Category: coffee

In this video:

• Arabica vs Robusta — species, varieties, and flavor differences
• Coffee origins & terroir — why altitude, soil, and climate matter
• Processing methods (washed, natural, honey) and their impact on flavor
• Decaffeination methods explained (Swiss Water, CO?, solvent)
• Roast levels — light, medium, dark and how roast affects extraction
• Coffee freshness & storage — degassing, packaging, freezing beans
• Water quality — hardness, alkalinity, TDS, and why baristas care

Key takeaways:

• Fresher is always better
• Dark roasted beans go stale faster
• Grind more coarsely
• Use more coffee in your ratio than you would for a light roast
• Bloom right off the boil, cooler for the rest

Also the wobble roaster: