Grind setting
A small turn changes contact area and water flow. The number on your grinder applies only to your appliance.
Read ↗Coffee Academy · Topic collection
Basics
Choose the article that answers your question. All topics and tools remain accessible through the menu.
For reference & further learning
What would you like to know?
Choose a topic, search for a term or view short introductions.
Topics at a glance
Brew ratio
A ratio makes recipes scalable. What matters is whether the calculation uses water going in or beverage coming out.
Read ↗Extraction
Water dissolves components from the grounds. The amount and evenness of extraction explain more than brewing time alone.
Read ↗Water for coffee
Water affects flavour and equipment. Hardness, alkalinity and suitability for the machine are separate questions.
Read ↗Temperature & flavour
Brewing temperature and drinking temperature are two different things. Both affect what you perceive.
Read ↗Blooming
Gas escapes from coffee when it is first wetted. An evenly wet bed matters more than bubble size.
Read ↗Freshness & degassing
Coffee continues changing after roasting. Consider roast date, packaging and flavour together.
Read ↗Storing beans
Dry, tightly sealed and away from heat: a simple routine protects your beans day to day.
Read ↗Acidity & bitterness
Acidity and bitterness are tastes; dryness is a mouthfeel. A precise description makes troubleshooting easier.
Read ↗Describing aromas
Start with fruity, nutty or roasty, then get more specific: describe aroma, intensity and mouthfeel in your own words.
Read ↗Strength & extraction
Strength means concentration; extraction means dissolving material from the grounds. A small dilution comparison helps separate the two questions.
Read ↗Comparing recipes
One specific question, two cups, one changed variable: find out which version you prefer to drink.
Read ↗No articles match yet. Change your search term or reset the filters.