Coffee Guide

The wrong grind size can ruin a great bean in seconds. Here is exactly which grind suits each brew method - and what happens when you get it wrong.

Coffee has a short window when it tastes its best, and most best-before dates on bags won't tell you when that is. This guide explains how to buy f...

Drinking coffee black removes every safety net - what's in the cup is exactly what the coffee is. Here's how to choose beans that are interesting e...

Milk softens acidity and mutes delicate flavour notes. Choosing the right beans for a latte or cappuccino means choosing a coffee with enough chara...

In specialty coffee, acidity is not a flaw - it's the brightness that makes a cup feel alive on the palate. Understanding it changes how you read a...

Body is the physical weight and texture of coffee in the mouth - the quality that makes one cup feel thick and coating and another feel clean and t...

Fruity or chocolatey is the most useful question to ask when choosing a coffee. It tells you more about what will suit you than origin, roast level...

Dried cherry, tamarind, jasmine - tasting notes can feel like a foreign language. This guide explains what they actually mean, why they matter and ...

Light, medium and dark roast descriptions look simple on a bag but mean something specific in the cup. This guide explains what roast level actuall...

Pour over is the clearest window into what a coffee actually tastes like — nothing hidden, nothing softened. Here's which beans reward the method m...

The cafetière rewards the right coffee more than almost any other brew method. Full-immersion brewing extracts oils and depth that paper filters re...

Yemen’s coffee tastes the way it does because of what it is grown from — not just where it grows or how it is processed. The heirloom varietals on ...