Tasting

Why It Matters

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

What it does—and does not do—for coffee

Marcelo Pereira helps farmers all over the world connect to the specialty market.

“That’s what I want to drink the rest of my life.”

The botanical differences in the coffees we serve

What happens after the fruit is picked and before it arrives in our roastery

Part One of Our Language of Cupping series

Part Two of our Language of Cupping series

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

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 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.