Why It Matters
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Learn the language of coffee
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Part III: Tasting your way to quality
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Part II: The Stories Green Coffee Tells
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Part I: We’re getting down to basics.
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Our Cascara Fizz is made from some of the world's finest coffee cherry.
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What it does—and does not do—for coffee
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Part One of Our Language of Cupping series
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Part Two of our Language of Cupping series
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The simple art of focusing on what’s in front of you
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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."
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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.
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