The Resupply Blog

Short answerBulk coffee lowers the price per ounce but only pays off if you drink it inside about six weeks. A five pound bag suits a household drinking two or more mugs a day, or an office. Below that, the...

Short answerEspresso concentrates everything, so it needs a roast that can take pressure without turning sharp. Medium-dark to dark espresso roasts are the reliable choice. Buy whole bean, use it between one and four weeks off roast, and expect to...

Short answerA French press uses a metal filter, so oils and fine particles end up in the cup. That gives it body but punishes a fine grind. Use a coarse grind, a ratio around one to fifteen, and steep four...

Short answerA good dark roast tastes like chocolate and body. A bad one tastes like ash, because heavy roasting is often used to cover poor quality beans. Look for a stated origin, an oily but not greasy surface, and a...

Short answerSend pre-ground or single-serve pods rather than whole bean, because grinders are rare downrange. Vacuum sealed or valve-bagged coffee survives four to six weeks of transit. Skip anything glass, anything that needs refrigeration, and anything requiring equipment they do...

Short answerCoffee is at its best from about three days to four weeks after roasting. Before three days it is still releasing carbon dioxide, after a month the aromatics fade. Look for a roast date on the bag, not a...

Short answerCold water extracts far less acid than hot, which flattens light roasts and rewards medium to dark ones. Use a coarse grind, a ratio around one part coffee to eight parts water for concentrate, and steep twelve to eighteen...

Short answerPatriotic branding costs almost nothing to produce, so it tells you very little. The useful checks are who owns the company, whether it is small enough to be accountable, and whether any stated support has a number attached to...

Short answerThe three things that decide whether a coffee subscription is worth it are how easily you can change the delivery date, whether you can pause without emailing anyone, and what the price becomes after the introductory discount. Everything else...

Short answerRobusta is the second major coffee species. It carries roughly double the caffeine of arabica, brings more body and crema, and tastes earthier and less sweet. Its bad reputation comes from decades of cheap grade robusta in supermarket tins,...

Short answerA drip machine brews at a lower temperature than most methods, so it rewards medium roasts with a medium grind. Use about sixty grams of coffee per litre of water, keep the carafe off the hot plate, and buy...

Short answerA Keurig brews at around one bar of pressure, so it cannot produce true espresso. What an espresso-style K-Cup gives you is a dark, concentrated cup that works in milk drinks. Choose a dark espresso roast pod and use...

Short answerA moka pot brews under pressure at high heat, so it exaggerates whatever is already in the bean. Medium to dark roasts handle it best. Light roasts turn sour and thin. Grind to the texture of table salt, finer...

Short answerPlenty of coffee companies use military imagery. Far fewer are owned and run by people who served. Check three things: whether a named veteran actually owns it, whether the company is small enough to still be accountable, and whether...

Short answerPrivate label means an existing roaster produces coffee under your brand name. You supply the branding, they supply the coffee, packaging and fulfilment. The real variables are minimum order quantities, cost per unit at your volume, lead time, and...

TL;DR You can match a Starbucks drink at home with three things: fresh whole-bean coffee, the right roast for the drink, and a simple recipe for milk and syrup. A dark espresso roast covers lattes and Americanos, a medium roast...

TL;DR Do not dump leftover coffee. Freeze it into coffee ice cubes so iced coffee never waters down, use cooled black coffee in baking and marinades, and compost or work used grounds into garden soil. Brewed coffee holds about 12...

TL;DR Coffee does not spoil, but it loses flavor as it oxidizes. Whole beans taste their best for about three to four weeks after roasting, ground coffee fades within days, and brewed coffee is best within 30 minutes. Buy whole...

TL;DR To make cold brew concentrate, steep coarsely ground coffee in cold water at a 1:4 ratio by weight for 12 to 18 hours, then strain it. Dilute the concentrate about 1:1 with water, milk, or ice to serve. A...

TL;DR Coffee usually tastes bitter from over-extraction: too fine a grind, water that is too hot, or brewing too long pulls the harsh compounds out of the bean. Roast level and cheap, stale beans make it worse. Fix the grind,...

Coffee generally provides more caffeine and a faster lift. Matcha typically feels gentler and more gradual. The better choice depends on the effect and flavor you want.