Welcome to this, the fifth and (for now) final instalment of my Coffee at Home sub-series looking at coffee. I started the series with the concept of direct trade, explaining why knowing where your coffee comes from is important. I followed that by considering blends, the art of combining different coffees in order to create a specific taste profile. In the third instalment, I introduced the idea that pretty much everything has an impact on how your coffee tastes, all the way from the farm to the roaster, before looking at what are, for me, the two biggest factors: processing and roasting. Which brings us neatly to this fifth instalment, how preparing and serving your coffee affects how it tastes.

At a very basic level, how you prepare your coffee obviously effects its taste. An espresso tastes very different from a pour-over, even using the same bean. However, the effects can be more subtle than that, which is what I want to explore in this post. It also goes beyond the basics such as preparation method. Almost everything changes how you perceive flavour, from the temperature of the coffee right down to the shape of the cup.

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Welcome to the fourth instalment of my Coffee at Home sub-series looking at the coffee itself. In Part I, I looked at the concepts of direct trade and explained why knowing where your coffee comes from is important. Part II, meanwhile, was all about blends, the art of combining different coffees in order to create a specific taste profile, which neatly leads us Parts III and IV, which are all about why coffee tastes the way it does.

In previous instalment (Part III), I introduced the idea that pretty much everything has an impact on how your coffee tastes, all the way from the farm to the roaster. I also nailed a common misconception that coffee from a certain country/region tastes in a particular way. Finally, I provided some (hopefully) useful advice on tasting notes and how to read the information on coffee packaging.

In this, Part IV, I’m looking at what, for me at least, are the two biggest factors determining a coffee’s flavours. The first, which takes place at origin, is processing, while the other is the final step before the coffee gets to you/the coffee shop, namely roasting. Hopefully, I’ll be able to unpack some of the mystery!

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Welcome to the third instalment of my Coffee at Home sub-series where I look at the coffee itself. In Part I, I looked at the concepts of direct trade and why knowing where your coffee comes from is important. Meanwhile, Part II was all about blends, the art of combining different coffees in order to create a specific taste profile, which neatly leads us onto this, Part III, which is all about why coffee tastes the way it does.

So, what affects the way a coffee tastes? Well, it turns out pretty much everything. The specific bean, where it’s grown, the altitude, the amount of sunshine, how its picked, how its processed, how its roasted… And that’s all before it gets to you, since how you make your coffee throws another variable into the mix.

It’s a subject that you could write books about, so I’m not going to be able to cover everything in one blog post. In fact, I’m going to write several, starting with a quick guide on tasting notes and how to read the information on coffee packaging. I’ll also nail a common misconception while I’m at it.

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Welcome to another instalment of my Coffee at Home series, where once again, I’m looking at coffee. The Coffee at Home series aims to provide simple, practical advice on making coffee at home, although I deviated from this in Part I of my look at coffee, where I talked about the concepts of direct trade and single-origin coffee. However, this was to set the scene for what I want to talk about today, which is some advice on what to look for when buying coffee.

When I started the Coffee Spot, back in 2012, my knowledge of coffee was very limited. To me, coffee was just coffee. However, I quickly realised that it was way more complicated than that, something which can be rather daunting when you’re dipping your toe into the world of speciality coffee for the first time and trying to order some coffee on-line from a speciality roaster. To help you out, I’ll be unpacking some of the terms that I now take for granted, but which back then I found rather baffling. Having introduced you to the concept of single-origins, I now want to talk about blends, which is how the majority of coffee is sold.

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Welcome to another instalment of my Coffee at Home series. I began by focusing on brewing methods, with simple guides to the cafetiere, Clever Dripper and AeroPress. I’ve also written about equipment, such as grinders and scales. However, there’s something else I want to talk about. No matter how good your equipment is, how much you perfect your technique, there’s one thing it can’t fix, and that’s the quality of the coffee.

It’s easy to assume that everyone knows about coffee, but there was a point, before I started the Coffee Spot, when I knew very little. I clearly remember the sense of bewilderment when I first walked into a speciality coffee shop (Edinburgh’s Brew Lab), looked at the menu and realised that I had no idea what it was trying to tell me.

I’ll also say, from the outset, that if you are happy with the coffee you are currently buying/making, then that’s fine. Don’t let me, or anyone else, tell you otherwise. However, if you are dipping your toe into the world of speciality coffee for the first time and are wondering what tasting notes, varietals and processing are all about, then this is the post for you.

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