When you think of African coffee, Kenya or Ethiopia immediately come to mind: zesty citrus notes, floral aromas, vibrant acidity. Malawi, however, defies these expectations. The coffees from this small landlocked country surprise with a rich, complex, and sweet character.

The sweet spot is the goal of every extraction: maximum balance where sweetness prevails and bitterness has no chance. If your espresso still doesn't quite hit the mark despite precise scales, these three levers will help: grind size, ratio, and temperature.

Coffee processing is far more than a necessary step after harvesting. It defines the sensory profile of the bean, modulates sweetness, acidity and body, and deliberately opens up possibilities for experimentation.

Coffee sensory analysis, cupping, and the analysis of basic flavors are key tools in coffee tasting and evaluation. They make it possible to consciously experience and understand the complex aromas of coffees like Kebado from Ethiopia.

How can fresh coffee be available year-round, even though a coffee plant needs a year to ripen? The answer lies in global harvest cycles. We show how harvest times stretch around the globe from Brazil to Colombia to Kenya, and what fly crops have to do with it.

Coffee is the world's second most important commodity after oil—but climate change poses a massive threat to its future. Specialty coffee, which thrives under precise climatic conditions, is particularly vulnerable to changes.