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A gooseneck kettle is not an aesthetic choice. The narrow, curved spout exists for one reason — it gives you absolute control over where, how fast, and how thinly water lands on a coffee bed — and once you understand what that control buys you, every pour-over...

Coffee is more than 98 percent water by weight, and the chemistry of that water determines how much of the coffee actually ends up in the cup. Two brewers using the same beans, the same grinder, the same recipe, and the same technique will produce noticeably d...

The French press is the most forgiving and the most misunderstood brewer in coffee. Done badly, it produces the muddy, bitter cup that gives French press its bad reputation. Done with the technique modernized over the last decade, it produces a sweet, full-bod...

Cold brew is not iced coffee. Cold brew is coffee extracted slowly in cold water over twelve to twenty-four hours, producing a concentrate that is fundamentally different in chemistry, flavor, and acidity from any hot-brewed coffee chilled after the fact. Unde...

The Coffee Encyclopedia is a free reference work on coffee, with particular depth on Puerto Rico. This page sets out how it is written, how claims are checked, and what readers can expect from it. It exists because a reference work is only as good as its metho...

Errors found in this encyclopedia are corrected in the article and recorded here. Each entry states what was wrong, what replaced it, and why. This log exists because a reference work that hides its errors gives readers no way to judge its reliability. The ent...