Coffee reference
Coffee guide
A calm reference for understanding how processing, roast level, brewing method, and tasting structure shape what you experience in the cup.
Processing Methods: From Cherry to Bean
After harvesting, coffee cherries must be processed to remove the fruit and extract the beans. The method chosen dramatically impacts the final cup profile.
Washed Process
12-48 hoursProcess:
- 1.Cherries are depulped immediately
- 2.Beans ferment in water to remove mucilage
- 3.Beans are washed and dried on patios
Result: Clean, bright, crisp acidity. Origin characteristics shine. Popular in Colombia, Kenya, and Central America.
Natural Process
3-4 weeksProcess:
- 1.Whole cherries are spread on drying beds
- 2.Turned regularly to prevent mold
- 3.Dried completely before hulling
Result: Fruity, wine-like, full body with complex sweetness. Traditional in Ethiopia and Brazil. More environmental risks.
Honey Process
1-3 weeksProcess:
- 1.Cherries are depulped but mucilage remains
- 2.Dried with sticky layer intact
- 3.Various levels: white, yellow, red, black honey
Result: Sweet, balanced body. Combines clarity of washed with complexity of natural. Popular in Costa Rica.
Processing Methods: From Cherry to Bean
After harvesting, coffee cherries must be processed to remove the fruit and extract the beans. The method chosen dramatically impacts the final cup profile.
Washed Process
12-48 hoursProcess:
- 1.Cherries are depulped immediately
- 2.Beans ferment in water to remove mucilage
- 3.Beans are washed and dried on patios
Result: Clean, bright, crisp acidity. Origin characteristics shine. Popular in Colombia, Kenya, and Central America.
Natural Process
3-4 weeksProcess:
- 1.Whole cherries are spread on drying beds
- 2.Turned regularly to prevent mold
- 3.Dried completely before hulling
Result: Fruity, wine-like, full body with complex sweetness. Traditional in Ethiopia and Brazil. More environmental risks.
Honey Process
1-3 weeksProcess:
- 1.Cherries are depulped but mucilage remains
- 2.Dried with sticky layer intact
- 3.Various levels: white, yellow, red, black honey
Result: Sweet, balanced body. Combines clarity of washed with complexity of natural. Popular in Costa Rica.
Understanding Roast Levels
The roasting process transforms green coffee beans into the aromatic brown beans we know and love. The roast level profoundly affects the final taste, body, and aroma of your coffee.
Light Roast
356°F - 401°F
Bright acidity, complex flavors, light body. Origin characteristics shine through.
Also called: Cinnamon, Light City, Half City
Medium Roast
410°F - 428°F
Balanced acidity and body. Sweet, rounded flavor profile with caramelized sugars.
Also called: American, City, Breakfast
Medium-Dark
437°F - 446°F
Rich, fuller body. Some oil on surface. Bittersweet aftertaste with roast notes.
Also called: Full City, After Dinner, Vienna
Dark Roast
464°F - 482°F
Bold, smoky flavor. Low acidity, heavy body. Roast flavors dominate over origin.
Also called: French, Italian, Espresso
The Coffee Flavor Wheel
Coffee professionals use a standardized flavor wheel to describe the complex aromas and tastes in coffee. Here are the main flavor categories you'll encounter:
Fruity
Bright and lively notes reminiscent of fresh fruits
Berry, Citrus, Stone Fruit
Floral
Delicate aromatic qualities similar to flowers
Jasmine, Rose, Chamomile
Sweet
Natural sugars creating pleasant sweetness
Caramel, Honey, Chocolate
Nutty
Rich, toasted characteristics
Almond, Hazelnut, Walnut
Spicy
Warm, aromatic spice notes
Cinnamon, Clove, Pepper
Earthy
Grounded, natural flavors
Woody, Herbal, Tobacco
Brewing Methods: Unlocking Flavor
The same coffee can taste remarkably different depending on how you brew it. Each method extracts different compounds and highlights unique characteristics.
Pour Over
Best for: Light to medium roasts, floral & fruity notes
Clean, bright cup highlighting subtle flavors
French Press
Best for: Medium to dark roasts, full body
Rich, heavy body with oils and sediment
Espresso
Best for: Medium to dark roasts, concentrated flavor
Intense, syrupy shot with crema
Cold Brew
Best for: Any roast, smooth & sweet
Low acidity, naturally sweet, smooth
How to Taste Coffee Like a Pro
Professional coffee tasters (Q Graders) use a systematic approach called "cupping" to evaluate coffee. Here's how you can develop your palate:
Fragrance
Smell the dry grounds. Note the aromas—are they floral, fruity, nutty?
Aroma
After adding hot water, inhale deeply. Aromas often change and intensify.
Taste
Slurp loudly to spray coffee across your palate. Note acidity, body, and flavors.
Aftertaste
What lingers? A pleasant aftertaste indicates quality. Note any flavors that emerge.