Articles
Guides, explainers and straight answers — written twice a week and wired into the same graph as everything else, so every claim links to an origin, a process or a coffee you can actually buy.
What is honey process coffee? The sweet middle ground, explained
No honey is involved. Here is what honey processing actually does to the bean, why white, yellow, red and black grades taste different, and how to brew them.
6 min read →Coffee this week: a record USDA crop forecast sends prices lower
The USDA's half-yearly report tips world coffee to an all-time high and knocks futures back, Luckin lands in New York, and Starbucks readies a nostalgia play. Your week in coffee.
6 min read →
Single origin vs blend coffee: which should you buy?
Neither is better. Single origins let you taste one place; blends give a dependable, repeatable cup. Here is how to match the bag to the job, not the hype.
7 min read →
What is anaerobic coffee processing (and how it changes the flavour)?
A plain-language guide to oxygen-free coffee fermentation: how sealed tanks work, why the cup tastes so intense, how carbonic maceration differs, and where the funky hype outruns reality.
6 min read →
Coffee this week: a slow Brazil harvest pushes prices sharply higher
Arabica and robusta both closed the week higher as Brazil's harvest ran behind schedule, while Starbucks beat a shareholder suit and the EU pulled instant coffee into its deforestation rules.
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How to make cold brew coffee at home: a weight-based concentrate recipe
A fridge-first method that treats cold brew as a dilutable concentrate: the right grind, ratio and steep time, plus an honest look at the less-acidic claim.
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Why is coffee getting more expensive again in July 2026?
A rain-hit Brazilian harvest and a freshly confirmed El Niño whipsawed arabica futures back near record highs, so your cup is climbing again despite forecasts of a bumper crop.
7 min read →
Washed vs natural process coffee: what's the difference?
Two ways to peel a coffee cherry that push the same bean in opposite directions — clean and bright versus fruity and heavy. Here's what actually happens on the farm, and in the cup.
4 min read →
How to read a specialty coffee bag label before you buy
The six things printed on any specialty bag — origin, variety, process, altitude, roast date and tasting notes — turned into a confident buying decision, with real in-stock coffees as reference points.
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Why is Geisha coffee so expensive? The price explained
A record Panama lot sold for $30,204/kg in 2025. Here's what actually drives Geisha's price — a rare variety, tiny yields, an auction market, and a wine-like cup.
4 min read →
How to make pour over coffee: a beginner-proof weight-based recipe
A simple, repeatable pour over method — ratio, water temperature, bloom and pour — that lets any specialty single origin taste the way the roaster intended.
4 min read →