A lot goes into making a good coffee. From the plant, to production, then processing, and preparation, things can go wrong. Specialty coffee undergoes rigorous inspection of quality and care. 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 for yourself what you are getting. Ground coffee that isn't held to Specialty standards allows around 5% of foreign material. Sticks, immature coffee, insect bites are permitted in, even, premium coffees. I suggest owning a conical-Burr grinder and buying whole bean.

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