A peaberry is a cherry with only one seed.
Instead of two flat seeds, it grows one round bean.
#coffee #coffeefarm #coffeescience
Instead of two flat seeds, it grows one round bean.
#coffee #coffeefarm #coffeescience
November 9, 2026 at 11:49 PM
A peaberry is a cherry with only one seed.
Instead of two flat seeds, it grows one round bean.
#coffee #coffeefarm #coffeescience
Instead of two flat seeds, it grows one round bean.
#coffee #coffeefarm #coffeescience
Espresso brews at about 9 bars of pressure.
That pressure forces hot water through the coffee in just 25 to 30 seconds.
#coffee #espresso #coffeescience
That pressure forces hot water through the coffee in just 25 to 30 seconds.
#coffee #espresso #coffeescience
November 9, 2026 at 5:09 AM
Espresso brews at about 9 bars of pressure.
That pressure forces hot water through the coffee in just 25 to 30 seconds.
#coffee #espresso #coffeescience
That pressure forces hot water through the coffee in just 25 to 30 seconds.
#coffee #espresso #coffeescience
Excelsa is not its own species.
It is now classified as a type of Liberica, known for oversized beans and tall trees.
#coffee #coffeefarm #coffeescience
It is now classified as a type of Liberica, known for oversized beans and tall trees.
#coffee #coffeefarm #coffeescience
November 7, 2026 at 12:01 AM
Excelsa is not its own species.
It is now classified as a type of Liberica, known for oversized beans and tall trees.
#coffee #coffeefarm #coffeescience
It is now classified as a type of Liberica, known for oversized beans and tall trees.
#coffee #coffeefarm #coffeescience
MYTH: Decaf is chemical poison.
Decaf is regular coffee with most caffeine removed. Swiss Water, CO2, and sugarcane ethyl acetate methods are well established and safe. Real coffee, minus most of the buzz.
#coffee #coffeescience #caffeine
Decaf is regular coffee with most caffeine removed. Swiss Water, CO2, and sugarcane ethyl acetate methods are well established and safe. Real coffee, minus most of the buzz.
#coffee #coffeescience #caffeine
November 8, 2026 at 9:44 PM
MYTH: Decaf is chemical poison.
Decaf is regular coffee with most caffeine removed. Swiss Water, CO2, and sugarcane ethyl acetate methods are well established and safe. Real coffee, minus most of the buzz.
#coffee #coffeescience #caffeine
Decaf is regular coffee with most caffeine removed. Swiss Water, CO2, and sugarcane ethyl acetate methods are well established and safe. Real coffee, minus most of the buzz.
#coffee #coffeescience #caffeine
Caffeine has a long half-life.
It takes 3 to 7 hours to cut caffeine in half. Drink 200 mg at lunch and about 100 mg can still be with you at dinner. Move that last cup earlier.
#coffee #caffeine #coffeescience
It takes 3 to 7 hours to cut caffeine in half. Drink 200 mg at lunch and about 100 mg can still be with you at dinner. Move that last cup earlier.
#coffee #caffeine #coffeescience
November 7, 2026 at 10:02 PM
Caffeine has a long half-life.
It takes 3 to 7 hours to cut caffeine in half. Drink 200 mg at lunch and about 100 mg can still be with you at dinner. Move that last cup earlier.
#coffee #caffeine #coffeescience
It takes 3 to 7 hours to cut caffeine in half. Drink 200 mg at lunch and about 100 mg can still be with you at dinner. Move that last cup earlier.
#coffee #caffeine #coffeescience
Your filter decides the body.
Paper traps oils and fines for a cleaner cup. Metal lets more oils through, so the cup feels heavier and richer. Neither is better, just different.
#coffee #coffeescience #specialtycoffee
Paper traps oils and fines for a cleaner cup. Metal lets more oils through, so the cup feels heavier and richer. Neither is better, just different.
#coffee #coffeescience #specialtycoffee
November 6, 2026 at 9:22 PM
Your filter decides the body.
Paper traps oils and fines for a cleaner cup. Metal lets more oils through, so the cup feels heavier and richer. Neither is better, just different.
#coffee #coffeescience #specialtycoffee
Paper traps oils and fines for a cleaner cup. Metal lets more oils through, so the cup feels heavier and richer. Neither is better, just different.
#coffee #coffeescience #specialtycoffee
Coffee beans are not beans at all.
They are the seeds inside the coffee cherry, a fruit. Roast the seed, and you get coffee.
