Libercoffee

ATL Colombian Coffee

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Natural process coffee skips pulping entirely. Whole cherries dry in the sun until the fruit shrivels into a raisin-like husk, which is hulled off later to reveal the bean inside.

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In Vietnam, a small metal phin sits right on top of your cup while hot water drips slowly through the grounds, often landing on a layer of sweetened condensed milk waiting below.

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Ground coffee starts losing its aroma soon after grinding, so fresh-ground beans are the real ground rule for a great cup.

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A stovetop moka pot isn't a miniature espresso machine. Water in the bottom chamber heats until steam pressure gently pushes it up through the grounds, a much lower force than a true espresso pump delivers.

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Every coffee bean is a seed that grew inside a fruit, so your morning cup is basically a pit stop with a cherry on top.

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The AeroPress was invented by Alan Adler, the engineer who also created the Aerobie, a ring-shaped flying disc. It brews by pressing hot water and grounds through a paper filter with hand pressure, with no pump needed.

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The chocolate-flavored drink mocha takes its name from Mocha, a Yemeni port city that once shipped coffee across the Red Sea. The name later spread to the coffee itself, long after the trade had moved on.

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In Indonesia, kopi tubruk skips the filter entirely. Coarse grounds go straight into a glass of hot sugared water, and drinkers wait for the sediment to sink before sipping the top.

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In Turkey, the grounds left in the bottom of an unfiltered cup are read like tea leaves, with the patterns they form said to reveal the drinker's future.

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A siphon brewer works partly by vacuum. When the heat is removed, the vapor in the upper chamber condenses, and the resulting partial vacuum pulls the brewed coffee back down through the filter.

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Melitta Bentz, a German housewife, made the first paper coffee filter by punching holes in a brass pot and lining it with blotting paper from her son's school notebook.

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Honey process coffee keeps part of the sticky mucilage on each seed while it dries, so the beans take on a sugary coating that gives the method its name.

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Yemen once guarded its coffee plants closely, yet a pilgrim reportedly smuggled fertile seeds out of the country hidden under his clothing. Those seeds helped carry coffee cultivation to India and beyond.

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Most arabica plants are largely self-pollinating, so a single tree can set fruit without any neighboring plant nearby. Its flowers often fertilize themselves before they even open.

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Coffee flowers are small, white, and so fragrant that they're often compared to jasmine. Each bloom lasts only a few days before the cherry begins to form on the branch.

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In Hanoi, egg coffee was born when fresh milk ran short. A bartender whipped egg yolks with sugar and spooned the sweet, custardy cream over strong black coffee.

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Most coffee cherries hold a pair of seeds pressed flat sides together, which is why each green bean has a seam down its flat face. Occasionally a cherry holds just one rounded seed, called a peaberry.

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In Ethiopia, coffee ceremonies often begin with green beans roasted in a shallow pan over an open flame, so guests smell the smoky aroma drifting through the room before a single cup is poured.

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In Indonesia, wild civets eat ripe coffee cherries, and the seeds pass through their digestive tract largely unbroken. Farmers then collect, wash, dry, and roast them into beans.

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The Chemex carafe uses a thick, bonded paper filter that traps more oils and fine particles than thinner filters, which is why its cup tastes so clean and light.

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