# FAQ — Coffee Beans & Roasters

**What's the actual difference between single-origin and blend coffees?**
Single-origins let you taste one farm's terroir—the soil, altitude, and processing method shape the flavor profile directly. Blends combine beans from different origins to create consistency or intentionally balance flavors (like pairing a bright Ethiopian with a chocolatey Brazilian). For home brewing, single-origins are great if you want to explore; blends work better if you want reliability across multiple brewing methods.

**How often should I switch coffee subscriptions to try new roasters?**
I'd stick with one subscription for at least 3–4 months to understand how that roaster's house style works across different origins and seasons. That said, most specialty roasters rotate their lineup every 4–8 weeks, so you'll get variety within one subscription. If you're bored after that period, it's totally fair to hop—that's how you figure out what flavor profiles you actually prefer.

**Are boutique roasters worth the extra cost versus big brands?**
Boutique roasters typically source directly and roast in smaller batches, so the beans hit your door fresher and the roast is often tailored to each origin's best qualities. You'll notice more complexity and brightness. Big brands have their place for consistency, but if you've invested in decent home equipment, a 12oz bag from a specialty roaster will highlight what your grinder and brewer can actually do.

**How do I know if a coffee subscription is actually fresh?**
Check the roast date on the bag—you want it within 2 weeks of arrival, ideally 3–7 days old when it ships. Reputable roasters print this clearly. If a subscription never shows a date or it's older than a month, that's a red flag. Also taste for it: stale coffee tastes flat and one-dimensional, while fresh coffee has snap and clarity even in a mediocre brew.

**What grind size should I use for different brewing methods?**
Espresso needs the finest grind (flour-like consistency), pour-overs need medium-fine (like sea salt), French press needs coarse (chunky), and Turkish needs ultra-fine (powder). The finer the grind, the faster water extracts; too fine and you get bitterness, too coarse and it tastes weak. If your coffee tastes sour, go finer; if it's bitter, go coarser.

**Should I buy pre-ground coffee or invest in a grinder?**
Invest in a grinder if you're buying specialty coffee—pre-ground loses flavor noticeably within days because grinding massively increases surface area. A burr grinder (conical or flat) in the $30–100 range will transform your cups more than any subscription upgrade. Blade grinders are inconsistent and won't get you the uniform grind specialty brewing needs.

**How do I choose between two highly-rated roasters I'm curious about?**
Look at their origin variety: does one focus on African coffees and the other on Latin American? Do they offer decaf or natural-process options if that matters to you? Check if they publish tasting notes and roast dates online. Some roasters also offer sample packs or smaller quantities, which is perfect for testing before committing to a subscription.

**What water temperature should I use to brew coffee at home?**
Aim for 195–205°F (90–96°C), ideally around 200°F for most methods. Too hot (over 210°F) over-extracts and tastes burnt; too cool (under 190°F) under-extracts and tastes sour. If you don't have a thermometer, let boiling water cool for about 30 seconds before pouring. Many good kettles have temperature control, which is worth it if you're serious about consistency.

**How long after roasting is coffee at its best?**
Peak flavor is typically 5–14 days after roast, depending on origin and roast level—lighter roasts often shine earlier, darker roasts can improve over 2–3 weeks. Coffee is drinkable for months if stored in an airtight container away from light and heat, but the complexity flattens over time. This is why subscription freshness matters: you want to brew it in its sweet spot, not months later.

**Do I need expensive equipment to taste the difference between quality roasters?**
A $30 burr grinder and a $15 pour-over cone will reveal way more than an expensive espresso machine with mediocre beans. You can absolutely appreciate specialty coffee with simple gear—consistency matters more than cost. That said, once you dial in basics (grinder, hot water, brew ratio), upgraded equipment like a gooseneck kettle or better brewer will let you dial in more precision and highlight subtle differences between origins.