·4 min read·0
The Foam on Top of Your Espresso Isn't Really Foam
That golden layer on your espresso is trapped CO2 escaping in real time — here's what's actually happening in those thirty seconds before it fades.
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Coffee Journal
Insights, techniques, and stories from the world of specialty coffee at Yugen.
·5 min read·0
The Coffee Bloom: Why Fresh Grounds Fizz Before You Even Brew
That puffy, fizzing crust you see when hot water first hits your V60 grounds isn't foam going bad — it's trapped gas from roasting escaping, and it tells you exactly how fresh your coffee really is.
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·4 min read·0
The Real Bill Behind a "Simple Coffee": Farmer, Roaster, and Us
We walk you down the whole chain behind one cup at Yugen, from the farmer's processing choices to our 20-to-35-second espresso extraction ladder, so you can see exactly what the price of a "simple coffee" pays for.
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·3 min read·0
That 4 p.m. Coffee Is Still in Your Blood at Midnight
Caffeine has a half-life of around five hours — here's what that actually means for your afternoon coffee, your sleep, and which cup to order when.
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·3 min read·0
We're Not Perfect. Talk to Us.
Two people make everything here, and some days we miss. If something in your cup or your visit doesn't feel right, we want to be the first to know, not the last.
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·5 min read·0
Specialty Coffee in Tenerife: Why 'Proper Coffee' Is So Hard to Find on Holiday
"Couldn't find proper coffee anywhere" is the most common story we hear at the bar. There are real historical and economic reasons for it — and once you know them, you can spot the good stuff in any holiday town.
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·4 min read·0
Your Tongue Is Barely Involved: How You Actually Taste Coffee
Around 80% of what you call 'flavour' is actually smell — here's the surprising science of how your nose, not your tongue, does most of the tasting.
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·4 min read·0
Espresso Isn't Stronger Than Filter Coffee. (Kind Of.)
The thing most people think they know about espresso is actually more complicated — and more interesting — than you'd expect.
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·5 min read·0
Why Your Coffee Goes Stale (And What's Actually Happening Inside the Bag)
Coffee doesn't just lose flavour randomly — there's a precise chemical reason it tastes amazing one week and flat the next.
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·4 min read·0
Same Beans, Totally Different Cup: Why Your Brewing Method Changes Everything
We use the same Colombian beans in both our V60 and Chemex — so why do they taste so different?
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·5 min read·0
You Like Your Coffee Scalding Hot. Read This.
You've been drinking it that way your whole life. But that burn on your tongue? It's not just discomfort — and the science behind it might change your mind.
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·4 min read·0
Why Milk Temperature Makes or Breaks Your Coffee
The difference between a flat white that sings and one that tastes dull comes down to a few degrees — here's the science behind why.
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·4 min read·0
The Grind: Why One Small Adjustment Changes Your Entire Cup
Grind size is the single most powerful variable in brewing coffee — here's the surprisingly simple science behind why.
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·4 min read·0
From Seed to Cup: What Actually Happens When Coffee Is Roasted?
A raw coffee bean and a roasted one are almost unrecognisable to each other — here's the remarkable science of what happens in between.
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·4 min read·0
What Do Tasting Notes Actually Mean? A Honest Guide
When a bag of coffee says 'blackcurrant and brown sugar,' that's not marketing fluff — here's what's really happening on your palate.
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·4 min read·0
What to Eat With Your Coffee: A Pairing Guide From Behind the Bar
The right bite can make your coffee taste completely different — here's how we think about food and coffee pairing at Yugen.
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·5 min read·0
Why We Love the AeroPress (And You Will Too)
The AeroPress is the most versatile, forgiving brewer we use at Yugen — here's why we love it and what it unlocks in our single-origin beans.
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·5 min read·0
Why Your Water Matters as Much as Your Beans
The minerals in your water shape every cup more than most people realise — here's what's actually happening in your brew.
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·5 min read·0
Why Your Coffee Tastes Like Where It Came From
Just like wine, coffee carries the fingerprint of its birthplace — and once you understand terroir, every cup tells a completely different story.
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·4 min read·0
Washed, Natural, Honey: Why How a Coffee Is Processed Changes Everything in Your Cup
The journey from coffee cherry to green bean shapes flavor more than almost anything else — here's how to taste the difference.
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·5 min read·0
What Makes Coffee 'Specialty'?
Understanding the standards and practices that elevate coffee from commodity to specialty grade.
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·7 min read·0
How We Brew V60 at Yugen
A detailed guide to our V60 brewing technique and why we choose this method for certain origins.
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·4 min read·0
Best Coffee in Tenerife – Where to Find Us in Adeje
Your guide to finding exceptional specialty coffee on the island, starting with our location in Adeje.
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