Cultivate your coffee taste with this interactive flavor wheel

Roasting controls how your coffee will taste

James Hoffmann, winner of the 2007 World Barista Championship, is the best person to break down the importance of the roasting process. Arguably, along with where beans are grown, roasting is the most important variable in the flavor of your favorite drink.

Your DNA may determine whether you like coffee or tea

Whether people prefer coffee or tea may boil down to a matter of taste genetics. People with a version of a gene that increases sensitivity to the bitter flavor of caffeine tend to be coffee drinkers, according to a report. Read on for more.

The history of coffee

From its likely origins in what is now Ethiopia to today's worldwide consumption, this video uses a map to show how coffee conquered the world. Follow along and see how pilgrimages and centuries of trade influenced the spread of the beverage we all know so well.

Understand distinctions between coffee types and other popular cafe beverages with this visual guide.

Coffee is made by brewing the seeds from the coffeea plant

The cherries from the coffeea plant are milled into coffee beans. After processing, the beans are dried and roasted.

Most coffee is grown within the coffee belt, a geographic region characterized by mild climates, regular rainfall, and higher altitudes.

Explore a visualization of the data behind Ben & Jerry's legendary ice cream flavors.

Taste buds have evolved to fill a wide variety of functions

Taste buds do more than let you experience your favorite food. These peripheral organs can sense the chemical makeup, potential toxicity, and fleeting experience of flavor, giving the body a chance to respond to undesirable chemicals or tell the brain that you should reach for another scoop.

Different brewing methods require different grinding methods

With so many brewing methods—AeroPress, Moka Pot, and French press to name a few—knowing the right grind size for your coffee beans is essential. Danish coffee expert Asser Christensen, also known as the Coffee Chronicler, explains how grinding works and recommends the best grind choice for different coffee makers.

Our love of chocolate may have more to do with how it ferments than previously realized—with specific microbes associated with more fruity or acetic tastes.

Mapping the origins of the world's crops

Food has evolved alongside humanity, and through globalized trade, much of the world can enjoy foods once isolated to one region. Examine where your favorite foods originated from and see how diet differs across cultures with these interactive...

Coffee brewing likely originated in Ethiopa and the Arabian Peninsula

A mixture of merchants and colonialism then launched the drink across Europe and the New World. Many European coffee traditions, like the Viennese custom of serving it alongside a small cup of water, are remnants of how coffee has been prepared in the Middle East for centuries.

How texture affects taste

Texture is the brain's interpretation of several sensations, including pressure, as registered by our teeth, tongue, and finger tips, and sound, as recorded by our ears. Texture also speaks to food particle sizes—smaller than 35 microns contributes to the sensation of creamy—and the balance between flavor and mouth time, such as the crunch of a crispy chip or the bounce of a chewy caramel.

European colonization contributed to coffee's spread

European colonization created channels for large-scale coffee exports with workforces based in Asia, Latin America and the Caribbean. Trade routes throughout the Middle East and the rest of the world carried the drink to new shores and changed the agricultural and economic landscapes of the countries in the Bean Belt.

Wine connoisseurs say proper tasting requires looking, smelling, tasting, and thinking

Tasting wine can be intimidating, which is why Wine Folly cofounder Madeline Puckette breaks down the four steps in this helpful video, encouraging viewers to pour a glass and follow along.

In the 1600s, coffee had religious significance

In the 1600s, coffee was important in multiple religious traditions. In Yemen, it was the drink of choice for Sufi mystics to improve their focus and fuel their grueling meditations. Pope Clement VIII's approval spread coffee’s popularity from the Muslim to the Christian world, paving the way for the cappuccino.

A timeline of the science of taste discoveries

The tongue is made up of four types of papillae—elevated, nipple-like projections that give the organ its rough texture. In the early 1900s, initial research into the tongue's varying taste sensitivity led to a misleading map of the tongue and its taste regions. Over the decades, researchers fleshed out five distinct tastes (and more recently, a sixth).

