Field notes
Guides
How the reviews get made: the brewing method behind every score, and what the words on a coffee bag actually promise.
method How I score coffee One reviewer, one brew method, a 5-point scale with four sub-scores. What the numbers on this site mean and how they are earned. Read origins An Indonesian coffee atlas, region by region Gayo, West Java, Kintamani, Bajawa and beyond. A field guide to the Indonesian regions that dominate this review log, and what to expect from each. Read processing Processing methods, decoded from the label What washed, natural, honey, anaerobic, wet-hulled and carbonic maceration actually do to the cup, keyed to the process names used across the review log. Read brewing A daily V60 recipe that survives the tropics The V60 recipe behind every review on this site, with an iced variant for hot climates, brewed at 25g and adjusted by taste rather than by timer. Read