Coffee Education

The V60 has a reputation for being precious and fussy. It really isn’t. A no-nonsense guide to brewing better pour-over at home, from grind to pour.

Coffee doesn’t actually give you energy, decaf isn’t caffeine-free, and your espresso probably has less caffeine than your filter. We bust the stubborn caffeine myths.

You’ve got good beans and decent gear — so why doesn’t it taste like the café? Nine times out of ten, it’s the water. Here’s what Cape Town tap water is doing to your cup, and three ways to fix it.

A 250g bag of specialty coffee costs R150–175. A supermarket bag is a fraction of that. Here’s what’s actually behind the price difference — from how it’s grown to how it’s roasted.

The words “washed,” “natural” and “anaerobic” on a coffee bag aren’t just jargon — they describe processes that dramatically change what ends up in your cup. Here’s what they actually mean.

The research on coffee and health is more positive than you might expect — and more nuanced than the “5 amazing benefits!” articles suggest. Here’s what the evidence actually says.

The basic rule of coffee and food pairing is simple: match intensity. Beyond that, it’s about finding combinations that complement rather than compete. Here’s a practical guide with some Cape Town specifics.

Cupping — formal coffee tasting — sounds intimidating but isn’t. Here’s how to do it at home, what to pay attention to, and why it’s worth doing even if you already love your morning cup.

Green coffee beans don’t smell like coffee. What happens between green bean and your cup is genuinely interesting chemistry — here’s what’s actually going on inside the roaster.