An interactive periodic table maps every possible combination of cheese variables

Plotting milk type, texture, rind, mold, aging, and processing as intersecting axes, the tool shows which combinations already exist as named cheeses, which survive only as rare regional styles, and which remain entirely unexplored.

The importance of volatile aroma compounds in the flavor quality of food

Processes such as air movement and heating cause food to lose aroma molecules, which studies have shown play a major role in our sense of taste. While losing these molecules to the environment leaves fewer to be processed during consumption to intensify flavor, it can also produce previously nonexistent aroma compounds or release previously trapped ones, altering or enhancing the food's flavor.

How our sense of taste evolves as we age

Kids are hardwired to prefer sweets over greens, with sweetness a shorthand for calorie-rich and bitter flavor warning of potentially noxious plants. This holds true even in the womb, where fetuses have been seen via ultrasound scans grimacing as their hosts consume kale capsules. As they age into double digits and beyond, their taste cells and sense of smell diminish, leading to broader and less sensitive palates.

Red wine, 101

How does a bottle of red wine get to the table? In this podcast episode from VinePair, tastings director Keith Beavers covers this wide-ranging wine category. Learn about the entire process of red wine production, from grape to glass. The episode provides a great starting line for general wine knowledge and a jumping-off point into individual varieties or regions.

Beanless 'coffee' is an eco-friendly alternative

As we consider the role of agriculture in climate change, many people are seeking alternatives to the most resource-hungry crops—coffee included. Are new synthetic alternatives the answer? Startups are exploring beanless “coffee” made in a variety of ways.

Why the James Beard Awards finally recognized a coffee professional

Jack Benchakul is the sole coffee maker at Los Angeles' Endorffeine and the first in the coffee world to be recognized by the prestigious food and drink awards. His attention to detail mirrors the level of craft cocktail makers whom the awards have historically praised.

The idea of a tongue map has been discredited, but taste sensitivity can vary across the tongue.

The research that led to sour

Scientists are trying to figure out if there are unique receptors that respond to the molecules that make up flavors we associate with calcium, blood, batteries, and other items that often escape dinner menus. Taste researcher Dr. Danielle Reed says the minimum evidence for a taste category typically involves identifying dedicated receptors and then removing them to show the taste vanishes.

Before it was a drink, coffee was used for handwashing.

'Cat poo coffee,' the colloquial name for civet coffee, is one of the most expensive coffees in the world.

Color originates from the brain processing light of varying wavelengths

Various geometric models, including Newton's color circle of hue and saturation and the horseshoe-shaped XYZ space for mixing colors via vector mathematics, have been proposed to describe colors accurately. However, these models do not encapsulate the variety of psychological effects that cause perceived colors to differ from mathematical representations.

Vanilla was originally used as an additive in chocolate rather than as a standalone flavor.

There's a grading room on the eighth floor of the New York Stock Exchange where experts loudly slurp coffee and then spit it out to test its quality.

Finding the way home through flavor

In the fall of 1996, 9-year-old Alvin Chang rushed into his family's kitchen to find his grandmother making his absolute favorite dish: kimchi. This interactive story follows Chang's yearslong attempt to recreate the flavor from his childhood home.

Babies taste food in the womb via amniotic fluid, and it may influence future taste buds.

Discover the chemistry behind smoking foods, including the types of smoking and the source of smoking flavors and colors.

American farmers—including George Washington—experimented with coffee farming

Two coffee plants—an arabica strand and a Kentucky Coffee Tree—continue to grow at Mount Vernon, Washington's iconic Virginia home. The Marquis de Lafayette requested the agrarian commander send him some beans in France.

Coffee contains an average of 15mg of caffeine per fluid ounce

Coffee has three times the amount of caffeine contained in most caffeinated sodas, but significantly less than espresso and cocoa powder.

Slow pour-over coffee resists the haste of 'espresso' and commodification of drip

Pour-over coffee involves what its name suggests: slowly pouring hot water from a gooseneck kettle over a funnel of ground coffee, usually requiring at least 3 minutes. This trend developed in the 1970s in opposition to on-demand drip coffee and "espresso," literally invented as an "express" option to save time.

