Jerry Baldwin

A Gates-funded initiative is giving African farmers the skills to grow top-notch specialty coffee—and a new way of life More »

An expert argues that timing is nearly as important as taste—and he likes his espresso with dessert, thank you More »

Few coffee-producing regions brew what they grow, but in this country's villages, every part of the fruit is the stuff of ritual More »

Stuck in a room with a cheap drip machine? Here are some fixes for a better, maybe decent, brew. More »

Buying a drip machine? Don't be lured by fancy features—it's all about the brewing temperature. More »

Press pots produce the fullest-flavor brew, but drip pots can make a good cup, if you follow these guidelines. More »

Cold brewing--favored by some--creates weak coffee. Why hot brewing is the method for iced coffee. More »

Qishr, a beverage made from the husks of coffee beans, is a a staple of Ethiopian breakfasts. More »

The secret to making iced coffee is the same as for brewing it hot: start with strong, fresh coffee. More »

A new study says it can help reverse some of the effects of the disease on mice. But what about humans? More »

The author defends decaffeinated coffee and discusses the major methods for removing caffeine from beans. More »

A history of the world's two most popular species of coffee--and an explanation of why Arabica is superior. More »

Advice on where to buy the freshest coffee possible, no matter where you live--and questions to ask the people who sell the beans. Though most Americans buy their coffee at the supermarket, there are two other places to look that offer much wider options for fresh coffee. More »

The supermarket is where two-thirds of all coffee in the U.S. is sold, despite the rise of specialty shops. With all the options available, it can be difficult to decide which beans to buy. Finding fresh beans at the local supermarket is difficult but not impossible. The author explains how. More »

Appreciating the distinct taste of fresh, straight-from-the-roaster coffee can be a slow process. The author shows how to train your taste buds to know fresh coffee when you drink it and offers tips for preventing beans from going stale. More »

After reading a summary of the latest scientific findings about coffee, the author explains why researchers need standard definitions for the beverage's two most important components. But fortunately, the news about coffee's effect on health is mostly good. More »

Coffee beans are fresh when they come out of the roaster. But if you want your coffee to stay fresh, be sure to buy whole beans (never pre-ground) and store them properly, as oxygen, time, and temperature are a true coffee fan's worst enemies. More »

Reminiscing about lost coffee blends, the author wonders if memory enhances the perceived flavor of the unobtainable. More »

Espresso makers, here and across the pond, sometimes use Robusta to try to be "more Italian." But the best stuff is all Arabica. Here's why--and what it means about the increasingly large role America plays in coffee. More »

It transmits oils and sediment, the entire coffee flavor, and--because the filter isn't paper--nothing else. It's a little more work but the resulting flavor is worth it. Once you switch to a press pot, you'll never use drip again. More »