Items in this category are what we know about coffee. Either through research or personal experience. We love to share our knowledge we have gained about coffee, and love to learn even more. So you can share with us too.
Find articles about farming, production, roasting, brewing, tasting and drinking of coffee. Furthermore dates and definitions are listed here. As well as discussions of quality, sizing, grading and assessment.
Farming and production covers how the coffee gets from seed to green. Coffee Roasting details how the coffee gets from raw state to roasted or brown. While brewing, tasting and drinking details coffee in its most consumed form.
We hope what we have learning is knowledge everyone will enjoy. Education about coffee and its complexity as a product we believe will increase enjoyment of the beverage. Further promote its consumption especially on the quality side of the coffee spectrum.
About our coffee packaging
In the coffee industry, there are many standards that have just been blindly accepted. However,…
Coffee Roasting Notes on Turning Point
Looking at our own preconceived ideas on roasting? We at Quaffee are like testing our…
Why freshly roasted?
It is worth noting that roasted coffee is normally removed from (dropped out of) the…
Coffea Arabica varieties
Before reading the short summary below on Arabica varieties, we suggest you watch the video…
Coffee roasting process – a subjective perspective
The coffee roasting process and our approach to it varies almost every quarter. As we…
Coffee sizing and grading – an explanation
Coffee is Graded before it is milled, then it is is selected by size and…