How long a CoffeeSock lasts (its maker suggests a new one after 9 to 12 months), how to make cold brew in it with CoffeeSock's own amounts and steep times, and how to clean it.
Brew a siphon with Jessica Easto's three-cup recipe: 22 g of coffee, 300 g of water, 202°F and about 2 minutes of brewing. Plus how the vacuum works, safe heat sources and filter care.
Our 2020 taste test scored seven Ethiopian coffees out of five. Peet's Ethiopian Super Natural won at 4.5, just ahead of Coava's Kilenso. See every score and which bags are still sold.
What Ethiopian coffee tastes like and why: washed vs natural, the main growing regions from Yirgacheffe and Sidama to Harrar and Limu, and how to brew and buy it.
Colombian coffee runs from heavier, chocolatey cups to jammy, fruity ones. Learn how its regions, two harvests, varieties such as Castillo and washed processing shape the cup, and how to brew it.
What a peaberry is, why so much Tanzanian coffee is sold as peaberry, and how Stone Street's Tanzanian Peaberry tasted in our 2019 grind-and-brew video, with the bag as it's sold today.
Costa Rican coffee tends to be clean and sweet with gentle acidity. Here's how its eight regions, its micro mills, honey processing and its varieties change the cup, and what to look for on a bag.
The six holiday drinks from our 2019 video, with the amounts from its cards: a salted mocha caramel latte, gingerbread coffee, toffee coffee, eggnog punch, a caramel brûlée latte and spicy coffee.
Find the right grind for every brew method, from Turkish coffee to the French press: the texture to aim for, our illustrative micron bands, the signs a grind is off, and how to dial it in.
Our video's gingerbread coffee is Allrecipes' molasses spice mix stirred into a cup of coffee with half-and-half. Plus our own gingerbread syrup for lattes, with amounts, sweetness and storage.
Decaf is made from green beans before roasting, using water and carbon, carbon dioxide, ethyl acetate or methylene chloride. Here's how each works, what the FDA allows and what's left in the cup.
Yes. Brazil grows about 38% of the world's coffee, mostly natural and pulped-natural arabica that's sweet, heavy and low in acidity. What it tastes like, where it grows and what to look for.
Coffee and cream soda from our 2020 video: 100 ml of ice-cold coffee and 100 ml of cream soda over coffee ice cubes, poured slowly so the foam stays in the glass, and why cold coffee keeps the fizz.
India grew 373,000 tonnes of coffee in 2025-26, about 70 percent robusta, grown under shade. What Indian coffee tastes like, where it grows, its varieties and how Monsooned Malabar is made.
Single-origin coffee comes from one place, not a blend. Learn how specific that place can be, what the label tells you, and four origins to try first: Brazil, Ethiopia, Costa Rica and Rwanda.