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§ Lv 3 · Advanced

AdvancedAdvanced

Geisha, processing and origin character — the definition of specialty and the anatomy of taste, in 7 chapters.

7 ch
49 min

Progress0 / 7 ch

01
Culture·6 min
What "Specialty" Means, and the Cupping Score
Why 80 points and above is called specialty
02
Beans·6 min
Natural vs Washed: How Processing Changes the Taste
The same bean, a different drink. How the handling of the fruit sets the flavor's direction
03
Beans·7 min
Why Geisha Keeps Breaking the World Price Record
The "Romanée-Conti of coffee," born in Panama
04
Brewing·7 min
Espresso vs Drip Coffee: How Exactly They Differ
A full rundown of extraction principle, taste, caffeine and gear cost
05
Brewing·7 min
Mastering the AeroPress: Designing Taste with Pressure and Time
A ¥5,000 all-rounder that brings café quality to your daily table
06
Beans·8 min
Dissecting the Taste of Ethiopia Yirgacheffe
Where do the jasmine and bergamot aromas come from?
07
Beans·8 min
Colombia Coffee Deep Dive: 5 Major Regions and How They Differ
The world's 3rd-largest producer, and the flavor diversity its terrain creates

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