What actually happens to a coffee bean during roasting, and does dark roast really pack more caffeine than light roast? We break it down with numbers from peer-reviewed research, from acidity to the best brew method for each roast level.
Espresso is a way of brewing coffee. See what the sources say about roast, grind size and regular beans in your espresso machine, and what we couldn't find.
What does milk do to the taste of your coffee, and what does that mean for your beans? Here's what the research found, plus a safe rule of thumb on roast, type and freshness for your first bag.
Whole beans, medium roast and a dry surface: our tip for every super automatic. Plus three starter profiles, what to check on the bag, what De'Longhi, Jura and Philips advise against and what to do when your coffee tastes watery, sour or bitter.
A classic cappuccino is 25 ml espresso with 100 ml cold milk that froths up to 125 ml. Here's how to make one at home, with or without a steam wand, which milk froths best and what to do when the foam fails.
Sites quote different numbers because a cup of coffee is 30 ml or 250 ml. We put espresso and filter side by side per serving and per 100 ml, with the source.
From an Ethiopian forest shrub to a specialty-graded, traceable lot: the real, sourced history of where coffee comes from, and why altitude and processing still decide what's in your cup.
Fairtrade is a label with a minimum price, while direct trade is a way of buying with no fixed rules. Here's what each one guarantees, what research says, and three questions to ask any roaster.
