Coffee Knowledge
The how and why of good coffee, from bean to cup.
Coffee degassing: why fresh beans need to rest before brewing
Roasted coffee holds carbon dioxide, and how much it holds and how fast it leaves is set by the roast level and the grinder rather than the calendar.
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27 articles
Caffeine in coffee plants does more than keep the insects away
September 1, 2026The coffee tree puts caffeine in its nectar at a dose too small to taste and large enou...
Coffee extraction yield: what the 18 to 22 percent window means
August 28, 2026Two measurable numbers decide how a filter coffee tastes, and the chart built around th...
Cold brew coffee: what the cold water changes and what it does not
August 24, 2026Two chemistry papers measured what a seven hour cold steep actually pulls out of coffee...
Coffee processing methods: what washed, natural and honey change
August 20, 2026Washed, natural or honey is settled in the days right after picking, and one trial drie...
Why coffee tastes bitter, and why caffeine is barely to blame
August 16, 2026Caffeine accounts for about 15% of it, and the roaster builds nearly all the rest.
Coffee acidity is not the same as sour, and the numbers show it
August 12, 2026Acidity is a number a roaster can titrate, and almost none of it survives the trip to y...
What the decaffeination process actually does to a coffee bean
August 8, 2026Three industrial routes lead to the same word on the bag, and they do very different th...
The coffee to water ratio that fixes most bad home brewing
July 30, 2026The ratio sets how strong the coffee is. Everything else decides how it tastes.
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