Coffee Reference Sites

Terminology

• The Dictionary of Gourmet Coffee Tasting

• 
  

Roasting

• Defining Roast Profiles & Dark Roasts in Specialty Coffee

• Home Roasting

  • Under/Over-Roasting; Understanding & Choosing Green Beans; Baked-Beans!!; Scorching.

• Beginners Guide

  • Sourcing Green Beans; Roast Methods - Oven & Skillet, Popcorn Popper, Home Coffee Roasters, Roasting; Storage

• Home Roasting Using a Popcorn Maker

• How to Define a Roast Profile in Four Stages

• Ethiopian Coffee Roasting Guide

• How to Roast Kenyan Coffee

• 4 Variables that Affect Roasting

  • Charge temperature; Roast temperature; Airflow; Roast time

• Roasting for Sweetness

  • Green Bean Selection; Pre & Post-crack Developments

• How to Roast for Different Brewing Methods

• Understanding Roaster Drum Speed and Its Affect On Coffee

• Understanding The Roasts Rate-of-Rise (RoR)

  • What is RoR; How High Should RoR Be; Top, Crack & End RoR; When to Adjust RoR

• Roasting Coffee From Different Origins

• What Do Coffee Roast Names Mean - Light, Cinnamon, City

• 
  

Grinding

• Coffee Grind Size

  • Relationship of Grounds to Over/Under Extracted Coffee; Blade vs Burr grinding

• A Brewer’s Guide to Choosing a (Good) Coffee Grinder (2017)

  • Blade vs Burr; Flat vs Conical grinding

• 
  

Extraction/Brewing

• Coffee Extraction and Solubility

  • Immersion, Infusion, Espresso, Brew Ratio, Total Dissolved Solids (TDS), Brew Manipulation - Bypassing, Pulsing, Pre-infusion

• Tasting (Cupping)

  • How to Use Solutions to Improve Your Palate; Understanding the Basic Tastes; Lowering Concentrations

• DIY Tasting

  • 4 Steps - Espresso, Dilution, Tasting, Matching

• Strength/ Dilution Calculators

• Drip Coffee Maker vs Percolator

• What is TDS in coffee and how to measure strength of coffee? by jori-korhonen Barista Institute

• 'The Real Prometheus' video "ESPRESSO ANATOMY - The Double Shot" (focus: between 3:12 to 4:02)

• Single vs double espresso shots: Java Press Blog

• Understanding Espresso - Ratio (#2)

• sprometheus

• Ratio Calculator

Beans

• Natural, Washed & Honey Processed

  • How Honey Processed Coffee Differs from Washed or Natural; Yellow, Red, and Black Honey Processing

• How to Build an Espresso Blend

  • Why create blends

• Acidic Coffees

  • Brewing & Roasting; Affected by - Origin, Variety, Species, Elevation, Climate & Processing; Controlling Acidity in Roasting & Brewing

• Why Some Coffees Are Sweeter Than Others

  • What is Sweetness; Types of Sugars in Coffee; Why Some Coffees Are NOT Sweet; Roasting & Brewing for Sweetness; Why Add Sugar; Train Your Palate to Taste Sweetness

• Understanding Coffee Grading

  • Kenya AA; Columbia Supremo; How Grading Works

• Coffee Blends - Part 1

• Coffee Blends - Part 2

• Geisha vs Bourbon - a Crash Course in Coffee Varieties;

  • Typica, Bourbon, Ethiopian Heirloom, Timor Hybrid, Gesha/Geisha, F1 Hybrid, Caturra, Catuai, Pacas, Pacamara, Maracaturra, Rume Sudan, Laurina, SL-28, SL-34

• Coffea Liberica

  • What; Where; Characteristics

• What Are Peaberry Coffee Beans

• Coffee Origins: A Guide to Mexico

  • Regions - Veracruz, Chiapas, Oaxaca

• 
  

Other

• Roasted Coffee Packaging - the Different Bags to Choose From

• NCA Wins Appeal: California Recognises Coffee Isn’t Cancerous

• The Best Coffee Storage Canister - James Hoffmann video training Airtight; Displacement; Vacuum

• Airscape Airtight Coffee Canister vs Atmos Vacuum Canister - "French Press Coffee" video training

• James Hoffmann Q&A on a wide range of coffee topics