A caffeine calculator

This simple calculator takes your preferred caffeinated drink and your body weight to determine how much is the right amount, and how much might kill you. In case you've ever had the morbid curiosity about just how much of that tea you'd have to drink to doze off forever. Find out your moderate and lethal doses here, as well as some extra info on caffeine consumption.

Explore a list of 12 recipes incorporating techniques from molecular gastronomy

The recipes include popcorn shooters that taste like liquid caramel corn, almost-instant soft serve made by blending frozen fruit with sugar and fromage blanc, a fusion of fried rice and pizza, and skewered fruit coated in a broiled, glossy meringue.

A guide to white wine

Aside from color, how does white wine differ from red? This comprehensive guide to white wine covers everything from grape varieties to production methods to aging techniques. It provides explanations for several common white wine blends as well. You'll also discover an overview of tasting notes for several popular white wines, and suggestions for foolproof food pairings like brie and Chardonnay.

Drugs 101: An interactive guide

What's the difference between opioids and psychedelics? This guide details specific drugs and their various associated effects. Drugs in this wheel fall into seven categories: stimulants, depressants, empathogens, psychedelics, dissociatives, cannabinoids, and opioids.

How key commodities have performed since 2019, visualized

Due in part to factors such as the COVID-19 pandemic and global supply chain issues, commodities experienced significant volatility from 2019 to 2025. For instance, coffee bean prices saw major swings in recent years due to climate challenges in countries including Brazil and Vietnam.

Catfish have taste buds spread across their entire skin, making their whole body function like a tongue that can taste food several feet away.

Bees are more likely to remember a flower if its nectar contains caffeine

Plants want pollinators to keep coming back, so the finding suggests that some plants, such as Citrus and Coffea species, have evolved to include caffeine in their nectar. Researchers suggest the findings could help develop methods to reinvigorate pollinator populations.

A collection of molecular gastronomy techniques, from flavored air to turning oils into powder

Soy lecithin can be blended with flavored mixtures, such as herbs and Parmesan, to produce edible bubbles, which can be frozen into a solid foam. Maltodextrin can be combined with liquid fats in a food processor to create light, flavorful powders.

Many parts of the body, including the testicles, have bitter, sweet, and umami receptors

Taste receptors—the tiny cells that report the chemical makeup of external stimuli to the brain—in the testicles don't "taste" in the same way as the gustatory ones you use to determine if there's enough sugar in your tea. Research suggests that these "teste" receptors can sense bitter, sweet, and umami compounds and use that chemical input to control physiological processes or (literally) change direction. (Some users may experience a paywall.)

Coffee production took off in the 1800s

Coffee production in South America took off in the 1800s, with Brazil establishing itself as the largest global producer in the 1840s. Today, the country grows over one-third of the world's beans and consistently leads in global coffee production, with other Latin American countries like Colombia and Guatemala.

Distinct plant species evolved to produce caffeine as a pesticide

Although it provides a defense against insects trying to eat caffeine-bearing plants, the molecule is an example of exaptation, where its original function was repurposed over time. Studies show that some plants now produce caffeine-laced nectar to help pollinators move more quickly and pollinate more efficiently.

A delicious flavor used to be made from a beaver’s butt

Love vanilla-flavored foods? Well, it was once made from castoreum - a yellowish exudate from the castor sacs of mature beavers. And the FDA regards castoreum as “natural flavoring."

A database of grape varieties

All wines are defined in part by the type of grapes used, whether a single grape or a blend. This encyclopedic archive of grape varieties and their respective attributes is an easy way to become acquainted with just about any wine grape out there—from Albariño to Zweigelt. It also includes brief introductions to non-wine alcoholic beverage categories like beer and hard seltzer.

Cocktails now increasingly feature strange ingredients like bacon fat

Cocktail mixology has evolved in recent decades, shifting from a revival and reimagining of old favorites to pure experimentation. Where drinks were at one time anchored by a long-established favorite, now drink menus can feel incomprehensible to the average drinker, and little to indicate what the ultimate flavor profile of the libation will be.