Field notes on coffee · est. terroir

The Coffee Atlas

beans of the world — mapped by flavour, not by border

Coffee is the most-traded thing we drink and the least understood. Two beans grown a valley apart can taste like jasmine and like cedar smoke. This is an atlas of that difference — spin the wheel, follow a flavour to its mountain, and learn to pour it right.

↓
01

Taste the map

Every coffee leans toward a flavour. Tap a wedge of the wheel and the atlas below narrows to the origins that carry that note. Tap the centre to reset.

tap a flavour All notes eleven origins
02

The origins

Eleven coffees worth crossing the world for — sorted along the great bean belt that wraps the equator.

03

Brew the perfect cup

Great beans deserve a little arithmetic. Set your batch, pick a method, and follow the ritual. Good coffee is mostly ratio, grind and patience.

The golden ratio

1 : 16  coffee to water, by weight

31g coffee
+
500g / ml water
=
2cups ☕
⌖

Pour-over

V60 · Chemex — clean, bright, articulate

1:16 · 2:30–3:00
  1. Rinse & grind. Wet the filter, discard the water. Grind medium, like table salt.
  2. Bloom. Pour twice the coffee's weight in water. Wait 30–45 s while it puffs and degasses.
  3. Pour in stages. Add water in slow spirals, keeping the bed level. Aim for a 2:30–3:00 total.
  4. Drawdown. Let it run clear. A flat, even bed means an even extraction.
Ready 0:00
◼

Espresso

Pressure, intensity, crema

18 g → 36 g · 25–30 s
  1. Dose. 18 g in, fine grind. Distribute and tamp flat and level.
  2. Pull. Aim for 36 g out (a 1:2 ratio) in 25–30 seconds.
  3. Read the shot. It should run like warm honey, dark to caramel.
Dial it in — troubleshooting
  • Sour / sharp Under-extracted → grind finer or pull longer.
  • Bitter / dry Over-extracted → grind coarser or pull shorter.
  • Gushes < 20 s Too coarse, or dose too low.
  • Drips > 35 s Too fine, or dose too high.
⬓

French press

Immersion — full-bodied & forgiving

1:15 · 4:00
  1. Coarse grind. Like breadcrumbs. Add coffee, pour all the water just off the boil.
  2. Steep. Wait 4 minutes. Break the crust, skim the foam and grounds off the top.
  3. Plunge gently. Press slow and steady, then decant — don't let it sit on the grounds.

Best for Sumatra, Brazil and anything earthy & full — the metal mesh lets the oils through.

⬢

AeroPress & Moka

Two compact rituals enthusiasts swear by

AP 1:14 · Moka stovetop

AeroPress

  1. 15 g fine-medium, 220 g water at 85 °C.
  2. Stir, steep 1:30, then press for 30 s.
  3. Clean, sweet, espresso-adjacent.

Moka pot

  1. Fill the base to the valve with hot water.
  2. Pack the basket level, don't tamp. Low heat.
  3. Pull it off at the first gurgle — bold & rich.