Coffee 101

Coffee 101

Specialty coffee has its own language — and most brands assume you already speak it. We don’t. Coffee 101 is a plain-English resource for anyone who wants to drink better coffee without getting a degree in it first.

Roast Levels

Light roast preserves the most origin flavor — fruity, floral, complex. Higher caffeine than most people think. Medium roast is the sweet spot for most drinkers — balanced flavor, moderate acidity, full body. Dark roast is bold, smoky, and low-acid — the roasting process burns off acidity along with some origin character.

Arabica vs. Robusta

Arabica accounts for about 60% of the world’s coffee. It’s smooth, complex, and lower in caffeine. Most specialty coffee is 100% Arabica. Robusta is harsher, more bitter, and nearly double the caffeine — used mostly in cheap blends and instant coffee. If a brand doesn’t specify, assume it’s a blend.

What Does Low Acid Actually Mean?

Coffee is naturally acidic — typically a pH of 4.5 to 6.0. “Low acid” coffees are sourced, processed, or roasted to push that pH closer to 6.0, making them easier on the stomach. Not all low-acid claims are verified — brands like Lifeboost actually publish third-party pH test results. Most don’t.

Single Origin vs. Blend

Single origin coffee comes from one farm, region, or country. You can taste the terroir — the soil, altitude, and climate of that specific place. Blends combine beans from multiple origins to create a consistent, balanced flavor profile year-round. Neither is better — it depends on what you want from your cup.

How to Read a Coffee Label

The most important things to look for: origin (where it came from), roast date (not “best by” — roast date), process (washed, natural, honey), and certifications (USDA Organic, Fair Trade, Rainforest Alliance). If a bag just says “premium blend” with no origin info, that’s a red flag.