#coffee #coffeescience #coffeefarm
They are the seeds inside the coffee cherry, a fruit. Roast the seed, and you get coffee.
#coffee #coffeescience #coffeefarm
November 5, 2026 at 12:09 AM
Coffee beans are not beans at all.
They are the seeds inside the coffee cherry, a fruit. Roast the seed, and you get coffee.
#coffee #coffeescience #coffeefarm
They are the seeds inside the coffee cherry, a fruit. Roast the seed, and you get coffee.
#coffee #coffeescience #coffeefarm
Coffee beans are 10 to 15% oils.
Those oils carry delicate aromas and give the cup its body, from tea-like to creamy.
#coffee #coffeescience #coffeelover
Those oils carry delicate aromas and give the cup its body, from tea-like to creamy.
#coffee #coffeescience #coffeelover
November 2, 2026 at 11:49 PM
Coffee beans are 10 to 15% oils.
Those oils carry delicate aromas and give the cup its body, from tea-like to creamy.
#coffee #coffeescience #coffeelover
Those oils carry delicate aromas and give the cup its body, from tea-like to creamy.
#coffee #coffeescience #coffeelover
Browning builds the flavor.
In the roaster, sugars meet amino acids in the Maillard reaction. That browning creates the nutty, chocolatey, bready aromas we love.
#coffee #coffeeroasting #coffeescience
In the roaster, sugars meet amino acids in the Maillard reaction. That browning creates the nutty, chocolatey, bready aromas we love.
#coffee #coffeeroasting #coffeescience
November 2, 2026 at 6:37 PM
Browning builds the flavor.
In the roaster, sugars meet amino acids in the Maillard reaction. That browning creates the nutty, chocolatey, bready aromas we love.
#coffee #coffeeroasting #coffeescience
In the roaster, sugars meet amino acids in the Maillard reaction. That browning creates the nutty, chocolatey, bready aromas we love.
#coffee #coffeeroasting #coffeescience
Arabica has four sets of chromosomes.
Most coffee species have two. That extra genetic material helps give Arabica its complex flavor.
#coffee #coffeescience #specialtycoffee
Most coffee species have two. That extra genetic material helps give Arabica its complex flavor.
#coffee #coffeescience #specialtycoffee
November 4, 2026 at 12:08 AM
Arabica has four sets of chromosomes.
Most coffee species have two. That extra genetic material helps give Arabica its complex flavor.
#coffee #coffeescience #specialtycoffee
Most coffee species have two. That extra genetic material helps give Arabica its complex flavor.
#coffee #coffeescience #specialtycoffee
MYTH: Coffee stunts your growth.
That warning is a folk tale, not evidence: a cultural warning that kept repeating because it sounded plausible. Your cup is not holding you back.
#coffee #coffeescience #coffeelover
That warning is a folk tale, not evidence: a cultural warning that kept repeating because it sounded plausible. Your cup is not holding you back.
#coffee #coffeescience #coffeelover
November 4, 2026 at 9:45 PM
MYTH: Coffee stunts your growth.
That warning is a folk tale, not evidence: a cultural warning that kept repeating because it sounded plausible. Your cup is not holding you back.
#coffee #coffeescience #coffeelover
That warning is a folk tale, not evidence: a cultural warning that kept repeating because it sounded plausible. Your cup is not holding you back.
#coffee #coffeescience #coffeelover
Espresso can be up to 10x stronger than filter coffee.
Espresso measures 8 to 12% dissolved coffee. Filter coffee measures just 1.15 to 1.35%.
#coffee #espresso #coffeescience
Espresso measures 8 to 12% dissolved coffee. Filter coffee measures just 1.15 to 1.35%.
#coffee #espresso #coffeescience
November 2, 2026 at 1:11 AM
Espresso can be up to 10x stronger than filter coffee.
Espresso measures 8 to 12% dissolved coffee. Filter coffee measures just 1.15 to 1.35%.
#coffee #espresso #coffeescience
Espresso measures 8 to 12% dissolved coffee. Filter coffee measures just 1.15 to 1.35%.
#coffee #espresso #coffeescience
Balanced coffee has a target.
For filter coffee, the Gold Cup sweet spot is 18 to 22% extraction and 1.15 to 1.35% strength. Below it: sour and thin. Above it: bitter and dry.
#coffee #coffeescience #pourover
For filter coffee, the Gold Cup sweet spot is 18 to 22% extraction and 1.15 to 1.35% strength. Below it: sour and thin. Above it: bitter and dry.
