# ☕ COFFEE NOTES "You’re not curing cancer here, you’re brewing coffee" “But cheap coffee comes at a very human cost – someone must struggle for your coffee to be low-priced; someone must live a life of food insecurity or inescapable debt. Cheap coffee is nothing to celebrate, now or ever” - James Hoffmann ## How to talk about coffee * balance / enjoy * bitterness * acidity * sweetness * mouthfell/ / texture * light / bright / tea * rich / heavy / creamy * no edges / no harshness * clarity * blurry / muddy * olfactory bulb * cues and clues ## Coffee Ratio A good ratio is 1:15, 15 ml of water for every gram of coffee. This is a ratio that most coffee geeks follow. It’s a good ratio to start off with and when you gain knowledge of different beans and their flavors you can start to manipulate it. For example, start with 25 grams of coffee. Applying the 1:15 ratio means using 25 grams of coffee to 375 grams of water. 1:15 strong 1:18 weak ## Coffee Tasting Notes * If you see fresh fruit flavors think high acidity, quite sweet, light/medium body * If you see tropical fruit think fermentation and heavier bodied * If you see cooked fruit flavors (e.g., jams, jellies, or pie) think some acidity more full bodied * If you see browning flavors (chocolate, nuts, caramel, toffee) and no fruit notes think low acidity, medium to full bodied ## Sour vs Bitter Sour as acidic – like licking a lemon Bitter taste comes from alkaloids and is like dark chocolate Bitterness often comes with astringency, which is a drying taste Heavy body = more bitterness, less acidity For example, * I like typically like high acidity; light; sweet and fruity * Ann typically likes low acidity; full body ## Cupping / Tasting - Notes No two people experience the same smell: While our corneas have three cones to take in color, our noses have around 350 aroma receptors. Only about half of your receptors are the same as mine. Infinite variation in the other half means we’re all living in unique worlds of scent. No two people experience the same taste: Factors like age, tongue sensitivity, and microbes have enormous influence. Plus, foods themselves change as they age. Unsophisticated palate—a broken nose and insensitive tongue Genetics make up only roughly 20 percent of our perception of taste [Interactive Coffee Flavor Wheel](https://notbadcoffee.com/flavor-wheel-en/) “Acidity is a complex topic in coffee, and also pretty divisive. Acidity often correlates with the density of the coffee, which is about how it grew. Coffee grown at higher altitudes grows more slowly and is denser.” higher altitude = more dense = more sweet, more aromatic “Interesting, complex and flavorful coffees tend to have higher levels of acidity.” “Acidity adds contrast, juiciness, crispness, excitement and can be delightful. It can also be sour, harsh and miserably unpleasant if the roast is executed badly.” ## Processing Processing is a matter of water intensive processes drying whole fruit can lead to some uncontrolled chemistry fermentation - fruity flavors honey processed or pulped natural processed roasters have a vision for coffee acid fruit () texture (light/tea - heavy) browning flavors 50 cups to a pound of coffee [The beginner's guide to over complicating coffee](https://tylercipriani.com/blog/2023/01/31/coffee-science/) ## How much coffee is in coffee 21 grams equals 0.74 oz of coffee. 12 ounce of beans = 16 cups 5-6kg (11-13 lbs) [How Much Food Fits In A Container - Estimated Gallons Per Pound](https://www.usaemergencysupply.com/information-center/packing-your-own-food-storage/how-much-food-fits-in-a-container) 5 gallon = 28 lbs 2 gallon = 10 lbs ## Life Expectancy of Coffee / Degassing / Resting Life Expectancy of Coffee / Degassing / Resting 2-3 days to degas 3 days after roast is peak Fresh coffee lasts 2 to 3 Weeks 3 weeks coffee is no longer "fresh" 6 months after roasting - stop Wait a minimum of 4 to 24 hours after roasting before brewing. Coffee is best 3 to 5 days after roasting, and after 7 days starts to decline in flavor. Coffee beans begin to decline in quality within one or two weeks of roasting. How long to rest coffee Light Roasts 4-7 days Dark Roasts 1-2 days We rest coffee because CO2, CO2 agitates the brewing Co2 agitate - will see CO2 in bloom