The same coffee bean can end up bright and fruity or dark and bitter depending on how it's grown, roasted, and brewed. This short course follows coffee from green seed to the cup — what roasting actually does, where acidity and bitterness come from, what caffeine is, how grind and water control extraction, and how origin and processing shape flavor before the beans are ever roasted.
The same coffee bean can end up bright and fruity or dark and bitter depending on how it's grown, roasted, and brewed. This short course follows coffee from green seed to the cup — what roasting actually does, where acidity and bitterness come from, what caffeine is, how grind and water control extraction, and how origin and processing shape flavor before the beans are ever roasted.
