The Coffee Blog
Why the Swiss Water Process is the Best Way to Get the Most Flavor from Decaf Coffee
Decaf coffee often gets a bad rap for tasting flat or lifeless, but that’s not the case with beans processed using the Swiss Water Process. Here’s why it’s the best method for preserving flavor while removing caffeine.Â
What’s Really Happening During the Light Roast Process?
Ever wondered why light roast coffee tastes brighter, fruitier, or even floral compared to darker roasts? Let’s break down what’s going on during the light roast process:
Why Does Peruvian Coffee Taste Like Chocolate? Discovering Peru’s Flavor Profile
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Peruvian coffee has a reputation for its smooth, chocolatey taste with hints of nuttiness, and it stands out from other coffee origins for good reason.
Lots of factors come into play including altitude, processing method, terroir, and tradition.Â
Why Does Ethiopian Coffee Taste Like Blueberries?
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If you’ve ever sipped Ethiopian coffee and thought, “Is that… blueberries?” you’re not imagining it. Ethiopian coffee is known for its fruity, blueberry-like flavors, thanks to some unique factors at play.
The Golden Ratio: How To Achieve The Ideal Coffee To Water Ratio For A Delicious Cup Of Coffee
The Golden Ratio of coffee to water is one of the key factors is getting a perfect cup of coffee.