Learn
Everything worth knowing about what’s in your cup: where coffee grows, how it’s processed and roasted, how to brew it, and how to talk about it. Plainly, and without the snobbery.
The case for brewing cold (lower acidity, smoother, naturally sweeter) and the exact method behind every review.
Espresso, pour-over, French press, AeroPress, cold brew, and siphon: how each one works and the cup it makes.
Washed, natural, honey, anaerobic: how what happens to the cherry shapes the flavor, often as much as origin.
How a raw green bean becomes coffee, and what light, medium, and dark roasts each give you.
Our growing regions, the four bean types we grow, and the roasters championing local single origins.
The most popular coffee countries, their regions, and the flavors each is known for: Ethiopia to Yemen.
Acidity, body, brightness, finish: what the coffee words actually mean, in plain English.
The 100-point score, the grade tiers, and the defects graders count, explained without the jargon.
Malamig Brew