From Bean to Cup, How Coffee Gets Its Flavour
- Paul Dean
- Jan 21
- 1 min read
Coffee flavour doesn’t come from one single step, it’s the result of a journey that begins long before the coffee reaches your cup.
It starts at origin, where climate, altitude, soil, and processing methods influence flavour. Washed coffees often taste cleaner and brighter, while natural processed coffees can show fruit-forward or richer notes.
Roasting then shapes how those flavours develop. Time, temperature, and roast profile determine balance, sweetness, and body. At Stay Grounded, roasting decisions are made with both flavour and function in mind, especially for cafés needing reliable performance.
Grinding and brewing complete the journey. Grind size, water quality, and extraction time all affect how flavours present. This is where many inconsistencies arise, particularly in new cafés or home setups.
Understanding this process helps café owners troubleshoot issues and helps home brewers get better results without guesswork. It’s also why consultancy plays such an important role in setting cafés up for success.
From green bean to finished cup, every step matters. When they’re aligned, the result is coffee that tastes intentional, balanced, and enjoyable.
