The Coffee Journal

Coffee is 98% water. Your grind determines your extraction ceiling. Temperature drives the chemistry. Get these three right and everything else becomes...

Kenya espresso divides the specialty world. At its worst it's sharp and sour. At its best it's extraordinary. Here's the exact recipe...

We brewed our Kenya AA in a V60, a Chemex, a French press, and an AeroPress. Same beans, same morning, side by...

: Most pour-over brewers get 4 of 7 critical variables right. The other 3  grind consistency, bloom time, and water temperature are...

The Maillard reaction builds coffee's flavor. First crack signals its structural transformation. Development time determines the final character. Understanding all three changes...

Dark roast erases Kenya. Light roast shows its promise without fully delivering it. Medium roast is where Kenya AA is most fully,...

Every bag of First Light Kenya AA is the result of sample roasts, blind cuppings, data files, and careful iteration. Here's exactly...

Green coffee is grassy, dense, and unpalatable. In 8-15 minutes inside a roasting drum, hundreds of chemical reactions transform it into one...

Kenya's double fermentation and double wash process is unlike anything else in coffee production. It's why Kenyan coffee has a clarity and...

Kenya grades by bean size, not quality. AA is the largest. But a well-sourced AB from an excellent washing station can outperform...

Kenya's volcanic highland soils are unusually phosphorus-rich. A geological legacy that directly influences the vivid fruit acidity that defines Kenya's flavor signature.

In the empire of specialty coffee, one origin rules with vibrant acidity and wine-like complexity. Learn why the Kenya AA grade is...