Flat White Coffee: What It Is and How to Make One

Where the flat white comes from, what makes it different from a latte, and a

Fresh Start Cafe, Szczecin: coffee in a restored townhouse

A café in a listed 1855 townhouse in central Szczecin, serving Colbergcoffee beans on a

Coffee cuts the risk of early death: 20 years of research

Research published in October 2024 links regular coffee drinking to a risk of premature death

How grind size affects coffee flavour

How coffee tastes and how strong it is depends on many factors, including grind size,

Coffee extraction: what happens when you brew

Around 28% of a roasted bean is soluble, and extraction decides how much of it

How to choose the right coffee-to-water ratio

The coffee-to-water ratio affects strength, balance and extraction. Recommended ratios for French press, pour-over, espresso,

Is coffee healthy? Facts and myths

Is coffee good for you? We look at the evidence on caffeine, disease risk, pregnancy

What specialty coffee means now that 80 points is no longer enough

For twenty years specialty coffee meant 80 points or more on the SCA form. In

How espresso strength and extraction shape milk drinks

Ristretto or a longer shot under the milk? How strength and extraction change a cappuccino,

Cascara: the dried coffee cherry getting a second life

Cascara is the dried fruit left over when coffee is processed. Once a by-product, it

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