Bean to cup

Notes from The World Atlas of Coffee, one chapter at a time, from the bean to the cup.

Processing

From cherry to green coffee: washed, pulped natural, honey, natural and semi-washed.

Roasting

Acidity, sweetness and bitterness as the roast gets darker, the five stages and the roaster types. With sliders to play with.

Freshness and storage

Golden rules for buying and keeping coffee, and a quick check for your bag.

Tasting and extraction

Coming soon.

Brewing devices

French press, AeroPress, pour-over (with V60 and Chemex), moka pot, and manual and semi-automatic espresso machines: ratio, grind, method and a calculator.

Coffee drinks

From espresso to latte macchiato: how much coffee, milk, foam and water goes into each drink, and which milk to use.