Quenching; evaporate; spritz with water; releases more CO2; reduces rest time ## Coffee Processing Processing * Washed * Natural (Dry) * Wet-Hulled * Honey * Anaerobic ### Washed Processing varied flavor notes from fruity to silky; the coffee cherry is mechanically depulped and placed in fermentation tanks for 12 - 72 hours at a wet mill, then rinsed and dried. This is the most common processing method and many of our coffees are processed this way. ### Natural Processing deep, fruity flavor notes; this is the original processing method. Coffee cherries are placed on raised drying beds to slowly dry in sun, allowing the coffee seeds to absorb fruit flavors and sugars from skin and mucilage. Once sufficiently dried the fruit and parchment are removed at a dry mill. This method is used in arid environments, mainly Ethiopia and Brazil. ### Honey Processing silky, honey with light fruit favor notes; During this process only the skin and pulp are removed. Some or all of the mucilage remain on the parchment as the coffee cherries dry on patios or beds for various periods of time. “Honey” refers to the coffee cherry mucilage because it is sticky. There are 3 different types of honey processed coffees: Yellow, Red and Black, with Black taking the longest amount of time to dry. ### Wet Hulled Processing earthy flavor notes; Giling Basah – translated as wet-hulled – is a processing method predominantly used in Indonesia. The hull and husk are removed at a greater moisture level and it requires a special machine strong enough to handle this type of processing. This method is utilized in very humid environments. Wet hulled beans have a bluish tint. ### Anaerobic Fermentation Most coffees are aerobically fermented. Fermentation is the primary goal to remove the mucilage layer, which contains polysaccharides (pectin), and reduce the water content of the beans. However, Anaerobic usually occurs in sealed, oxygen-deprived containers. Anaerobic environment encourages the formation of lactic acid, which produces intensified flavors in coffee. ## Dry roast Dry-process coffee has more chaff and raises roast temps, taking up to a minute off of your roast. If you stop the roasting right when the first crack occurs, which is what some modern roasters do, you’ll have coffee with these characteristics: * Extremely high acidity * Pleasant aroma * Fruity/citrusy flavors * Interesting aftertaste * Complexity but a thin tea-like body However, if the roaster is not skillful, you will often experience these negative traits as well: * Savory and grassy flavors * Unpleasant mouthfeel. Similar to unripe banana * Notes of peanut, grains or freshly baked bread * A short and one-dimensional aftertaste Typically, the first crack lasts around 90-120 seconds. However, after the clearing of the first crack, the coffee will have none of the traits associated with underdevelopment, yet you’d still be able to classify it as a light roast. At this point the beans usually have these characteristics: * Sweetness * Medium body * Medium acidity * Pleasant aroma and lingering aftertaste * Notes of caramelization Pro tip: One useful way to test a bean’s roast degree, is to place it between your fingers and see if you can crush it. The best light roasts will usually crack open, while a coffee that is flirting with underdevelopment will be hard as stone. ## Roast Curves / Phases 1. Drying Phase 2. Maillard Phase 3. Caramelization Phase 4. First Crack 5. Development Phase 6. Second Crack **Drying phase** - remove moisture 30%-50% of total roasting time (4-8 minutes); smells wet grass or wheat smell; beans turn yellow **Maillard Phase** - A roast’s Maillard phase takes place when its heat causes a reaction between the bean’s carbohydrates and amino acids. This reaction produces Melanoidin molecules, browning the beans and generating flavour and body. **Caramelization** - yellow to brown; develops nutty caramel phase Drying, Maillard, and development phase. Each phase’s length can impact a coffee’s taste. For example, the duration of the bean’s drying phase will impact its acidity and body, while the duration of the bean’s Maillard phase will impact its sweetness and caramelization. https://news.ycombinator.com/item?id=34907651 [Coffee Flavor