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Background reading on how coffee is processed and how to brew it.
Processing methods
Anaerobic Fermentation
Borrowed from winemaking, anaerobic ferments happen without oxygen — producing intense, sometimes funky cups.
7 min read
Honey Processing
Named for the tacky mucilage ("miel"), not for any added honey. Yellow, red, and black grades vary by how much fruit stays on.
6 min read
Natural Processing
Also called dry processing. The cherry is dried intact, giving heavy, fruit-forward cups.
6 min read
Washed Processing
Sometimes called wet processing — the fruit is removed before the seed is dried.
6 min read
Wet-Hulled (Giling Basah)
Known locally as Giling Basah, the bean is hulled at high moisture, producing Sumatra's signature savory, low-acid cup.
6 min read
Brewing guides
AeroPress
A plunger, a paper disc, and 90 seconds. Fast, clean, forgiving, and nearly unbreakable.
6 min read
Chemex Pour-Over
Heavy bonded filters strip out oils and fines for exceptional clarity — a slow, elegant pour-over.
7 min read
Cold Brew
No heat, no rush. Time does the extracting; you just wait, filter, and dilute.
6 min read
Espresso
The hardest brew to dial in and the most rewarding. Master dose, grind, and the shot clock.
8 min read
French Press
No paper, no pour-over finesse. Steep, break the crust, plunge, and pour.
6 min read
Kalita Wave
The flat bed and restricted drainage even out your pour — the easiest way to a consistent cup.
6 min read
Moka Pot
Steam pressure pushes water up through the grounds. Master the heat and you get a rich, intense cup.
6 min read
Hario V60 Pour-Over
A conical paper-filter pour-over that rewards a steady hand and a good kettle.
7 min read