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As baristas, one of our most important jobs is to calibrate the coffee daily and make sure it tastes great. But just like chefs are limited to their ingredients, baristas are limited by their coffee. Understanding how the roast impacts calibration is key to making your coffee taste better. Here's how.

Sometimes a coffee doesn't taste the way we want it to. It tastes bitter or astringent. Here's why and how to fix it.

When you first receive your green coffee, what should you do with it? Do you just jump in and start roasting? Or do you measure the attributes of the coffee, plan and strategize before starting your first roast? If you're not doing the latter, you're wasting time and coffee. Here's how to read the green coffee and get better results straight off the bat with your first roast.

Hint: it's the roast. Cold brew has exploded recently, especially with the covid-19 situation. It allows us to enjoy the goodness of cafes in the comfort of our own homes. But are all cold brews made equal? Of course not, here's what separates the good, the bad and the ugly.

Ahh the coffee refractometer. The amazing $1000 tool first popularized by Matt Perger during his WBC routine. For quite a long time, I used it religiously and incorporated it into many of our operating procedures and research practices. Until I stopped and my coffee roasting improved tremendously. Here's how.

7 days, 10 days, as fresh as possible. So many differing opinions regarding the ideal rest time for your coffee. Guess what? They are all correct. It just depends on the way the coffee was roasted. Let's take a look at how coffee roasting affects the "aging" process of coffee.

Have you ever followed a roaster's recommended brew recipe and got underwhelming results? Or worse still, they didn't even provide a recipe? There are many factors that affect how you should approach calibrating a coffee. One of the major factors is how the coffee was roasted. Here's how coffee roasting affects your brew recipe.

These are uncertain times for many individuals and businesses alike. But we can all come out of this situation stronger and wiser. Businesses should optimize their operations, pivot if necessary. Coffee professionals should learn how to future-proof themselves. Here's how we think you can get through this period and emerge stronger than before.

We came up with a plan to help coffee farmers achieve better profitability and sustainability for their farms. Starting with Mexico, here is a full breakdown of our action plan to raise funds to help them. We will update this page regularly with monthly transparency reports so you can see how the funds are being used to support these farmers.

This year, we went on our first origin trip to Mexico. We visited a number of farms, made some new friends and of course tasted some delicious coffees. Beyond that, we also learnt a great deal about the coffee scene there. Some of it absolutely shattered our hearts and we felt we had to share it with you. Here is the top 3 things you need to know about Mexican coffee.

We've got a number of ideas for improving Compound Coffee this year. But first, we'd like to find out what you think and would like to see happen in 2020. What are your priorities and goals this year? Let us know in the comments.

We've all experienced it, we taste a delicious coffee, we buy the beans home, brew it and it doesn't taste the same. Is water the culprit? How should roasters respond to different waters used by their customers?