A lot goes into making a good coffee. From the plant, to production, then processing, and preparation, much can go wrong. Specialty coffee requires rigorous inspection for the highest quality and careful attention. For 17 years it has been my passion to learn and share the best practices for beginners and seasoned baristas to enjoy a fresh, delicious drink.

Whole bean coffee is preferred because you can see the product's true state. Ground coffee that isn't held to Specialty standards allows 5% (or more) of foreign material: sticks, immature coffee, insect bites, leaves are permitted in, even, premium coffees. I suggest owning a burr grinder (not blade) and grinding fresh.

Mold. This is a problem that can occur at many stages. Cleanliness and proper storage are priorities. Specialty coffee uses advanced technology to measure the humidity of the outside of the bean as well as the inside. Part of the grading process, before being roasted, the size of the seeds must be weighed and measured for consistency. Keep your equipment clean. Mold loves humid, dark, warm places, like your coffee basket.