Common Coffee Myths

Caffeine is fairly stable during roasting. The bigger difference comes from how much coffee you use.

If you measure by scoop, dark roast can be confusing because the beans are less dense. If you measure by grams, dose is the main caffeine driver.

Espresso beans are coffee beans chosen or roasted to work well as espresso. They are not a special botanical category.

You can brew espresso-labeled coffee as filter coffee, and filter-labeled coffee as espresso, though the results may not match the roaster's intent.

Freezing badly is bad. Freezing sealed portions can preserve coffee well.

The enemy is repeated opening, moisture, and condensation. Portion first, seal tightly, freeze, and thaw sealed.

Strong means concentrated. Bitter means a taste quality. Coffee can be strong and sweet, or weak and bitter.

If a strong cup tastes bad, diagnose extraction and roast fit rather than blaming strength alone.

Most specialty coffee tasting notes are not added flavorings. They are comparisons to aromas and tastes naturally perceived in the coffee.

Flavored coffee exists, but it should be labeled as flavored.