A quick guide to how coffee goes from a tree on a farm to the cup in your hand. Placeholder content; more is coming.
1. Coffee trees and kinds
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Coffee comes from the seeds of a flowering tree. The two main kinds are arabica, which is sweeter and more aromatic, and robusta, which is stronger, more bitter and has more caffeine.
2. Growing the beans
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Coffee grows best in warm, high-altitude regions near the equator. The cherries are picked when ripe and the seeds inside are dried and processed into green beans.
☕ Fun fact: Coffee vs. cocoa
Where they come from: coffee is the seed inside the cherry-like fruit of Coffea shrubs and trees (mainly arabica and robusta). Cocoa and chocolate come from the seeds inside the large pods of the Theobroma cacao tree.
Where they grow: both grow in the tropical "bean belt" near the equator.
How they're made: coffee seeds are roasted, then ground and brewed. Cocoa beans are fermented, roasted and ground into cocoa and chocolate.
The buzz: coffee's main stimulant is caffeine; cocoa's is mostly theobromine, a gentler cousin.
3. Roasting
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Roasting turns green beans brown and builds flavor. Light roasts are bright and fruity, medium roasts are balanced and sweet, and dark roasts are bold and smoky.
4. Grinding
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Grind size should match how you brew: fine for espresso, medium for drip, coarse for French press and cold brew. Grinding just before brewing keeps it fresh.
5. What you can make
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Espresso is the base for lattes, cappuccinos and mochas. Drip and pour-over make a classic cup, and cold brew, iced drinks and more round things out.
⚡ Espresso vs. drip coffee
Espresso: fast and intense
Hot water is forced at high pressure through finely ground coffee in about 25–30 seconds. Out comes a small, concentrated shot topped with golden crema.
Drip: slow and steady
Hot water trickles through medium grounds by gravity over several minutes, making a bigger, lighter cup.
Plot twist: sip for sip, espresso is stronger, but a full mug of drip usually has more total caffeine than a single shot.
☕ Drinks you can make
Latte
For best results, use this equipment
Espresso machine (or moka pot / AeroPress)
Burr grinder
Milk frother or steam wand
Milk pitcher
Ingredients
18 g finely ground espresso coffee (a double shot)
6–8 oz (180–240 ml) milk
A typical recipe
Grind the coffee fine and pull a double shot (about 2 oz) into a large mug.
Steam or froth the milk until hot and silky, about 140–150°F.
Pour the milk into the espresso and top with a thin layer of foam.
Did you know?Latte is simply Italian for “milk.”
Cappuccino
For best results, use this equipment
Espresso machine (or moka pot / AeroPress)
Burr grinder
Steam wand or milk frother
Milk pitcher
Ingredients
18 g finely ground espresso coffee (a double shot)
4 oz (120 ml) milk
A typical recipe
Pull a double shot of espresso into a 5–6 oz cup.
Froth the milk until it has lots of thick, airy foam.
Pour in the steamed milk, then spoon foam on top for roughly equal thirds of espresso, milk and foam.
Did you know? It’s named for the Capuchin friars, whose brown robes match the drink’s color.
Americano
For best results, use this equipment
Espresso maker
Burr grinder
Kettle
Ingredients
18 g finely ground espresso coffee (a double shot)
4–6 oz (120–180 ml) hot water
A typical recipe
Heat the water to just below boiling.
Pour the hot water into a mug.
Pull the espresso shot over the water to keep the crema.
Did you know? Legend says American GIs in WWII Italy watered down espresso so it tasted more like coffee back home.
Macchiato
For best results, use this equipment
Espresso machine (or moka pot / AeroPress)
Burr grinder
Milk frother or steam wand
Small milk pitcher
Ingredients
18 g finely ground espresso coffee (a double shot)
1–2 tbsp milk foam
A typical recipe
Pull a double shot of espresso into a small cup.
Froth a little milk until foamy.
Spoon a small dollop of foam onto the center of the espresso.
Did you know?Macchiato means “stained” or “marked,” because the espresso is marked with foam.
Mocha
For best results, use this equipment
Espresso maker
Burr grinder
Milk frother or steam wand
Ingredients
18 g finely ground espresso coffee (a double shot)
1–2 tbsp chocolate sauce
6–8 oz (180–240 ml) milk
Whipped cream (optional)
A typical recipe
Stir the chocolate sauce into the bottom of a mug.
Pull a double shot of espresso over it and stir.
Add steamed milk, then top with whipped cream if you like.
Did you know? It’s named after Mocha, the Yemeni port that was once the world’s big coffee-trading hub.
Cold brew
For best results, use this equipment
Burr grinder (set to coarse)
Large jar or French press
Fine strainer or filter
Fridge
Ingredients
1 cup (about 85 g) coarsely ground coffee
4 cups (about 950 ml) cold water
Ice, plus water or milk to dilute
A typical recipe
Stir the coarse grounds into the cold water in a jar.
Cover and steep in the fridge for 12–24 hours.
Strain through a fine filter, then serve over ice, diluted to taste.
Did you know? Cold brew is smoother and less acidic than hot coffee, and it isn’t the same as iced coffee, which is hot-brewed and then poured over ice.
Pour-over
For best results, use this equipment
Dripper (V60, Kalita or Chemex)
Paper filter
Gooseneck kettle
Scale
Burr grinder
Ingredients
20 g medium-fine ground coffee
320 g (about 11 oz) water just off the boil
A typical recipe
Rinse the paper filter with hot water, then add the grounds.
Pour about 40 g of water to bloom and wait 30–45 seconds.
Slowly pour the rest in small circles over about 3 minutes, then let it drain.
Did you know? The slow, careful pour gives a clean, bright cup where the bean’s own flavors really shine.