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Coffee Myths Busted
Introduction Coffee is one of the most-loved drinks in the world—and one of the most misunderstood. From “dark roast has more caffeine” to “freshly roasted coffee is best the next day,” a lot of common advice gets repeated so often it starts to feel like fact.In this post, we’re breaking down popular coffee myths with a simple goal: help you brew better coffee with less confusion. Myth 1: Dark roast has more caffeine: FALSE In most cases, light and dark roasts have very simi
Bryce Mead
Mar 153 min read
Water Quality: The Forgotten Ingredient in Great Coffee
You’ve invested in specialty coffee beans, dialed in your grind size, perfected your brewing technique—but something still tastes off. Before you blame the beans or your brewing method, consider this: water makes up 98% of your finished cup. That means the quality of your water has a massive impact on flavor, extraction, and overall coffee experience. Great beans can absolutely taste bad when brewed with poor water. It’s the most overlooked factor in home brewing, yet it’s on
Bryce Mead
Jan 126 min read
The Science Behind Coffee Extraction: Why Does Your Coffee Taste Bitter?
Flavor compounds in coffee Introduction Have you ever wondered why some cups of coffee taste absolutely incredible while others fall completely flat—even when you're using the same beans? The answer lies in something happening right before your eyes every time you brew: extraction. This invisible chemical process is the hidden science behind every cup, determining whether your coffee is bright and balanced or bitter and disappointing. Understanding extraction isn't just for c
Bryce Mead
Oct 28, 20256 min read
Discovering Double Fermentation: The Future of Specialty Coffee
If you've been exploring the world of specialty coffee, you've likely encountered terms like washed, natural, and honey processing. But there's an innovative method gaining traction among progressive coffee producers that takes fermentation to the next level: double fermentation processing. At small beanz coffee co., we're passionate about educating our community on the intricate journey from crop to cup. Today, we're diving deep into this advanced processing technique that's
Bryce Mead
Oct 15, 20254 min read
Understanding Coffee Processing: The Key to Flavor
Before coffee beans reach our Mill City drum roaster, they start as seeds inside coffee cherries. Processing is how the fruit is removed to get to the bean, and this method dramatically impacts the final flavor. Think of it as the coffee's first transformation on its journey from farm to your cup. The Three Main Processing Methods Washed Processing: Clean & Bright Washed Coffee Process The Process: Coffee cherries are pulped immediately after harvest, removing the outer frui
Bryce Mead
Sep 1, 20253 min read
What IS Specialty Coffee?
☕ What Makes Coffee “Specialty”?
1. Graded 80+ by Q Graders
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It must score 80 points or above on a 100-point scale by certified coffee tasters (Q Graders).
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Flavor, aroma, acidity, body, balance, and absence of defects are assessed.
2. Grown in Ideal Conditions
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Specialty coffee is typically grown at high altitudes, with rich soil and ideal climate conditions.
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Often from regions like Ethiopia, Colombia, Kenya, Guatemala, and Costa Rica.
3. Traceable and Ethically Sourced
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You can trace the coffee to a specific farm, farmer, or cooperative.
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Ethical practices such as fair prices, sustainability, and direct trade are common.
4. Expert Processing
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The cherries are handpicked at peak ripeness and carefully processed (washed, natural, or honey methods).
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This preserves the bean’s distinct flavor characteristics.
5. Craft Roasting
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Roasters highlight the bean's unique origin flavors, not mask them.
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Often small-batch roasting with precision and testing.
6. Brewed with Care
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Specialty coffee is typically brewed with attention to detail — pour-over, Chemex, AeroPress, espresso, etc.
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Water quality, temperature, and grind size all matter.
💬 Think of it this way:
Specialty coffee is to regular coffee what craft beer is to cheap lager. It's about quality, story, and experience — not just caffeine.
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