Browsing: Beans & Roasting
How long your coffee beans stay fresh, why the roast date tells you more than the best-before date, and how to store opened packs and freeze supplies.
Why your coffee can taste of strawberry: co-fermentation and infused coffee compared, competition rules, EU labelling and a tasting.
Roasting coffee at home: pan, popcorn maker or home roaster compared, buying green coffee, a step-by-step pan guide, roast stages, safety and resting.
Where coffee grows in Nepal, how much the country harvests and exports, which varieties it grows and what Nepalese green coffee costs in euros.
From shrub to your cup: ten stages from flowering and harvest through drying and export to roasting, grinding and brewing.
Single origin or blend? What the terms mean, which coffee suits filter or cappuccino, how roasteries build blends and how to read the pack.
What separates arabica and robusta: flavour, twice the caffeine, sugar and fat, growing altitude, genetics, world market and futures prices in October 2026.
How light, medium and dark roasts differ in acidity, bitterness and caffeine, and which roast suits pour-over and espresso.
Washed tastes clean and bright, natural fruity, honey sweet and in between. The three methods compared, honey grades and anaerobic fermentation.
Stenophylla tastes almost like arabica and tolerates more heat. History, tasting, temperatures and the state of the trial plots in 2026.