Taste
Origin, preparation and honest buying advice, written by the people who roast, test and advise at Naturbohne.
Acidity in Coffee: A Sign of Quality or a Brewing Mistake?
Fruity acidity is a sign of quality, while sour espresso is a brewing mistake. Learn how to tell the difference between the two, what role washed, natural, honey, and wet-hulled processing methods play, and what you can do if your...
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Omniroast Explained: Your Guide to Versatile Coffee Enjoyment at Home
Omniroast is a roast meant to work for both espresso and filter coffee. You will learn how it differs from classic roasts and how the roast profile is developed.
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Why espresso tastes chocolatey - and why our beans are made for just that
How the Maillard reaction, caramelization, bean variety and roasting time shape a chocolatey espresso profile and why artisan drum roasting tastes different from fast roasting.
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Vesuvius - Our fire from the bean
Vesuv is a dark roast with 50% Canephora. Why the blend relies on Canephora, how it tastes and which brewing methods it is intended for.
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Which coffee tastes best?
Nine tips on how to find your coffee: brewing, roast level, Arabica or Robusta, reading labels and grinding fresh. Plus a look at the supposedly best coffees in the world.
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Coffee quality in a nutshell: the secret behind the SCA Score and our high standards
How the SCA Score evaluates coffee on a scale up to 100, which ten criteria are assessed in cupping, and from what score you can consider a coffee to be Specialty Coffee.
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Caffeine: The lively companion in your everyday life - Everything you need to know!
How caffeine affects you, how much of it is in coffee, tea and chocolate, and how preparation and bean variety change its content. Also benefits, risks and the recommended daily intake.
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The Secrets of the Best Coffees: Heirloom to Geisha
Eleven coffee varieties at a glance, from Typica and Bourbon through Geisha and Heirloom to SL28: where they come from and how they taste in the cup.
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