Coffee FAQ & Library
TOP 10 COMMON QUESTIONS
What is specialty coffee?
Specialty coffee is coffee recognized for distinctive quality—careful sourcing, skillful roasting, and precise brewing.
Why does my coffee taste different from café to café?
Because coffee is a craft with variables—water chemistry, roast development, grinder quality, recipe, and barista technique.
What should I order if I don’t like bitter coffee?
Try a milk-forward drink (latte/flat white), or a filter coffee with brighter notes; avoid very dark roast, extra-hot milk, and over-concentrated cups.
What’s the difference between espresso and filter coffee?
Espresso is a concentrated, pressure-brewed drink; filter coffee uses gravity and more water, often giving more clarity and aromatics.
What is a cortado?
A cortado is espresso ‘cut’ with a small amount of steamed milk—balanced, coffee-forward, and not too large.
What does ‘washed vs natural vs honey process’ mean?
It’s how the coffee seed is separated from the fruit—washed is clean and crisp, natural is fruitier, honey is in-between.
Why does water matter so much in coffee?
Coffee is mostly water; minerals and buffering change extraction and flavor, and they affect equipment scaling/corrosion.
What is TDS and extraction yield?
TDS is how ‘strong’ the coffee liquid is; extraction yield is how much of the coffee grounds dissolved into the cup.
How fresh should coffee be?
Fresh matters, but ‘too fresh’ can be tricky—especially for espresso; oxygen exposure is the main enemy over time.
Do darker roasts have more caffeine?
Not reliably—caffeine varies by bean species and recipe; roast changes density more than caffeine in a simple way.
BREWING METHODS COMPARISON
A baseline for exploration. Specialty coffee is a craft of small adjustments.
| METHOD | STYLE | RATIO | GRIND | TIME | FLAVOR PROFILE |
|---|---|---|---|---|---|
| Pour-over (V60) | Percolation | 1:15–1:18 | Medium-fine | 2.5–4 min | Clear, layered, aromatic |
| Batch brew | Percolation | ~1:18 | Medium | 4–6 min | Balanced, consistent |
| French press | Immersion | 1:12–1:16 | Coarse | 4–6 min | Heavy body, rounded |
| AeroPress | Hybrid | 1:12–1:18 | Medium-fine | 2–3 min | Sweet, flexible, punchy |
| Espresso | Pressure | ~1:1.5–1:2.5 | Fine | 20–35 s | Dense, intense, creamy |
| Cold brew | Immersion cold | 1:5–1:10 | Coarse | 12–24 h | Smooth, mellow, chocolatey |
GRIND SIZE REFERENCE
Particle distribution directly affects extraction yield and flavor balance.
| BREW METHOD | RELATIVE GRIND | TYPICAL MICRONS |
|---|---|---|
| Espresso | Very fine | ~200–400 µm |
| Pour-over | Medium-fine | ~500–900 µm |
| Batch brew | Medium | ~600–1100 µm |
| French press | Coarse | ~900–1400+ µm |
| Cold brew | Very coarse | ~1200–2000 µm |
SPECIALTY GLOSSARY
Terms that reduce intimidation and empower your coffee journey.
Agitation
Movement of water/coffee during brewing (pouring, stirring).
Alkalinity
Water’s buffering capacity (how it neutralizes acids).
Brew ratio
Coffee dose relative to brew water.
Channeling
Uneven flow through coffee bed/puck causing uneven extraction.
Cupping
Standardized tasting method used to evaluate coffee lots.
Extraction yield
% of coffee mass dissolved into the beverage.
Hardness
Calcium/magnesium content in water.
Microfoam
Fine, silky steamed milk texture.
TDS
Total dissolved solids; coffee strength measurement.