Trevor Ing / Co-Editor-In-Chief

…Often organic, Peruvian beans are mild, with nutty and chocolatey flavors.

     Known for its robust, earthy beans, Indonesia’s unique wet-hulled process gives its coffee a distinct flavor.

     Brazil, being the largest coffee producer in the world, offers a wide range of flavors, from nutty and chocolatey to fruity, depending on the region and process.

     A variable that changes taste but is often overlooked is the effect of elevation on coffee and how island climates produce the same effect without the elevation. Coffee grown at higher elevations tends to have a more complex flavor due to slower maturation of the beans. The island effect, experienced by regions like Hawaii, also contributes to unique flavor profiles due to their isolated climates and volcanic soil.

     How the coffee is brewed is also a crucial factor in the bean-to-cup transition. Once coffee is harvested and roasted, the way you brew it can alter its taste significantly.

     The Chemex, born and made in Massachusetts, is a pour-over method that results in a clean, crisp cup.

     Espresso, found in most coffee shop drinks, is a concentrated shot made by forcing hot water through finely ground coffee under pressure. The key to a great espresso is puck preparation, ensuring even extraction.

     Moka pot, found everywhere in Europe and especially Italy, is a stove-top method producing a strong espresso-like coffee using steam pressure.

     Aeropress is a versatile device that combines immersion brewing and pressure, allowing for experimentation with flavors.

     Drip Coffee, used in all basic coffee machines, uses techniques like the V60 or standard drip machines. This method relies on gravity to filter water through coffee grounds, resulting in a smooth cup.

     The French press is a classic immersion brewing method that uses a plunger to push the coffee bean to the bottom of the press to produce a full-bodied cup of coffee.

     Cold Brew, to be put simply, is coffee steeped in cold water for an extended period, yielding a smooth, mellow cup.

     All of these methods can be broken down into four categories based on how they extract coffee: Decoction (boiling), infusion (steeping), gravitational feed (drip brewing) and pressurized percolation (espresso).

     Coffee does more than stimulate your taste buds. Its effects on the body are both physical and mental. 

     Physically, caffeine stimulates the central nervous system, increasing alertness, heart rate and energy levels. It can also improve physical performance during exercise. Mentally, many coffee drinkers experience improved focus and mood, thanks to the dopamine released by caffeine; however, too much caffeine can lead to anxiety or restlessness for some.

     Ultimately, coffee’s journey from bean to cup is a complex process that involves careful attention to detail. Each step, from how the beans are processed, where they’re grown, to how they’re brewed, impacts the final product. The next time you sip your coffee, take a moment to appreciate the craft, the science and the global story in your cup.

     Coffee is more than a beverage—it’s a reflection of culture, geography and creativity. Whether you’re drinking a delicate Ethiopian pour-over or a bold Brazilian espresso, each cup tells a story worth savoring.