Field notes, brewing guides.

B2B guide · 8 min

How to choose a specialty coffee supplier for your cafe

Four criteria you can measure, the questions to ask at the sample cupping, and the contract clauses that keep a cafe supplied.

Buying guide · 7 min

Fresh-roasted coffee beans: what to check before you buy

Roast date, current crop and a traceable lot decide how much of the origin reaches the cup. A practical shelf guide.

Roasting · 9 min

Why We Roast Light

Less caramelisation means more of the origin in the cup. A factual guide to light roast, the Nordic profile, and how to brew it so it reads clear, not sour.

Origins · 7 min

What Single Origin Coffee Actually Means

One farm, one harvest, one traceable lot. Here is what the label guarantees, how terroir and processing move the cup, and how to read a bag.

Guides · 8 min

Single Origin vs Blend: When Each Makes Sense

Single origin for clarity on filter, blends for consistency in espresso. The criteria, ratios and recipes that decide it, case by case.

Brew method · 8 min

V60 vs AeroPress: Which One Fits You (and the Recipes)

Two brewers, two extraction mechanisms, two cups. We compare V60 and AeroPress on seven measurable criteria, with a dial-in recipe for each on light roast.

Brewing · 7 min

The 18-gram dose, defended.

Why we still pull a double at 18 in / 36 out, and when to break the rule.

Method · 5 min

V60, but slower.

A four-pour recipe that turns most light roasts into something gentler and sweeter.

Travel · 11 min

Three days at the Boquete cup.

Notes from this year's Best of Panamá auction — and why we paid what we paid.

Workshop · 9 min

Descaling without drama.

A maintenance ritual you can run on a Sunday morning, with one ingredient from the kitchen.