Brewing Guides
How to Brew Pour-Over Coffee: A V60 Guide for Beginners
A simple, repeatable V60 recipe — 15 g of coffee, 250 g of water, about three minutes — plus exactly what to change when your cup tastes sour, bitter or flat.
3 min read
Cupheine Editorial
Editors
The Cupheine editorial team writes and maintains the coffee guides, explainers and glossary on this site.
8 articles
Beans & Origins
Arabica vs. Robusta: The Two Coffees That Run the World
Two species produce almost all the coffee we drink. Here is how arabica and robusta differ in flavor, caffeine, growing conditions and price — and why both matter.
3 min read
Health & Science
How Much Caffeine Is in Coffee? A Cup-by-Cup Guide
An average 240 ml cup of brewed coffee has about 95 mg of caffeine — but the real range is huge. Here is how much is in espresso, cold brew, instant and decaf, and how much is too much.
3 min read
Coffee Basics
What Is Specialty Coffee? The 80-Point Standard, Explained
Specialty coffee is more than a marketing word. It is coffee that scores 80+ points under the Specialty Coffee Association’s standards — here is what that score measures and why it matters.
2 min read
Coffee Drinks & Recipes
How to Make a Cappuccino at Home (With or Without a Machine)
A café-quality cappuccino needs three things: a good double espresso, well-textured milk and the right proportions. Here is the recipe — plus a no-machine version.
3 min read
Roasting
Coffee Roast Levels Explained: Light, Medium and Dark
What really changes between light, medium and dark roasts — from first crack to flavor, acidity, body and caffeine — and how to brew each one well.
3 min read
Coffee Basics
How to Store Coffee Beans So They Stay Fresh
Oxygen, moisture, heat and light are the enemies of fresh coffee. Here is how to store beans, when to use them, and whether freezing really works.
2 min read
Beans & Origins
Washed, Natural and Honey: Coffee Processing Methods Explained
Before coffee is roasted, the seed has to be separated from the fruit. How that happens — washed, natural or honey — shapes the flavor in your cup as much as origin or roast.
3 min read