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Brewing coffee doesn’t have to be mysterious, scary, or frustrating. Once you understand the basics of what’s happening when you brew a cup of coffee, you’ll be equipped to make good coffee with any setup.

Different roast curves will bring out different flavors in the coffee – it’s much more complicated than just x temperature for y time! It’s x temperature plotted over y time for the entire duration of the roast, and variations at any point can and will affect the final flavor profile. (It is possible to chart your curve on an old-fashioned graph paper, but most roasters these days opt for software to plot the curves during the roast since it allows collection of more types of data.)

Welcome to the third edition of our series where we unearth answers to the question… What even IS Coffee, anyway? In our last two posts, we covered...

This time we’re going to dive deeper into the areas of the world where coffee is grown. Most coffee roasters loosely organize their green coffee buying by three major regions-- Africa, Latin America, and Asia. Naturally, since those are literally three continents, each of those regions have limited areas where coffee grows best.

Welcome to the first installment of our new educational blog series where we address the question: What even is coffee, anyway?

Regardless of chosen brew method, the bean must always eventually find its way from a whole bean form into a ground form. So why not always buy ground coffee? Why would people buy whole beans? The answer comes down to freshness and shelf life.

So which roast is the best way to enjoy coffee? All of the above. Coffee is a matter of preference and we at Three Keys love our light, medium, and dark roasts alike. There is no right or wrong way to drink the world’s favorite beverage. Whether you drink coffee black, with milk, over ice, or as an espresso shot, our only ask is that you try them all until you find your signature brew.