Taste
What Does Malic Acid Taste Like in Coffee?
Citric acid flashes and fades. Malic acid, the slower acid altitude builds into high-grown lots like Kenya Kiambu, coats the tongue and lingers for up to thirty seconds.
Learn
Notes from the roastery: what we buy, how we roast it, and what we have learned building coffee programs on the Gulf Coast.
Tagged “acidity” · see all of Learn
Taste
What Is Chlorogenic Acid in Coffee?
Chlorogenic acid makes up a large share of green coffee. Roasting breaks down nearly 90 percent of it into lactones, quinic acid, and bitterness compounds.
Brewing
Does Water Affect How Coffee Tastes?
The same coffee tastes different on two different waters, and the number behind the difference is alkalinity, not hardness. We went to Pensacola's own utility report t...
Taste
What Is Astringency in Coffee?
The dry, puckering finish in a cup is not a taste at all. Here is the mechanism, the compounds roasting builds, and what to change at the brewer.
Taste
What Is Malic Acid in Coffee?
Malic acid is really in the cup, and measured against its own detection threshold there is usually too little of it to pick out. Where it comes from, why it got the ap...
Taste
What Is Low Acid Coffee?
Low acid coffee describes how a cup tastes, not a lower pH. Measured brewed coffee lands between pH 4.85 and 5.13, so here is what actually moves acidity.
Roasting
What Is Light Roast Coffee?
A light roast comes off the roaster just after first crack, and it is not stronger: a 2024 study measured 134 to 165 mg of caffeine at every roast level.
Origins
Sumatra Ribang Gayo Coffee: Flavors & Brewing Guide
Sumatra Ribang Gayo runs banana, spiced rum and cedar over a heavy body. Pour over at 1:15 to 1:18, or a coarse French press at 1:12 for more weight.
Origins
Decaf Coffee Guide: East Africa Decaf from Inheritance
East Africa Nya-Nye decaf is made with the chemical free Swiss Water Process. What stays in the cup, how much caffeine is left, and the grind to use.
Origins
ASCENT by Inheritance: A Rich, Balanced Coffee Blend
ASCENT is the Inheritance house blend: burnt sugar, citrus and juicy sweetness. Espresso and filter ratios, plus why it holds its shape in milk.
Origins
Burundi Coffee Kigina Colline: Flavor & Brewing Tips
Washed Burundi from Kigina hill runs blackberry, fig and dark chocolate. Grind, water temperature and ratio settings for V60, Chemex and French press.
Origins
Java Bukit Paniisan Coffee Beans: Flavor, Roast & Brew
Java Bukit Paniisan from Indonesia tastes of cocoa, peach and warm spice. Grind sizes by method, a 1:15 to 1:17 pour over ratio, and storage tips.
Origins
Ethiopia Birbirsa Coffee: Bright, Fruity Light Roast Guide
Ethiopia Birbirsa is a natural process light roast grown near 2100 meters: granola, mango, orange. Brew it on a V60 or Chemex at 1:15 to 1:16.