Wheel](https://darrinscoffee.com/wp-content/uploads/2016/08/SCAA_FlavorWheel.01.18.15.jpg) [How to Make Better Coffee](https://www.primermagazine.com/2020/learn/how-to-make-better-coffee-at-home) Coffee Ratio https://www.littlecoffeeplace.com/coffee-to-water-ratio/ https://www.birdrockcoffee.com/products/el-socorro-maracaturra?variant=32984541397035 https://www.coffeereview.com/ ## Roasting [The Science of Coffee Roasting](https://www.cooksillustrated.com/science/847-articles/story/the-science-of-coffee-roasting) [What Happens During Coffee Roasting: The Physical Changes](https://perfectdailygrind.com/2019/03/what-happens-during-coffee-roasting-the-physical-changes/) ## Water lighter coffee, water quality makes a difference soft water vs hard water 40 to 60 calcium ppm 60 to 80 bicarbonate ppm Hard water contains high levels of minerals like calcium and magnesium, while soft water has lower levels of these minerals and often higher sodium content. ## Recipes [Orange Sweet Cream Cold-Brew](http://imbibemagazine.com/orange-sweet-cream-cold-brew/) 10 oz. cold-brew coffee 2 oz. orange sweet cream 1 Tbsp. vanilla syrup Tools: barspoon Glass: Collins Garnish: orange wedge Fill a Collins glass with ice, then add the cold-brew. Layer the orange sweet cream over the top, then garnish. Orange Sweet Cream 1 oz. heavy whipping cream ½ oz. skim milk ¼ Tbs. vanilla syrup 3 dashes orange bitters Mix all the ingredients together and store in the refrigerator. Cold brew lasts two weeks refrigerated 1/2 gallon (64 ounces) 2 cups of ground coffee [Cold Brew Ratio](https://coffeeinmyveins.com/cold-brew-coffee/) 125 grams Coffee beans (1:8) or 200 grams (1:5) 1 liter Water (fancy french mason jar) 12 – 16 hours room temp 1:5 strong 1:8 weak lasts two weeks Collective Immersion Recipe / Cold Brew Coffee: 1060 grams (37oz) Water: 8480 grams (299oz or 2 gallons) Water-to-Coffee Ratio: 8:1 Grind size: setting 6 on Handground (medium-coarse) Steep Time: 18 hours 20 minutes 1. Grind coffee and place in large container. 2. Fill the container with cold water, making sure all the grounds are saturated. 3. Let the coffee steep for just over 18 hours. 4. Filter out the coffee and store cold brew in the fridge. ## Chemex [Lance Hedrick - How to Hack and Brew Incredible Coffee on the Chemex](https://www.youtube.com/watch?v=4tQG_aMcCL0) ## Varietals / cultivars * Indigenous heirloom varieties - serendipitous selections, born of circumstance or necessity * Selections - Systematic and intentional botanical choices, reproduced for distribution * Mutations - significant morphological changes observed in the field and then isolated * Hybrids - Spontaneous natural crosses and lab-engineered mashups ## Coffee Varietals | | | Region | | --------- | ---------- | ------------------------- | | Geisha | C. arabica | Panama | | Bourbon | C. arabica | Réunion | | Bonifieur | C. arabica | Guadeloupe | | Caturra | C. arabica | Latin and Central America | | Kona | C. arabica | Hawaii | ## Coffee History Long ago, a coffee plant was brought from Ethiopia to Yemen. From Yemen, the Dutch stole - yes, stole - some trees, and planted them on the Island of Java (the biggest of the Indonesian islands). Years later, the Dutch government wanted to give a gift to the King of France, and decided that a coffee tree would be a fantastic gift. France took this stolen gift with open arms and a greenhouse was established where this single plant was treated like royalty and properly cared for. Thankfully for us, they did this, because this one plant is the ancestor to most of the coffee we have in the world today. Its seeds were taken and planted around the world; first in Latin America & the Island of Bourbon (an island off of the Eastern coast of Africa, which is now known as Reunion Island). This very important tree was christened with the name “The Noble Tree” because of how significant it was in widening the range of coffee we have today. ## Coffee Region - Notes Mexico is known for growing organic coffee beans that have a chocolate nutty flavor. Costa Rica generally has a deeper roast with nutty or citrus flavors. Brazil’s green coffee beans are known to taste sweetly delicate with a chocolate nut flavor when roasted and brewed. Colombia is one of the most famous producers of coffee beans. The coffee grown here has a variety of different flavors, some offer a smooth chocolatey taste while others are said to be bright and fruity. Hawaii is the only state in the United States that has the right climate to yield coffee bean production. The coffee from this area is most famously from Kona where they even have a coffee festival. The flavors here are generally mild and fruity. Ethiopia, known as the oldest producer of coffee and the origin of the arabica bean, has the best coffee beans for complex and fruity flavors. For an acidic and sweet flavor green coffee bean with a hint of berry, Kenya is your place. This country has a well established growing industry. Rwanda is an up and coming location for wholesale coffee beans. This country produces beans that taste floral and some may notice a hint of crisp apple. The peaberry, a single bean within the coffee plant, is most widely known to grow in Tanzania. The peaberry has a nice juicy citrus flavor which makes a unique cup of coffee. Siphon Coffee Brewing was most popular brewing method in the United States between 1930 and 1950. coffee is best about 7 days after it has been roasted because post-roasting reactions - 7 to 21 days after roasting the coffee is best "The roasting process brings out nutty, caramel, and chocolate notes due to the Maillard reaction of the water, protein, and sugars naturally present in the beans reacting together with heat," says Jackson. "The darker the roast, the more intense the flavor will be." Lighter roasts have more acidity and fruit-forward flavors, while darker roasts have more chocolate and caramel notes. Lighter roasts contain more caffeine because caffeine is degraded in the roasting process Already ground beans are bad because more surface area of the bean is exposed to oxygen Two mains types of processing that remove the bean from the cherry. "There's natural or washed. In the natural process, the coffee bean dries out in the cherry. Wet processed or washed, on the other hand, involves removing the outer skin and hull, and then it's dried. Natural coffee may have more berry and fruity notes and be less acidic, and washed coffees will have more of the flavor of the bean itself and may have a 'cleaner taste.' Razzo Chamber v6 ($219) Chaff Collector ($29) 4x Thermocouple Phidget $35 VINT Hub Phidget $30 Phidget Cable 10cm $1.5 1x Mini-USB Cable 120cm 24AWG $4 https://artisan-scope.org/ https://www.etsy.com/listing/1485420451/coffee-roast-chamber-v6-performance-for?click_key=2d7ad4212855f957293cf4ffd6329859e8a426d9%3A1485420451&click_sum=8d64a84e&ref=shop_home_active_2&crt=1 Bullet Pro-tips https://www.reddit.com/r/roasting/comments/w8dg3g/after_using_the_aillio_bullet_for_more_than_9/ MasTech MS6514 Dual channel Digital Thermometer Temperature Tester USB Interface Thermocouple Temperature Sensor Probe Ammazzacaffè "coffee killer" - dull its taste or the caffeine effect Who would use it and why? Roasters test beans using a refractometer to see if the roast development is even. brix measurement = sucrose hydrometer, pycnometer, refractometer, digital density meter). Sweet Maria’s, Bodhi Leaf, Burman, Klatch, Mill47, Williams Brewing & Legacy Farms. Ethiopia: Adame Gorbota G1, Yirgacheffe 1b = 2 roasts Sweet Maria Coffee Bean Coral Happy Mug Bodhi Leaf Burman Software * Artisan or Cropster Best Cheap Green Beans * Primos Coffee Co. Single Origin Nicaraguan Unroasted Green Coffee Beans * Fresh Roasted Coffee LLC Green Unroasted Colombian Supremo Coffee Beans Ethiopia is said to be the birthplace of coffee, meaning that at some point in time it was only naturally found here. Coffee arabica is a picky plant, willing to grow only in the narrowest range of conditions; Climate change is making those conditions much harder ## Coffee cherry mucilage (fruit), the parchment (thick cellulose layer), the silver skin (chaff), and the seed. [Mill City’s Roaster School](https://www.youtube.com/playlist?list=PLu8VqVhnMNSgPuDBPajMH18zOzieMXJJg) [Roasting Concepts](https://www.youtube.com/playlist?list=PLJ0fNWL4J-JWma5HfzQ8GdrZkLNWoIuor) [Roast Seminars on YouTube](https://mtpak.coffee/2021/12/coffee-roasting-basics-guide-to-screen-sizes/) Podcast The Coffee Podcast https://www.thecoffeepodcast.com/ Roasting Coffee - Made Easy Big Island Coffee Roasters