Brewing

Brew Theory: Extraction, Strength, and Finding the Sweet Spot for Pour Over Coffee June 21, 2023

How to Choose the Right Brew Method for You July 17, 2020

Pour Over Coffee vs. Coffeemaker May 14, 2020

Kettle's On May 6, 2020

Make Perfect Pour Over Coffee Every Time April 28, 2020

The Art of the Blue Bottle Pour Over April 7, 2020

The Right Grinder for Pour Over April 4, 2020

The Blue Bottle No-Press French Press Brewing Guide July 26, 2019

Pro-Tips: A New Take on French Press July 25, 2018

Coffee and the Sixth Sense July 17, 2018

Pro-Tips: How to Dial In the Grind May 7, 2018

Popular Brew Methods Around the World February 12, 2018

How to Brew Coffee for a Crowd December 14, 2017

Pro-Tips: A Better Nel Drip Coffee October 17, 2017

Blue Bottle Explains: Espresso July 6, 2017

The Right Tool to Wake Up to Cold Brew June 6, 2017

Brew Coffee with the Moka Pot April 17, 2017

Do You Need a Scale to Make Coffee? February 27, 2017

Blue Bottle Explains: Chemex for a Crowd January 10, 2017

Blue Bottle Explains: Coffee Grinding November 9, 2016

How to Brew: AeroPress Edition April 19, 2016

5 Mistakes You Made Brewing Your Coffee This Morning March 11, 2016

Tasting

Acidity in Coffee Why It Matters

The Craft of Blends Why we love our comforting blends and how we make them

The Five Elements of Coffee Tasting Learn the language of coffee

What Is Specialty Coffee? Part III: Tasting your way to quality

What Is Specialty Coffee? Part II: The Stories Green Coffee Tells

What Is Specialty Coffee? Part I: We’re getting down to basics.

Coffee Lab: What Is Cascara? Our Cascara Fizz is made from some of the world's finest coffee cherry.

Coffee Lab: Fermentation What it does—and does not do—for coffee.

Coffee & Conversation Marcelo Pereira helps farmers all over the world connect to the specialty market.

Origins: Ethiopia Coffee “That’s what I want to drink the rest of my life.”

Why Cultivars Matter The botanical differences in the coffees we serve.

The Basics of Coffee Processing What happens after the fruit is picked and before it arrives in our roastery.

The Coffee Lover's Lexicon Part One of Our Language of Cupping series.

How to Build Your Own Lexicon Part Two of our Language of Cupping series.

A Beginner’s Guide to Coffee Tasting The simple art of focusing on what’s in front of you.

Blue Bottle Explains: Bitterness Welcome to Issue 1 of Blue Bottle Explains, your coffee advice column. This month, Director of Training and World Barista Champion, Michael Phillips, tackles "bitterness."

Why Do We Source Single Origins? Coffee should taste like what it is: a tropical fruit seed, separated and cleaned of the flesh, dried, roasted until caramelized, and then crushed and extracted into water.

Sourcing

Promoting Beneficial Agriculture November 11, 2021

Sustainable Coffee Sourcing at Blue Bottle September 1, 2021

Blue Bottle Joins World Coffee Research Checkoff Program September 1, 2021

Women Coffee Leaders March 7, 2021

Costa Rica: An Origin of Micromills November 10, 2020

Origin Spotlight: Kenya October 5, 2020

Origins: Myanmar Coffee March 26, 2020

Coffee from Seed to Cup March 23, 2020

Interview: Aida Batlle February 21, 2019

Aida Batlle: One of the Coffee World’s Greats February 14, 2019