Ethiopia, Colombia, and Brazil are three of the most iconic names in the coffee world — each with its own deep-rooted traditions, unique growing conditions, and distinct flavor profiles. Whether you're new to specialty coffee or a seasoned aficionado, understanding the differences between these origins can help you appreciate your brew on a whole new level.

Even if you’re using the best beans and brewing gear, dirty coffee equipment can ruin the flavor of your brew. Old coffee oils, mineral buildup, and mold can affect both taste and machine longevity.

If you've ever read a coffee label, chances are you've seen the terms “Arabica” and “Robusta.” But what do they actually mean? These are the two main species of coffee plants used in the global coffee industry, and understanding their differences can help you choose the perfect coffee for your taste and brewing style.

Before your coffee reaches your cup, it goes through a crucial step known as processing — the method used to remove the coffee bean from its cherry. This step plays a huge role in how your coffee will taste. In fact, the same bean processed in two different ways can result in two entirely different flavor experiences.

Coffee is often seen today as a productivity booster or a cozy beverage, but during the Age of Enlightenment, it was much more than that. It became a symbol of reason, intellectual curiosity, and modern thinking. As Europe shifted away from superstition and absolutism and toward science and democracy, coffee helped fuel not only bodies—but minds.