Coffee Facts

Expert guides on coffee brewing, roasting, beans, and equipment. Master your coffee journey with in-depth articles.

Águila Coffee Infuses Orlando with Warm Mexican Flavors

Águila Coffee Infuses Orlando with Warm Mexican Flavors

If you haven’t tasted coffee that smells like a Mexican kitchen, you’ve been missing out. Orlando’s Ivanhoe Village now hosts Águila Coffee, a 800-square-foot haven where cobalt blue walls and hacienda-style yellow hues meet the earthy aroma of Chiapas-grown beans. Co-owners Artie Burer and Antonio Rodriguez have crafted a space that feels less like a café and more like a family gathering, complete with conchas, soft gingerbread puerquitos, and drinks emblazoned with the brand’s Aztec eagle logo. It’s a bold departure from Orlando’s sleek coffee scene, rooted in Rodriguez’s heritage and his grandmother’s legacy of hospitality. Rodriguez’s roots trace back…
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Two Michigan Coffee Brands Unite in a Strategic Acquisition

Two Michigan Coffee Brands Unite in a Strategic Acquisition

The coffee world just got a little smaller. Schuil Coffee Company, based in Grand Rapids, has acquired Leelanau Coffee Roasting Co., a Northern Michigan staple since 1993, merging two iconic brands with decades of expertise. The deal, announced in February 2026, brings together Schuil’s 30-year heritage and Leelanau’s roots in Glen Arbor, near the Sleeping Bear Dunes. It’s a rare move in an industry often resistant to consolidation, but the partnership feels inevitable. Both brands share a mission: to deliver exceptional coffee without pretension. Leelanau’s Glen Arbor café has long been a pilgrimage site for locals and tourists alike, offering…
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Time Capsule Brew: Passenger Coffee Unveils 10-Year-Old Roast

Time Capsule Brew: Passenger Coffee Unveils 10-Year-Old Roast

Here’s something to stir your curiosity: Passenger Coffee is unearthing a 10-year-old harvest, defying time and tradition in the specialty coffee world. The Pennsylvania roaster is releasing a Kenya Kiriani Peaberry from 2016, frozen green coffee since harvest, as a bold experiment in preservation. This isn’t just about nostalgia—it’s a statement on how roasters are redefining freshness, quality, and the economics of coffee. The 2016 harvest, now a decade old, was frozen immediately after processing, locking in its peak condition. Passenger’s approach mirrors wine vintages, but with coffee’s unique challenges. Freezing green coffee—a practice pioneered by brands like George Howell…
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Coffee’s New Roastery Triples Output, Embraces Simplicity

Coffee’s New Roastery Triples Output, Embraces Simplicity

Listen up: 321 Coffee is scaling up. The North Carolina roastery, now triple the size of its original warehouse, is no longer just a hub for inclusive coffee work. It’s a production powerhouse, fueled by a bold pivot from tech-heavy systems to low-tech precision. The move reflects a deeper truth: sometimes, simplicity outshines complexity. The new 5,000-square-foot space in Raleigh houses a Loring S35 roaster alongside its existing S15 model, doubling capacity and meeting surging demand from wholesale clients and five local cafes. But the real shift isn’t the machines—it’s the workflow. After years of relying on digital systems to…
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Specialty Coffee Steps into the Spotlight at James Beard Awards

Specialty Coffee Steps into the Spotlight at James Beard Awards

When the James Beard Awards—food industry’s Oscars—turned their gaze to coffee, the specialty world took notice. For the first time, a coffee shop made it to the shortlist alongside restaurants, bars, and wine counters. Arkansas-based Onyx Coffee Lab, a roastery with roots in craft coffee since 2015, has landed a semi-finalist nod in the Outstanding Bar category. The recognition isn’t just a win for Onyx—it’s a seismic shift for an industry long sidelined by mainstream culinary acclaim. Onyx’s 1907 location, a sprawling 30,000-square-foot café and roastery, embodies the ethos of modern specialty coffee. It’s not just about beans; it’s about…
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The Good Food Awards Coffee Finalists: A Spotlight on Origin and Innovation

The Good Food Awards Coffee Finalists: A Spotlight on Origin and Innovation

Time to spill: The 2026 Good Food Awards coffee finalists are here, and they’re rewriting the rules of origin storytelling. With 25 single-origin entries from 20 U.S. roasters, this year’s crop leans heavily on Ethiopia and Colombia, but don’t sleep on Costa Rica, Panama, Rwanda, or El Salvador. These aren’t just beans—they’re narratives, each one tied to soil, altitude, and the roasters’ obsession with transparency. The Good Food Foundation’s criteria? No shortcuts. Roasters must prove their sourcing practices, highlight processing methods like thermal shock or anaerobic honey, and balance flavor with ethical intent. The judging process is as rigorous as…
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The Chefs Who Brew the Best Coffee: A List of Their Trusted Roasters

The Chefs Who Brew the Best Coffee: A List of Their Trusted Roasters

Consider this your morning briefing: The world’s top chefs are treating coffee like a fine wine, curating roasters that match their culinary vision. From Copenhagen to Los Angeles, chefs are ditching generic brews to partner with specialty roasters, ensuring every cup aligns with their philosophy. At Noma, chef René Redzepi and Tim Wendelboe crafted a “nomacano”—a hybrid of Americano and pour-over—to complement their tasting menus. This isn’t just coffee; it’s a deliberate act of storytelling, where the bean’s origin and roast profile mirror the dish’s intention. In Los Angeles, Be Bright has become a staple for chefs like David Chang…
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The Anaerobic Lactic Coffee Roasting Conundrum: A Behmor Breakdown

The Anaerobic Lactic Coffee Roasting Conundrum: A Behmor Breakdown

Pour yourself a cup for this one: You’re not alone in the struggle to coax clarity from anaerobic lactic Costa Rica on your Behmor. While anaerobic natural fermentations from the same farm thrive under your current profile, the lactic variant feels muted—like a whisper instead of a shout. The issue isn’t the beans; it’s the chemistry. Anaerobic lactic coffees ferment with wild yeast and bacteria, creating a tart, almost effervescent profile that demands precision. Unlike naturals, which develop sweetness through extended drying, lactics need a roast that balances acidity without masking their delicate fruitiness. The key lies in temperature control.…
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The Best Small Roaster for Hands-Off Coffee Lovers

The Best Small Roaster for Hands-Off Coffee Lovers

Real talk: If you’re eyeing roasting as a side hustle but crave minimal effort, fluid bed roasters are your secret weapon. These machines automate temperature control and airflow, letting you focus on sourcing beans rather than micromanaging the roast. But the question remains: are they worth it? Fluid bed roasters like the Nucleus Link and Ikawa are engineered for precision, using hot air to evenly roast beans. They’re less hands-on than drum roasters, which require constant stirring. However, both models are tiny—perfect for samples but not scalable for a side business. The Nucleus Link, for instance, roasts 2–5 lbs at…
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Craft Roasting for Specialty Coffee: Why It Matters

Craft Roasting for Specialty Coffee: Why It Matters

There’s something brewing in the quiet corners of the coffee world—a growing demand for roasting education that dares to prioritize craft over scale. While mainstream programs focus on efficiency and consistency, a niche movement is emerging around small-batch roasting, lighter profiles, and the intricate dance between terroir and processing. For enthusiasts who crave depth over volume, this isn’t just a trend—it’s a rebellion against homogenization. The craft approach hinges on understanding how a bean’s origin shapes its potential. Terroir—the combination of soil, climate, and altitude—dictates flavor notes, acidity, and body, while processing methods like natural or honey drying introduce layers…
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