Knowledge for the cup
Guides
Good coffee is no accident. It is a ratio of bean, water, grind and time. Here is how to get it right.
Espresso machine
How to make espresso: the recipe that actually works
Espresso in 25 to 30 seconds: a 1:2 brew ratio, 18 grams in, 36 grams out, 93 degrees.
Filter coffee
Pour over: the hand brew step by step
Pour over with a hand filter: 15 g of coffee to 250 g of water, a bloom, three pours and a total time of three minutes.
Full immersion
French press: full body without bitterness
How to brew a french press properly: a coarse grind, 1:15, four minutes of steeping, skim the crust and press slowly.
Storage
Storing coffee properly: freshness you can taste
Storing coffee without losing aroma: airtight, dark, cool, not in the fridge.
Grinder
Grind size guide: from espresso to cold brew
The right grind for every method: espresso, moka pot, AeroPress, pour over, drip machine, french press and cold brew.
Water quality
Water for coffee: the forgotten ingredient
Coffee is 98 percent water.
Microfoam
Milk foam: velvet instead of bubble bath
Milk foam with the steam wand: stretching phase, rolling phase, 60 to 65 degrees, milk with at least 3.5 percent fat.
Cold extraction
Cold brew: brewed cold, gentle and strong
Make your own cold brew concentrate: 1:8, coarsely ground, 14 hours in the fridge, then filter and dilute 1:1.
Botany
Arabica and robusta: what is really behind them
Arabica and robusta compared: caffeine, acidity, growing altitude, yield, taste and price.
Effect
Caffeine: how much is in your cup?
Caffeine in espresso, filter coffee, cold brew and cappuccino: the figures, what they depend on, how long caffeine works and how much a day is considered safe.