Acidity in Coffee

Why It Matters

Coffee Guide, The Art of TastingTom PurtillFebruary 16, 2021coffee tasting

The Five Elements of Coffee Tasting

Learn the language of coffee

Coffee Guide, The Art of TastingTom PurtillMay 4, 2020

What Is Specialty Coffee?

Part III: Tasting your way to quality

Coffee Guide, The Art of TastingTom PurtillMay 16, 2019

What Is Specialty Coffee?

Part II: The Stories Green Coffee Tells

Coffee Guide, The Art of TastingTom PurtillMarch 29, 2019

What Is Specialty Coffee?

Part I: We’re getting down to basics.

Coffee Guide, The Art of TastingTom PurtillMarch 25, 2019

Coffee Lab: What Is Cascara?

Our Cascara Fizz is made from some of the world's finest coffee cherry.

Coffee Guide, The Art of TastingTom PurtillOctober 16, 2018Recipe

Coffee Lab: Fermentation

What it does—and does not do—for coffee

Coffee Guide, The Art of TastingTom PurtillSeptember 13, 2018Longreads, how to, pro tips

The Coffee Lover's Lexicon

Part One of Our Language of Cupping series

Coffee Guide, The Art of TastingTom PurtillApril 27, 2017Cupping, language

How to Build Your Own Lexicon

Part Two of our Language of Cupping series

Coffee Guide, The Art of TastingTom PurtillApril 27, 2017Cupping, language

A Beginner’s Guide to Coffee Tasting

The simple art of focusing on what’s in front of you

Coffee Guide, The Art of TastingTom PurtillDecember 5, 2016how to, coffee tasting

Blue Bottle Explains: Bitterness

Welcome to Issue 1 of Blue Bottle Explains, your coffee advice column. This month, Director of Training and World Barista Champion, Michael Phillips, tackles "bitterness."

Coffee Guide, The Art of TastingTom PurtillMay 18, 2016acidity, how to, coffee tasting

Why Do We Source Single Origins?

Coffee should taste like what it is: a tropical fruit seed, separated and cleaned of the flesh, dried, roasted until caramelized, and then crushed and extracted into water.

Coffee Guide, The Art of Tasting, SourcingTom PurtillMay 12, 2016Origin Stories