·4 min read·1
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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Coffee Journal
Insights, techniques, and stories from the world of specialty coffee at Yugen.
·5 min read·1
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·1
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·153
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·1
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·1
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·1
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·1
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·1
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·1
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·1
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·1
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·1
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·1
What Makes Coffee 'Specialty'?
Understanding the standards and practices that elevate coffee from commodity to specialty grade.
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·7 min read·1
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·1
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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