Insights, techniques, and stories from the world of specialty coffee at Yugen.
We walk you down the whole chain behind one cup at Yugen, from the farmer's processing choices to our 20-to-35-second espresso extraction ladder, so you can see exactly what the price of a "simple coffee" pays for.
Caffeine has a half-life of around five hours — here's what that actually means for your afternoon coffee, your sleep, and which cup to order when.
Two people make everything here, and some days we miss. If something in your cup or your visit doesn't feel right, we want to be the first to know, not the last.
"Couldn't find proper coffee anywhere" is the most common story we hear at the bar. There are real historical and economic reasons for it — and once you know them, you can spot the good stuff in any holiday town.
Around 80% of what you call 'flavour' is actually smell — here's the surprising science of how your nose, not your tongue, does most of the tasting.
The thing most people think they know about espresso is actually more complicated — and more interesting — than you'd expect.
Coffee doesn't just lose flavour randomly — there's a precise chemical reason it tastes amazing one week and flat the next.
We use the same Colombian beans in both our V60 and Chemex — so why do they taste so different?
You've been drinking it that way your whole life. But that burn on your tongue? It's not just discomfort — and the science behind it might change your mind.
The difference between a flat white that sings and one that tastes dull comes down to a few degrees — here's the science behind why.
Grind size is the single most powerful variable in brewing coffee — here's the surprisingly simple science behind why.
A raw coffee bean and a roasted one are almost unrecognisable to each other — here's the remarkable science of what happens in between.
When a bag of coffee says 'blackcurrant and brown sugar,' that's not marketing fluff — here's what's really happening on your palate.
The right bite can make your coffee taste completely different — here's how we think about food and coffee pairing at Yugen.
The AeroPress is the most versatile, forgiving brewer we use at Yugen — here's why we love it and what it unlocks in our single-origin beans.
The minerals in your water shape every cup more than most people realise — here's what's actually happening in your brew.
Just like wine, coffee carries the fingerprint of its birthplace — and once you understand terroir, every cup tells a completely different story.
The journey from coffee cherry to green bean shapes flavor more than almost anything else — here's how to taste the difference.
Understanding the standards and practices that elevate coffee from commodity to specialty grade.
A detailed guide to our V60 brewing technique and why we choose this method for certain origins.
Your guide to finding exceptional specialty coffee on the island, starting with our location in Adeje.