Try to notice the next time you really dig a particular coffee not just where’s from or how it’s processed, but what variety it is.

Coffee shops are shared spaces. Sometimes this is the best part of coming to work; other times it’s the worst.

While most people might be familiar with the sweet, milky drink served at Starbucks and elsewhere, traditional matcha is quite different both in its preparation and its consumption.

Tea is a vast, ancient, and complex world worthy of exploration.

Since all tea comes from the Camellia sinensis plant, the difference between the various types of tea comes down to processing.

More tea is drunk every day than any other beverage in the world (except water).

We take our decaf pretty seriously, but how does a plant that naturally produces caffeine become decaffeinated?

Having two espressos on offer has been a part of Deeper Roots culture for a long time - but you might find yourself asking why bother with a single origin espresso at all, or what does that even mean?

Let’s talk through a few more complex fermentation types that can offer interesting flavors, more control, and higher cupping scores - all of which can lead to a bigger payday for the producer.

Fermentation isn’t just for making pickles; actually, every coffee that makes its way to your cup has been fermented in some way.

I’ve often told people that I taste things for a living, usually in jest. But the thing is: we really do taste and identify flavors as a part of our job.

Two primary thoughts come to mind: first, that service is what you do to someone, but while hospitality is how you make someone feel. And second, that good hospitality is about looking for ways to be on someone’s side.

Whenever we talk about espresso - or any coffee really - there are nine factors that we have control over and can use to affect flavor.

Good milk can make or break a delicious latte - but what makes for good milk? Why is alternative milk so difficult to steam? Let’s take a look at the science of good milk foam, and how to best achieve it.

What happens to our coffees before they ever leave origin?

Sometimes called wet processing, washed coffees are known for being clean tasting with a lot of clarity in the cup.

Natural processing is the oldest method of processing and is most commonly found in Ethiopia. Honey processing was developed in the 1990s.

Ever wondered why Sumatran coffees all seem to have “that taste?”