Tasting — Blue Bottle Coffee Lab
Tasting
Acidity in Coffee
February 16, 2021
Why It Matters
December 15, 2020
Why we love our comforting blends and how we make them
May 4, 2020
The Five Elements of Coffee Tasting
Learn the language of coffee
May 16, 2019
Part III: Tasting your way to quality
March 29, 2019
Part II: The Stories Green Coffee Tells
March 25, 2019
Part I: We’re getting down to basics.
October 16, 2018
Our Cascara Fizz is made from some of the world's finest coffee cherry.
September 13, 2018
What it does—and does not do—for coffee
February 28, 2018
Marcelo Pereira helps farmers all over the world connect to the specialty market.
October 9, 2017
“That’s what I want to drink the rest of my life.”
October 2, 2017
The botanical differences in the coffees we serve
August 15, 2017
The Basics of Coffee Processing
What happens after the fruit is picked and before it arrives in our roastery
April 27, 2017
Part One of Our Language of Cupping series
April 27, 2017
Part Two of our Language of Cupping series
December 5, 2016
A Beginner’s Guide to Coffee Tasting
The simple art of focusing on what’s in front of you
May 18, 2016
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."
May 12, 2016
Why Do We Source Single Origins?