TUTORIALS

A collection of accessible how-to’s for every coffee, tea and cocoa moment.

Matcha foodpairing hero

Matcha en foodpairing: zoet, vet en umami

CHAPTER 12 Matcha is geen drank die “naast” eten staat. Door zijn concentratie, textuur en umami-structuur zoekt matcha altijd interactie. Met suiker, met vet, met zetmeel en met zout. Soms versterkend, soms corrigerend, soms ontregelend. Wie matcha combineert met eten zonder dit te begrijpen, ervaart snel teleurstelling. Wie begrijpt hoe matcha reageert op andere smaken […]

Read more "
Matcha Tasting Hero

Tasting Matcha: Umami, Bitterness, and Mouthfeel

Tasting matcha requires a different approach than tasting brewed tea.

Read more "
Arabica Robusta variety, Hero cultivar

Arabica, Robusta, variety, and cultivar: what do these terms mean?

Arabica, Robusta, Bourbon, Gesha, or SL28: the plant names on a coffee bag reveal something about the variety, flavor, and origin.

Read more "
Matcha Foam Hero

Foam and Style: How Tea Schools Shape the Matcha Experience

Is a lot of foam a sign of good matcha? Not necessarily.

Read more "

Usucha and koicha: two styles, one leaf

From light, airy foam to a thick, glossy texture: usucha vs. koicha.

Read more "
origin of coffee origin

Where does my coffee come from?

Country, region, farm, or washing station: origin information helps you understand where coffee comes from and what flavor profile to expect.

Read more "
Houjicha Hero

Houjicha: roasted green tea from Japan

This Japanese green tea is roasted after processing, giving it a flavor that is more reminiscent of nuts, wood, and caramel than of grass or seaweed.

Read more "
name of Coffee Hero

What does a coffee’s name actually mean?

From Barista Blend to Ethiopia Guji Natural: a coffee’s name can sometimes say a lot, but it’s not always what you think.

Read more "
Tencha Processing: A Visual Guide

From Leaf to Tencha: Processing Before Grinding

Before matcha is ground, the leaves undergo a meticulous processing procedure to become tencha. Discover why steaming, drying, de-stemming, and sorting are key to determining color, umami, and mouthfeel.

Read more "
Matcha foodpairing hero

CHAPTER 12 Matcha is geen drank die “naast” eten staat. Door zijn concentratie, textuur en umami-structuur zoekt matcha altijd interactie. Met suiker,

Read more “

PREMIUM

Matcha Tasting Hero
Tasting matcha requires a different approach than tasting brewed tea.

Read more “

PREMIUM

Arabica Robusta variety, Hero cultivar
Arabica, Robusta, Bourbon, Gesha, or SL28: the plant names on a coffee bag reveal something about the variety, flavor, and origin.

Read more “

PREMIUM

Matcha Foam Hero
Is a lot of foam a sign of good matcha? Not necessarily.

Read more “

PREMIUM

From light, airy foam to a thick, glossy texture: usucha vs. koicha.

Read more “

PREMIUM

origin of coffee origin
Country, region, farm, or washing station: origin information helps you understand where coffee comes from and what flavor profile to expect.

Read more “

PREMIUM

Houjicha Hero
This Japanese green tea is roasted after processing, giving it a flavor that is more reminiscent of nuts, wood, and caramel than

Read more “

PREMIUM

name of Coffee Hero
From Barista Blend to Ethiopia Guji Natural: a coffee’s name can sometimes say a lot, but it’s not always what you think.

Read more “

PREMIUM

Tencha Processing: A Visual Guide
Before matcha is ground, the leaves undergo a meticulous processing procedure to become tencha. Discover why steaming, drying, de-stemming, and sorting are

Read more “

Reading the Coffee Bag: Introduction 2
In this freely accessible guide, you'll learn, step by step, what information is listed on a coffee bag and how to use

Read more “