#coffee #coffeescience #pourover
November 1, 2026 at 9:51 PM
Balanced coffee has a target.
For filter coffee, the Gold Cup sweet spot is 18 to 22% extraction and 1.15 to 1.35% strength. Below it: sour and thin. Above it: bitter and dry.
#coffee #coffeescience #pourover
For filter coffee, the Gold Cup sweet spot is 18 to 22% extraction and 1.15 to 1.35% strength. Below it: sour and thin. Above it: bitter and dry.
#coffee #coffeescience #pourover
MYTH: Freezing coffee ruins it.
Sealed and portioned, frozen beans age 4 to 8 times more slowly than on the counter. Once coffee leaves the freezer, it never goes back.
#coffee #coffeescience #coffeetips
Sealed and portioned, frozen beans age 4 to 8 times more slowly than on the counter. Once coffee leaves the freezer, it never goes back.
#coffee #coffeescience #coffeetips
October 29, 2026 at 10:20 PM
MYTH: Freezing coffee ruins it.
Sealed and portioned, frozen beans age 4 to 8 times more slowly than on the counter. Once coffee leaves the freezer, it never goes back.
#coffee #coffeescience #coffeetips
Sealed and portioned, frozen beans age 4 to 8 times more slowly than on the counter. Once coffee leaves the freezer, it never goes back.
#coffee #coffeescience #coffeetips
Hotter isn't always better.
At 201 to 205°F, lighter roasts open up. At 190 to 195°F, acids soften, sweetness rises, and darker roasts stay out of bitter.
#coffee #pourover #coffeescience
At 201 to 205°F, lighter roasts open up. At 190 to 195°F, acids soften, sweetness rises, and darker roasts stay out of bitter.
#coffee #pourover #coffeescience
October 29, 2026 at 10:25 PM
Hotter isn't always better.
At 201 to 205°F, lighter roasts open up. At 190 to 195°F, acids soften, sweetness rises, and darker roasts stay out of bitter.
#coffee #pourover #coffeescience
At 201 to 205°F, lighter roasts open up. At 190 to 195°F, acids soften, sweetness rises, and darker roasts stay out of bitter.
#coffee #pourover #coffeescience
Ground coffee stales within hours.
Grinding releases most of its remaining CO2 within hours, so aroma fades far faster than with whole beans.
#coffee #coffeetips #coffeescience
Grinding releases most of its remaining CO2 within hours, so aroma fades far faster than with whole beans.
#coffee #coffeetips #coffeescience
October 27, 2026 at 10:59 PM
Ground coffee stales within hours.
Grinding releases most of its remaining CO2 within hours, so aroma fades far faster than with whole beans.
#coffee #coffeetips #coffeescience
Grinding releases most of its remaining CO2 within hours, so aroma fades far faster than with whole beans.
#coffee #coffeetips #coffeescience
Caffeine's half-life is 3 to 7 hours.
Hours after your cup, about half its caffeine can still be in your system.
#coffee #caffeine #coffeescience
Hours after your cup, about half its caffeine can still be in your system.
#coffee #caffeine #coffeescience
October 26, 2026 at 11:52 PM
Caffeine's half-life is 3 to 7 hours.
Hours after your cup, about half its caffeine can still be in your system.
#coffee #caffeine #coffeescience
Hours after your cup, about half its caffeine can still be in your system.
#coffee #caffeine #coffeescience
MYTH: coffee dehydrates you.
Caffeine is mildly diuretic, but for regular drinkers coffee hydrates much like water. Studies found no dehydration at moderate intake.
#caffeine #coffeescience #coffee
Caffeine is mildly diuretic, but for regular drinkers coffee hydrates much like water. Studies found no dehydration at moderate intake.
#caffeine #coffeescience #coffee
October 25, 2026 at 10:19 PM
MYTH: coffee dehydrates you.
Caffeine is mildly diuretic, but for regular drinkers coffee hydrates much like water. Studies found no dehydration at moderate intake.
#caffeine #coffeescience #coffee
Caffeine is mildly diuretic, but for regular drinkers coffee hydrates much like water. Studies found no dehydration at moderate intake.
#caffeine #coffeescience #coffee
Listen for first crack.
As beans roast near 196°C, steam builds until they audibly crack — like popcorn. That sound marks where sweetness starts to open up.