Bird Rock Coffee Roasters Red Rooster Coffee (VA) JBC Roasters Roadmap Works (VA) Green Beans Costa Rica Tarrazu La Minita https://www.coffeebeancorral.com/quicklook.aspx?productid=CRLAMINITA El Salvador Finca El Gobiado Rainbow Bourbon Anaerobic Natural https://thecaptainscoffee.com/products/el-salvador-finca-el-gobiado-rainbow-bourbon-anaerobic-natural?variant=40364321669209 https://www.homeroastingsupplies.com/pages/sr800 Barista Magazine JUNE + JULY 2024 46 https://lsc-pagepro.mydigitalpublication.com/publication/?m=&l=1&i=822977&p=46&view=issueViewer&ver=html5 [Roast Magazine](https://www.roastmagazine.com/) [Barista Magazine](https://www.baristamagazine.com/) [How to Choose a Roasting Machine — Scott Rao](https://www.scottrao.com/blog/2020/4/8/how-to-choose-a-roasting-machine) When it comes to taste, coffee is amazingly complex. A single cup may contain up to 1,200 volatile compounds. Yet what you perceive in a cup depends on many things besides the plant’s genome: the environment in which it grew, the weather, the roast, the water used for brewing. Even the color of the cup matters. White makes coffee seem more intense, while clear glass makes it seem sweeter. Coffea arabica and Coffea canephora, widely known as robusta. Arabica has plenty of varieties, such as geisha or bourbon, but these are like types of apples you can find in a supermarket—whether it’s a Granny Smith or a Gala, it’s still an apple. Arabica is appreciated for its wide, complex range of flavors, including notes described as floral and fruity. The crop itself is delicate. It doesn’t like high temperatures, it doesn’t deal well with droughts, and it’s vulnerable to pests. It needs to grow at high altitudes, too, preferably more than 3,200 feet above sea level. Robusta entered the scene much later than arabica, described by a Belgian botanist only in 1898, when a fungal disease called leaf rust decimated plantations of arabica at the turn of the 20th century. Disease-resistant robusta quickly gained ground over its fragile cousin. Bitter, harsh and cheap, it’s more of a workhorse, often made into instant coffee. But in today’s changing climate, even robusta crops are failing. Science hasn’t confirmed this story, but there is good evidence that Coffea arabica originated in Ethiopia and South Sudan and was most likely domesticated and cultivated in Yemen. From there, via the Yemeni port of Mocha, arabica conquered the world: first India, then, in the 17th century, Europe, and a few decades later, the United States. By 1668, coffee sweetened with honey and spiced with cinnamon was already being savored in New York. Yet it was the Civil War that made coffee into America’s favored hot beverage. Union generals believed that men fought better when dosed with arabica, and the troops were awash in it, their daily rations enough to brew more than two cups per person per day Coffea, to which arabica, robusta and stenophylla rare species of wild coffee (Coffea stenophylla) from Sierra Leone Kaldi's agitated goat mid-ninth century, with a young Ethiopian goatherd named Kaldi. ## Importance of Elevation in Coffee Farming Coffee does not strictly need elevation, but the altitude at which it is grown can significantly affect its flavor and quality. Higher elevations typically produce beans with more complex flavors due to slower growth rates and better drainage conditions. arabica generally likes higher altitudes of 1,800 to 6,300’ with cooler climates, while robusta varieties prefer a lower elevation of 600 to 2,400’ with warmer climates. Are they small and densely formed? Is the fissure line closed, opened, straight or zig-zagged? What color are they—jade, light green or blue? All of these characteristics are affected by the elevation at which the coffee is grown. Bean density best indicator of elevation The secret lies in Hawaii’s unique terroir – a French term describing how the environment affects taste. Volcanic ash soils, trade wind patterns, and tropical microclimates combine to produce coffee with remarkably smooth, low-acid characteristics that even sensitive stomachs can handle Higher altitudes contained higher levels of certain phenolic compounds, antioxidants that may play a powerful role in coffee’s many health benefits. stronger aroma