Blog categorized as Coffee Education
Grind size is one of the most important variables in coffee brewing. Learn how fine or coarse your coffee should be for espresso, V60, French press and AeroPress, how grind size affects extraction, and how to adjust your grind when your coffee tastes sour, bitter or weak.
Coffee processing has a major influence on the flavour and character of the final cup. Learn how washed, natural, honey and experimental coffee processing methods work, how they affect flavour, and what coffee drinkers should look for when choosing processed coffee.
Kenyan coffee is recognised around the world for its distinctive acidity, fruit character, sweetness and complexity. Discover what makes Kenyan coffee special, from its high-altitude growing regions and Arabica varieties to processing, grading, roasting and brewing.
Kenyan coffee is recognised around the world for its distinctive acidity, fruit character, sweetness and complexity. Discover what makes Kenyan coffee special, from its high-altitude growing regions and Arabica varieties to processing, grading, roasting and brewing.
If you have ever bought Kenyan coffee, you have probably seen names such as Kenya AA and Kenya AB printed on coffee bags.
Many coffee drinkers assume that AA automatically means better coffee than AB.
The reality is more nuanced.
Kenyan coffee classification includes several grades, and the grade prima...
