Meet Greg Berkowitz, founder and head roaster of Berk's Beans Coffee. Learn about his journey from garage hobbyist to specialty coffee roaster, his approach to ethical sourcing, and what makes small-batch roasting different.
For most healthy adults, up to about 400 mg of caffeine per day — roughly 4 cups of brewed coffee — is considered safe by the FDA. Beyond that, you’re more likely to run into jitters, sleep problems, and a racing heart. But the “right” number depends on your body…
Quick answer: a standard 8 oz cup of drip coffee has about 95 mg of caffeine, a single espresso shot about 63 mg, and a 12 oz cold brew anywhere from 150 to 240 mg. But the exact number depends on the bean, roast, brew method, and serving size. Here’s…
The “Coffee Belt” is the equatorial zone between the Tropics of Cancer and Capricorn where the world’s coffee is grown — more than 70 countries with the right mix of temperature, altitude, and rainfall. Where a coffee comes from shapes how it tastes, and the Belt breaks down into three…
Quick answer: to make cold brew at home, combine coarse-ground coffee and cold water at about a 1:4 ratio (for concentrate), steep 12–24 hours in the fridge or at room temperature, then strain. Dilute the concentrate with water or milk over ice to taste. It’s smoother, richer, and less acidic…
Is cold brew better than iced coffee? It depends on what you want. Cold brew is smoother, less acidic, and usually higher in caffeine — better if you have a sensitive stomach or want a stronger, mellower cup. Iced coffee is brighter, faster to make, cheaper, and more versatile with…
“Coffee badging” is a workplace trend where employees briefly show up at the office — long enough to badge in, grab a coffee, and be seen — then head home to finish the workday. It’s become a quiet form of pushback against strict return-to-office mandates. Here’s what’s behind it, and…
Pour-over coffee is worth the extra effort because it gives you control over every variable — grind, water, temperature, and timing — to reveal flavors and aromas that bulk-brewed coffee loses. It’s part ritual, part flavor unlock. Here’s what makes it special and the simple gear that helps. Wander into…
The French press traces back to an 1852 French patent for a piston-style coffee filter, was refined by a Milanese company in the late 1920s and 1930s, and became popular in American coffee culture in the 1980s. Here’s the story behind one of coffee’s most enduring brewers. Few devices hold…
The roast level of your coffee has a huge effect on how it tastes. Light roasts are bright, fruity, and acidic; medium roasts are balanced, sweet, and nutty; dark roasts are bold, smoky, and low in acidity. This guide breaks down all three roast levels so you can pick the…
A 2024 study found that for the most caffeine per cup, a medium roast is often your best bet — because roast level, bean porosity, and how much dissolves into the water all interact in ways that aren’t as simple as “light has more caffeine.” Here’s what the research actually…
