Expand your coffee knowledge with our comprehensive guide.
A concentrated form of coffee served in small, strong shots. It’s made by forcing pressurized hot water through very finely ground coffee beans.
Made using an espresso machine with 9 bars of pressure, extracting 1oz of coffee in 25-30 seconds.
An Americano is made by diluting an espresso shot with hot water, resulting in a similar strength but different flavor profile from drip coffee.
Equal parts espresso, steamed milk, and milk foam, creating a rich, creamy beverage with a balanced flavor.
1/3 espresso, 1/3 steamed milk, and 1/3 milk foam, typically served in a 6oz cup.
A milk-forward coffee drink made with espresso and steamed milk, topped with a small layer of microfoam.
1/3 espresso and 2/3 steamed milk, with a thin layer of microfoam on top.
A manual brewing method where hot water is poured over ground coffee in a filter, creating a clean, flavorful cup.
Ground coffee placed in a filter with hot water (195-205°F) poured in a slow, circular motion.
Coffee brewed with cold water over an extended period, producing a smooth, less acidic coffee concentrate.
Coarse ground coffee steeped in cold water for 12-24 hours, then filtered.
Light brown in color with no oil on the surface. Light roasts have a milder, more acidic flavor profile that preserves much of the bean’s original character.
Higher acidity, bright flavors, floral and fruity notes, higher caffeine content.
356-401°F (180-205°C)
Medium brown color with a stronger flavor and non-oily surface. Balanced in flavor, aroma, and acidity.
Balanced flavor, fuller body than light roasts, caramel sweetness, muted acidity.
410-428°F (210-220°C)
Rich, dark color with some oil beginning to show on the surface. The flavor is fuller with reduced acidity.
Bolder flavor, spicy notes, chocolate undertones, some bittersweet notes.
437-446°F (225-230°C)
Dark brown to black in color with an oily surface. The original flavors of the bean are overwhelmed by the roasting process, creating a strong, bitter flavor profile.
Low acidity, bold flavor, smoky notes, bittersweet or burnt taste, pronounced bitterness.
464-482°F (240-250°C)
The most popular coffee species, known for its sweet, complex flavors and higher acidity. Grows best at high altitudes.
Sweet, fruit-forward, aromatic, complex, often featuring notes of berries, chocolate, or nuts.
Ethiopia, Colombia, Brazil, Guatemala, Costa Rica
Known for its strong, often bitter flavor and higher caffeine content. More disease-resistant and grown at lower altitudes.
Strong, bold, often woody or rubbery flavor, higher bitterness, nutty undertones.
Vietnam, Brazil, Indonesia, Uganda, India
A rare coffee variety with a distinctive flavor profile and unique bean shape. Known for its floral aroma and smoky, woody taste.
Bold, smoky, floral aroma, woody taste, sometimes fruity with a full body.
Philippines, Malaysia, Indonesia, West Africa
Often classified as a variety of Liberica, Excelsa has a tart, fruity flavor profile that combines characteristics of both light and dark roasts.
Tart, fruity, complex dark roast flavors with light roast acidity.
Southeast Asia, particularly Vietnam and the Philippines