characteristics, which have proven to be desirable among humans. highest levels of desirable phenolic compounds, namely chlorogenic acids. electronic nose ranked volatile organic compound emission strength — i.e. aroma strength — from highest to lowest as: Ethiopia, Peru, Costa Rica and Guatemala. The authors said the Ethiopian coffee had the most intense and diverse aroma potential. picking at peak ripeness with an ideal moisture content was by far the most important factor in coffee quality markers such as sweetness and desirable acidity. https://dailycoffeenews.com/2025/10/06/study-adds-merit-to-high-elevation-coffee-quality-claims/ grinder https://www.reddit.com/media?url=https%3A%2F%2Fpreview.redd.it%2Fnew-baratza-virtuoso-grinder-consistency-issues-potential-v0-a8uai3y3y74g1.png%3Fwidth%3D1872%26format%3Dpng%26auto%3Dwebp%26s%3D7b0c58acf7dfd403b9ecb28b06b810531147f4f3 ## Coffee Consumption Thoughts In the US alone, 67% of coffee consumers say they buy coffee in supermarkets, and 9% or fewer purchase directly from roasters and cafés. Most people drink and like burnt trash cause that’s what they know — few people have had good coffee well prepared ## MISC Every coffee is different Origin, variety, processing, age, roast, climate, elevation, and storage Coffee variety, which determines many of a coffee’s natural flavor tendencies Growing conditions, including climate and elevation Processing methods, or how the coffee is handled and dried after harvest Roasting style, which highlights or softens certain characteristics coffee like any other agricultural product. Just as wine grapes or apples taste different depending on where and how they are grown, coffee reflects its environment and handling https://evansbrotherscoffee.com/blogs/blog/coffee-flavor-profiles-explained roast levels fruity to chocolately lighter roast will highlight fruitier notes in a coffee, while a darker roast will highlight more chocolatey characteristics Light roasts: Highlight bright, juicy, and floral flavors. Great for tasting the unique characteristics of single-origin coffees. Medium roasts: Strike a balance, maintaining some acidity while adding sweetness and body. Often versatile for both single-origin and blends. Dark roasts: Emphasize chocolatey, nutty, and caramel notes, often with a heavier body and a smoother finish. Elevation: Higher-altitude farms experience cooler nights, which slows coffee maturation and allows for more complex flavors to develop. Lower-elevation coffees often taste smoother and more chocolatey or nutty, while higher-elevation beans tend to have brighter acidity and denser sweetness. Processing method: How coffee is dried after harvest can dramatically change its flavor. Natural process coffees, where the fruit dries around the bean, often taste more berry-like. Honey process coffees strike a balance with some fruit character and body, while washed coffees usually have a cleaner, brighter profile. Yellow Jacket = lemonade + cold brew The "Yellow Jacket" is a popular specialty cafe drink that combines lemonade and coffee (usually cold brew or espresso) to create a bright, refreshing flavor profile. Mazagran Coffee (Iced Coffee Lemonade) [Mazagran Coffee](https://www.seriouseats.com/mazagran-coffee-iced-coffee-lemonade-8647476) origins in Algeria; described as the original iced coffee 2:1 by volume works (so 1/2 cup coffee to every 1/4 cup of lemon juice) 2 tablespoons superfine sugar or granulated sugar pinch of salt 1 to 2 fluid ounces of white/aged rum Coffee Science / Coffeeology Coffee is a chemistry experiment; its an applied science when hot water touches ground coffee it acts like a solvent to extract hundreds of chemical compounds including acids, lipids, and alkaloids the flavor, aroma, and color of the brew depends on how you manipulate molecules commodity coffee specialty coffee = coffee that is desirable two types of coffee drinkers: - super specialty coffee - specialty adopters sugar, protein, and heat = maillard reaction French chemist Louis Camille Maillard, he was researching pee; kidney disorders; coffee is packed with organic compounds like polyphenols and its passed thru urine super specialty coffee people = perfectionists, scales, origin, roasters; has to be dialed in; whole bean; fresh; specialty