Author: Austin Barker

Modern decaf coffee is so good you genuinely can’t tell it apart from regular coffee in a blind taste test. The Swiss Water Process — used by most quality decaf roasters in 2026 — removes 99.9% of the caffeine while leaving flavour compounds intact. The “decaf tastes terrible” reputation is from 1980s chemical-process decafs that…

Medium roast coffee is the sweet spot of the roast spectrum — balanced enough to brew well in any method, complex enough to show real flavour character, and forgiving enough not to punish a slightly-off technique. Chocolate, caramel, brown sugar, and nut notes dominate. Origin character (the bean’s natural floral or fruity profile) still comes…

Light roast and dark roast coffees come from the same beans — just roasted to different points. Light roasts taste bright, acidic, and complex, with the bean’s origin character (floral, fruity, citrus) coming through. Dark roasts taste bold, smoky, and bitter-sweet, with the roast itself dominating the flavour. Medium roasts sit between the two —…

The best espresso beans aren’t necessarily the most expensive ones — they’re the ones suited to high-pressure extraction. Medium-dark to dark roasts with chocolate, caramel, or nutty notes generally pull better as espresso than light, fruity beans. The carbon dioxide from fresh roasting also matters: most beans need 7–14 days of rest after roasting before…