#coffeeroasting #coffeescience #coffee
As beans roast near 196°C, steam builds until they audibly crack — like popcorn. That sound marks where sweetness starts to open up.
#coffeeroasting #coffeescience #coffee
October 24, 2026 at 9:57 PM
Listen for first crack.
As beans roast near 196°C, steam builds until they audibly crack — like popcorn. That sound marks where sweetness starts to open up.
#coffeeroasting #coffeescience #coffee
As beans roast near 196°C, steam builds until they audibly crack — like popcorn. That sound marks where sweetness starts to open up.
#coffeeroasting #coffeescience #coffee
Decaf was discovered by accident — after seawater soaked a coffee shipment.
The beans lost caffeine but kept their flavor, inspiring the first decaf process.
#coffee #caffeine #coffeescience
The beans lost caffeine but kept their flavor, inspiring the first decaf process.
#coffee #caffeine #coffeescience
October 23, 2026 at 11:36 PM
Decaf was discovered by accident — after seawater soaked a coffee shipment.
The beans lost caffeine but kept their flavor, inspiring the first decaf process.
#coffee #caffeine #coffeescience
The beans lost caffeine but kept their flavor, inspiring the first decaf process.
#coffee #caffeine #coffeescience
If you think a triple espresso is the peak, try adding a dash of cayenne and a splash of pickle juice. Yeah, it's a disaster, but your heart will thank you for the freakin' adrenaline. #CoffeeScience holy shit 🤯☕️
October 22, 2026 at 6:30 PM
If you think a triple espresso is the peak, try adding a dash of cayenne and a splash of pickle juice. Yeah, it's a disaster, but your heart will thank you for the freakin' adrenaline. #CoffeeScience holy shit 🤯☕️
Robusta carries about twice the caffeine of Arabica.
That's why it anchors so many Italian espresso blends.
#coffee #caffeine #coffeescience
That's why it anchors so many Italian espresso blends.
#coffee #caffeine #coffeescience
October 21, 2026 at 3:46 PM
Robusta carries about twice the caffeine of Arabica.
That's why it anchors so many Italian espresso blends.
#coffee #caffeine #coffeescience
That's why it anchors so many Italian espresso blends.
#coffee #caffeine #coffeescience
Paper or metal? Your filter decides.
Paper traps oils and most cafestol for a cleaner, brighter cup. Metal lets the oils through for more body.
Same coffee, two cups.
#coffee #coffeescience #pourover
Paper traps oils and most cafestol for a cleaner, brighter cup. Metal lets the oils through for more body.
Same coffee, two cups.
#coffee #coffeescience #pourover
October 21, 2026 at 9:13 PM
Paper or metal? Your filter decides.
Paper traps oils and most cafestol for a cleaner, brighter cup. Metal lets the oils through for more body.
Same coffee, two cups.
#coffee #coffeescience #pourover
Paper traps oils and most cafestol for a cleaner, brighter cup. Metal lets the oils through for more body.
Same coffee, two cups.
#coffee #coffeescience #pourover
Arabica is a hybrid of two other species.
That cross — eugenioides × robusta — gave us Bourbon, Typica, Gesha, and most of the coffee we drink.
#coffee #coffeescience
That cross — eugenioides × robusta — gave us Bourbon, Typica, Gesha, and most of the coffee we drink.
#coffee #coffeescience
October 21, 2026 at 3:27 PM
Arabica is a hybrid of two other species.
That cross — eugenioides × robusta — gave us Bourbon, Typica, Gesha, and most of the coffee we drink.
#coffee #coffeescience
That cross — eugenioides × robusta — gave us Bourbon, Typica, Gesha, and most of the coffee we drink.
#coffee #coffeescience
MYTH: decaf is chemical poison.
Decaf is just regular coffee with most caffeine removed. Swiss Water, CO2, and ethyl acetate methods are well-established and safe.
#coffee #caffeine #coffeescience
Decaf is just regular coffee with most caffeine removed. Swiss Water, CO2, and ethyl acetate methods are well-established and safe.
#coffee #caffeine #coffeescience
October 21, 2026 at 3:51 PM
MYTH: decaf is chemical poison.
Decaf is just regular coffee with most caffeine removed. Swiss Water, CO2, and ethyl acetate methods are well-established and safe.
#coffee #caffeine #coffeescience
Decaf is just regular coffee with most caffeine removed. Swiss Water, CO2, and ethyl acetate methods are well-established and safe.
#coffee #caffeine #coffeescience