adopters = coffee is an experience, self care; ground The Maillard reaction is a complex chemical process where hundreds of new flavor compounds, amino acids and reducing :sugars react under heat to create enticing aromas, and a rich golden-brown color. Responsible for the craveable tastes of seared steak, baked bread, and toasted marshmallows, it typically requires temperatures between 280ºF and 330°F (140°C to 165°C) to occur effectively Refuse to Choose!: Use All of Your Interests, Passions, and Hobbies to Create the Life and Career of Your Dreams" by Barbara Scher (2006) first wave (1800s-1960s) - folgers and maxwell; affordability and access second wave (1960s-1990s) - starbucks, peets; different drinks; coffee shops third wave (2000s- present) - blue bottle; specialty shops; artisanal Coffee may come from the Arabic word wine; which had a prohibition on coffee Ethiopia -> Yemen via the port of Mokka -> Java via the Dutch -> then to Sri Lanka (then coffee leaf rust emerged) which move to Java which caused it to collapsed -> French colonists introduced to Martinique which lead to Latin American (Columbia/Brazil); that's why Latin America is dominate now cause it happened as Java was collapsing in Asia. Coffee was smuggled which created genetic bottlenecks; varieties are idiosyncratic; except for Ethiopia (which has a huge genetic diversity) coffee is sensitive to climate; maybe the most climate-sensitive crop; specific temperature; predictable rainfall, distinct altitudes geography and process (like red and white wine; skins) washed vs natural (skins on); natural dried ferments (fruity flavors); washed latin (chocolate); Indonesian coffee (heavy body; silky mouth feel) coffee, wine, beer ideology shifted from dark to light roasts shade grown coffee; coffee is a shrub; not designed for full sun; sweet/fruity taste; A standard 8 oz cup of brewed coffee uses about 50 to 70 whole coffee beans (weighing roughly 10 to 15 grams) Folk mythology of goats; motif of goat discovery something - Lots of folk mythology about goats; temple of apollo; discovering coffee; but lots of goats in Ethiopia; and goats will eat anything; acid vs perceived sourness; cold brew coffee has less acid but more perceived less sourness Hot Cold Brew Heating up cold brew allows you to enjoy its trademark smooth, low-acid flavor as a warm, cozy beverage less acid; stomach friendly; smoother espresso = 9 bars of pressure; crema is foam is just carbon-dioxide 9 bars of pressure (approximately 130 psi) is the universal gold standard for brewing authentic espresso. represents the physical sweet spot required to perfectly extract to 30 second window without destroying the coffee puck the oils, sugars, and This level of force is critical because it aromatic compounds from finely ground coffee beans within a standard 25 espresso invented in 1901; rollercoasters existed longer than expresso espresso machine is like a magnifying glass Less than 9 bars can yield weak, sour, under-extracted coffee. Going vastly higher can compact the coffee puck too much, causing channeling, bitter tastes, or burnt flavors Atmospheric Force: "Bar" represents atmospheric pressure at sea level. Nine bars means the machine forces water through the coffee at nine times that pressure. Nine bar pressure became espresso's standard by accident through 1940s engineering, not scientific design-yet it remains effective for consistent, flavorful extraction. Nine bar pressure emerged accidentally from Gaggia's 1940s spring lever design, not from deliberate scientific calculation One bar equals atmospheric sea-level pressure, approximately 14.5 pounds per square inch (psi) or 100 kilopascals (kPa) - 190°F 195-205°F Use hotter water (200°F–205°F) and a **medium-fine grind** for light roasts to extract bright, complex flavors from dense beans. For medium roasts, try 195°F–200°F with a similar grind for balanced results. With dark roasts, go coarser and cooler-around 195°F-to **avoid bitterness** from over-extraction Light Roasts: Aim for 200°F to 205°F to fully extract bright and complex flavors Medium Roasts: Aim for 195°F-200°F for a balanced sweetness Dark Roasts: Aim for 185°F to 190°F to prevent bitterness Blooming is like pre-extraction Softens, foams up; releases carbon dioxide