# Tasting ## Acidity in Coffee February 16, 2021 [Acidity in Coffee](https://blog.bluebottlecoffee.com/posts/acidity-in-coffee) ### Why It Matters December 15, 2020 [The Craft of Blends](https://blog.bluebottlecoffee.com/posts/coffee-blends) ### Why we love our comforting blends and how we make them May 4, 2020 [The Five Elements of Coffee Tasting](https://blog.bluebottlecoffee.com/posts/3od8h4z6k99v1uk8dgy2wbnhlmf0sq) ### Learn the language of coffee May 16, 2019 [What Is Specialty Coffee?](https://blog.bluebottlecoffee.com/posts/what-is-specialty-coffee-part-3) ### Part III: Tasting your way to quality March 29, 2019 [What Is Specialty Coffee?](https://blog.bluebottlecoffee.com/posts/what-is-specialty-coffee-part-2) ### Part II: The Stories Green Coffee Tells March 25, 2019 [What Is Specialty Coffee?](https://blog.bluebottlecoffee.com/posts/what-is-specialty-coffee) ### Part I: We’re getting down to basics. October 16, 2018 [Coffee Lab: What Is Cascara?](https://blog.bluebottlecoffee.com/posts/cascara-explained) ### Our Cascara Fizz is made from some of the world's finest coffee cherry. September 13, 2018 [Coffee Lab: Fermentation](https://blog.bluebottlecoffee.com/posts/coffee-lab-fermentation) ### What it does—and does not do—for coffee February 28, 2018 [Coffee & Conversation](https://blog.bluebottlecoffee.com/posts/interview-marcelo-pereira) ### Marcelo Pereira helps farmers all over the world connect to the specialty market. October 9, 2017 [Origins: Ethiopia Coffee](https://blog.bluebottlecoffee.com/posts/ethiopia-origins) ### “That’s what I want to drink the rest of my life.” October 2, 2017 [Why Cultivars Matter](https://blog.bluebottlecoffee.com/posts/coffee-cultivars) ### The botanical differences in the coffees we serve August 15, 2017 [The Basics of Coffee Processing](https://blog.bluebottlecoffee.com/posts/coffee-processing-basics) ### What happens after the fruit is picked and before it arrives in our roastery April 27, 2017 [The Coffee Lover's Lexicon](https://blog.bluebottlecoffee.com/posts/coffee-lovers-lexicon) ### Part One of Our Language of Cupping series April 27, 2017 [How to Build Your Own Lexicon](https://blog.bluebottlecoffee.com/posts/build-your-own-coffee-lexicon) ### Part Two of our Language of Cupping series December 5, 2016 [A Beginner’s Guide to Coffee Tasting](https://blog.bluebottlecoffee.com/posts/beginners-guide-to-coffee-tasting) ### The simple art of focusing on what’s in front of you May 18, 2016 [Blue Bottle Explains: Bitterness](https://blog.bluebottlecoffee.com/posts/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?](https://blog.bluebottlecoffee.com/posts/why-single-origin-coffee) ### 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.