Coffee Knowledge
The how and why of good coffee, from bean to cup.
Peaberry coffee beans dry faster and cup the same as the rest
Peaberry beans are 5 to 7% of every harvest, screened out as a defect and then sold back on taste, and the study that cupped them found the same sc...
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37 articles
Coffee oil is 17% of an arabica bean and 0.03% of a filter brew
October 17, 2026The lipid fraction is about 17% of an arabica bean and 0.03% of a filter brew, and it c...
Coffee fermentation: yeast took the cupping score from 80.3 to 82
October 13, 2026Two open access studies counted what lives in a washed coffee ferment, and the sugar it...
Coffee bean porosity: a CT scan puts Mexican beans at 25.23%
October 9, 2026An X-ray scan of roasted beans from four countries mapped the pore network inside them,...
Green coffee storage: 21,916 readings put water activity at 0.554
October 2, 2026Specialty green coffee averages 0.554 on the water activity scale across 21,916 reading...
Coffee melanoidins nearly tripled and the dark roast scored lower
September 28, 2026A Mexican arabica study measured the brown polymer a roast builds, found it nearly trip...
Brewing water barely touched coffee extraction at tap concentrations
September 24, 2026A 2024 lab test dosed brewing water with magnesium and calcium and found the acids in t...
It takes 6.23 kilos of coffee cherry to make 1 kilo of green coffee
September 20, 2026Cenicafé weighed coffee at every stage of wet processing and found that one kilo in the...
Coffee aroma compounds: the 25 that do almost all the work
September 16, 2026Labs count more than a hundred volatile compounds in a cup, and only about 25 of them e...
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