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Coming to Your Senses: How to Really Taste That Cup of Coffee
Enjoying coffee is more than just a matter of liquid meeting tongue. All five of your senses play a part, some in entirely surprising ways.
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Enjoying coffee is more than just a matter of liquid meeting tongue. All five of your senses play a part, some in entirely surprising ways.
jonathan mcintosh/flickr
Coffee innovation has shifted from the Old World to the New—and although Europe has tradition, it lacks U.S. creativity
thebittenword.com/flickr
A master barista's guide to everything from caffe fredo to cold steeping and cold brewing—with an emphasis on proper technique and how to preserve true coffee flavor
asgw/flickr
Non-stick pan? Stovetop? You probably have everything you need to start experimenting with green (coffee) beans.
Selma90/flickr
While single-origin beans provide pure notes of flavor, blends offer harmonies. And why let a shop have all the fun?
richardmasoner/flickr
Aged coffee is good, but stale coffee is a problem. So what's a roaster—or consumer—to do to ensure a fresh-tasting brew?
illy
Espresso or drip? Alcoholic or not? Shaken, stirred, mixed, or blended? A guide to coffee cocktails from a barista who has made hundreds.
DeaPeaJay/flickr
A history of coffee's travels from Ethiopia to your cup. There's just one catch: no one knows if all the myths—especially the caffeinated goats—are real.
_Zeta_/flickr
Espresso and drip coffee have flooded the U.S., but the Moka pot is worth a look—if you learn the method from an expert
illy
A master barista on froth and foam: whole versus skim, proper technique, and the ideal balance of form and function
shutter monkey/flickr
After taking heat for criticizing American espresso, a master barista elaborates on the difference between good and great
Maschinenraum/flickr
American baristas may think they know coffee, but most don't. An Italian master on how avoid a concentrated, bitter brew.
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