FAQ

An 8 oz cup of drip coffee has roughly 95 mg of caffeine. A single espresso shot has about 63 mg. Cold brew often has more — 150–200 mg per 12 oz depending on the concentrate ratio.

For most adults, moderate coffee consumption (3–4 cups a day) is associated with health benefits, including antioxidants and reduced risk of several diseases. Talk to your doctor if you are pregnant or sensitive to caffeine.

Specialty coffee refers to beans that score 80+ points on the Specialty Coffee Association 100-point scale — typically traceable to a specific farm or region, carefully processed, and roasted to highlight origin character.

1:16 — one gram of coffee per 16 grams of water — is the standard starting point. Espresso uses roughly 1:2, and cold brew concentrate around 1:5.

Bitterness usually means over-extraction: the grind is too fine, the water is too hot, or the brew time is too long. Try a coarser grind or a shorter brew first.

Sourness usually means under-extraction: grind finer, brew longer, or use hotter water. Very light roasts also naturally carry more acidity.

Blooming is pouring a small amount of hot water over the grounds (about twice their weight) and waiting 30–45 seconds. It releases trapped CO2 so the rest of the water can extract evenly.

Arabica is smoother and more aromatic with about half the caffeine; Robusta is stronger, more bitter, and produces better crema. Most specialty coffee is Arabica, while Robusta is common in espresso blends and instant coffee.

A single origin coffee comes from one country, region, or even one farm — as opposed to a blend, which combines beans from multiple origins for a consistent flavor profile.

No. Decaf must remove at least 97% of the caffeine, which leaves roughly 2–7 mg per cup — versus about 95 mg in regular coffee.

Yes, a lot. Burr grinders crush beans to a uniform size so extraction is even. Blade grinders chop randomly, giving you dust and boulders in the same batch — which brews bitter and sour at the same time.

A $15 gram scale is the cheapest upgrade with the biggest impact. Measuring by volume can be off by 20% or more depending on roast and grind.

The narrow curved spout gives you a slow, precise pour — essential for pour over methods like V60 and Chemex where pour control directly changes extraction.

In an airtight, opaque container at room temperature, away from light, heat, and moisture. A container with a one-way CO2 valve is ideal.

Not the fridge — it is humid and full of odors coffee absorbs. Freezing works only for long-term storage of sealed, unopened bags; thaw fully before opening to avoid condensation.

The FDA considers up to 400 mg of caffeine a day — about four 8 oz cups of coffee — safe for most healthy adults.

Not meaningfully. Caffeine is a mild diuretic, but the water in your cup more than offsets it. Regular coffee counts toward daily fluid intake.

A modern standard is 1:2 — for example, 18 grams of ground coffee yielding 36 grams of espresso in 25–30 seconds.

Crema is the golden-brown foam on top of an espresso shot, formed by CO2 and emulsified oils under pressure. Good crema signals fresh beans and proper extraction.

12–18 hours at room temperature or up to 24 hours in the fridge, using a coarse grind. Longer steeps get stronger but can turn woody past 24 hours.

Iced coffee is brewed hot and chilled — brighter and more acidic. Cold brew never touches hot water, giving a smoother, sweeter, less acidic cup with more caffeine per ounce.