Sugar does what to my coffee?

Sugar and coffee are a bit like England and France, bound by history and mutual affection and stuck in a timeless battle for dominance. This may sound a bit extreme but, I assure you, it's true! To understand how cane sugar and other sweeteners impact brewed coffee, we must start with caffeine. Caffeine is a... Continue Reading →

Is it safe for children to drink coffee?

How young is too young to take that first sip? Well, that largely depends on where you live and what you believe. The great debate over if toddlers and adolescents should be able to drink coffee, and if so, at what age, is hotly debated and riddled with uncertainties. Today, we are going to attempt to add some clarity to what we know, looking first at the major fears of child coffee consumption before moving onto the facts and take-aways for the future.

Panama and coffee (it’s a love story)

The history of coffee in Panama is nothing short of a modern day love story. While debate exists over when coffee entered Panama, some claiming the late 18th century and most saying the early 19th century, there is little debate over who transported those precious first beans. The first coffee seeds were brought to Panama by a retired English sea captain and his Panamanian wife, whom together, wished to start a coffee farm.

The breakdown: acidity in coffee

Acidity in coffee is marvelous, wonderful, and often misunderstood. Today, we're breaking down what acidity in coffee means, how to identify it in a coffee description, and where to find high and / or low acidity coffees based on their growing region.

Why is good coffee so expensive?

Quantity, quality, harvesting, certification, roasting, packaging, and... expertise. Coffee, like any fine commodity, can be found in a range of price brackets (some staggering, we know!) and with very little information explaining the cost variation. Today, we hope to shed some light on why your favorite beans and brews can cost a pretty penny.

Understanding coffee flavor

Coffee and coffee flavor are like two best friends with unclear boundaries. They go together, they need each other, and yet they are still distinct. Coffee, in the broadest sense, has a very identifiable taste but each coffee's flavor profile is nuanced and developed at each stage of its existence, starting with coffee plant species and ending with brew method. Today, we're going to deconstruct the coffee flavor profile paradigm and in doing so, (hopefully) equip you with the knowledge needed to identify coffees that strongly exhibit the flavor characteristics you value most in your cup. First up? Bean type and terroir.

Coffee mouthfeel, body, and texture — what it all means

Body, mouthfeel, texture...we know the words and what they mean but how they relate to coffee can be obscure and muddled. Today we're going to break down these vague terms. At the most basic level, mouthfeel, also referred to as body, describes how a coffee physically feels in your mouth and on your tongue. Texture, while related, essentially describes the texture of the mouthfeel (e.g., smooth, grainy, creamy, etc.).

Help, this coffee is so bitter!

It's the holiday season and, if you are anything like us, that means coffee! Lots and lots of coffee. Coffee at home, coffee at the office, coffee with friends and loved ones. Good coffee, okay coffee, and bad coffee... that, dear readers, is where we start today, with those painful-to-swallow (though sometimes vital) undesirably bitter cups of coffee.

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