is a brewing fault, not a fact of coffee and it has five usual suspects. How to find yours and fix it, one variable at a time.

Heat is not a background setting, it selects which flavours reach your cup. The plain-English science of temperature and extraction and how to use ...

Your cup is 98% water and the tap decides more of the flavour than most upgrades ever will. What is in your water and the simple set-up that fixes it.