Journal
A slow archive.
Brewing guides and coffee knowledge
One place for everything we write: recipes, brewing guides, coffee knowledge, producer stories, travels and release notes.
Latest · Coffee Knowledge
06 September 2026
A history of coffee, told honestly.
From Ethiopian goats chewing raw cherries to the Dutch planting Java, from rust that wiped out half the world’s crop to Brazil becoming a giant — and what all of it means for the cup in front of you.
Read the essayFreshness impact
A bag sold is capacity freed for the next harvest.
- 6–9months
The prime window
How long a green lot keeps the character it was bought for. After that it fades — regardless of how well it was farmed.
- 100%of a lot
What clears the shelf
A lot only has to sell through once for us to commit to the next harvest early — and early commitments are what let a producer plan and price as a partner.
Brewing
Why we never grind your coffee.
Coffee tastes best minutes after it is ground, not weeks. Why every Flying Frog bag ships as whole beans — and a quiet tour of the grinders and brewers we would put in your kitchen.
Coffee Knowledge
What fire does to a coffee bean.
Roasting is not browning. It is a cascade of chemical reactions — Maillard, Strecker, caramelisation, pyrolysis — that rebuilds a dense green seed into something porous, aromatic and soluble.
Coffee Knowledge
Coffee has a clock.
Green coffee ages in the warehouse. Every bag you order makes room for the next harvest — and that decision reaches the farm faster than anything we can do alone.
From the Roastery
How to recycle coffee.
What to do with the grounds after the cup — from the compost heap to distilling alcohol out of them.
Coffee Knowledge
Six faces of coffee.
Beyond Arabica: a small field guide to the species hiding inside the genus Coffea, and what each one tastes like when it finally reaches a cup.
Coffee Knowledge
The decaf atlas.
Every way caffeine is removed from coffee, every plant in the world that does it, and how to read the label without a chemistry degree.
From the Roastery
A note on matcha.
Green, quiet and volcanic — the other bowl on the roastery counter, and why it tastes the way it does.
Coffee Knowledge
Where coffee comes from.
The bean belt, the tropics, and why every great cup begins between two lines of latitude.
Coffee Knowledge
What is specialty coffee?
A quiet definition of the term that separates a traceable, scored lot from everything else on the shelf.
Coffee Knowledge
Why we roast light.
Every burnt cake tastes the same. That single idea explains more about roast level than any chart we could draw.
Brewing Guides
How to taste coffee at home.
A simple tasting ritual that turns your morning cup into a way of learning what you actually like.
Brewing Guides
AeroPress: a small brew, a lot of control.
A reliable AeroPress recipe for light roast coffee — clean, sweet and repeatable, whether you are at home or on the road.
Farming & Research
Every fermentation, explained.
A plain-language field guide to washed, honey, natural, anaerobic, lactic, co-fermented and infused coffees — and what each one actually does to the cup.
Farming & Research
Regenerative farming, without the rhetoric.
Twenty hectares of wild forest inside a seventy-hectare estate — and why the ratio matters.
Farming & Research
Transparency, printed on the bag.
Producer, lot, altitude, variety, process, batch — the facts that let you taste with context.
Farming & Research
Washed, natural, honey.
A short field guide to the three families of processing, and what each one does to the cup.
Health & Research
Coffee is good for you. Specialty, more so.
A careful reading of what the last two decades of research actually say about coffee, and why specialty light-roast coffee is the version worth drinking.
Coffee Knowledge
What you are paying for.
Why a bag of specialty coffee costs what it costs — and why the cheap bag on the supermarket shelf is the one with the dishonest price.