by Marcus McCombe | Apr 25, 2026 | Uncategorised
What Makes Coffee Sweet? TL;DR Coffee tastes sweet because of natural sugars in the bean and aromatic compounds developed during roasting. Moreover, sweetness depends on four things: cherry ripeness at harvest, the processing method, the roast level, and the way you...
by Marcus McCombe | Apr 25, 2026 | Uncategorised
Why Does Coffee Taste Sour? TL;DR Coffee tastes sour most often because of under-extraction. In other words, not enough flavour has been pulled from the grounds. Common causes include a grind that is too coarse, water that is too cool, or too short a brew time....
by Marcus McCombe | Apr 24, 2026 | Uncategorised
What Is Thermal Shock Coffee Processing? TL;DR Thermal shock coffee processing uses rapid temperature changes during and after fermentation to shape flavour development. Because the beans cycle between hot and cold water, certain flavour compounds stabilise while...
by Marcus McCombe | Apr 24, 2026 | Uncategorised
What Is Carbonic Maceration Coffee? TL;DR Carbonic maceration ferments whole coffee cherries in a sealed tank filled with carbon dioxide. Borrowed from French winemaking, the method pushes fermentation inside each cherry rather than outside. As a result, carbonic...
by Marcus McCombe | Apr 24, 2026 | Uncategorised
What Is Anaerobic Coffee Fermentation? TL;DR Anaerobic coffee fermentation ferments cherries in sealed, oxygen-free tanks. Because oxygen is absent, different microbes dominate the process, producing distinctive flavour compounds. As a result, anaerobic coffees taste...
by Marcus McCombe | Apr 24, 2026 | Uncategorised
What Is Honey Process Coffee? TL;DR Honey process coffee removes the outer skin of the cherry but leaves some or all of the sticky mucilage on the bean during drying. As a result, the cup sits between washed and natural on the flavour spectrum. Furthermore, honey...
