The Befona journal.
Stories from the roastery, origin notes from Ethiopia and practical brewing advice — written by people who drink a lot of coffee.
Natural vs. washed coffee: what the process does to your cup
Why the same Ethiopian farm can produce coffee that tastes like blueberry jam or lemon tea. A roaster's guide to natural, washed, honey and anaerobic processing.
How to store coffee in Florida humidity
Fridge, freezer or pantry? A Florida roaster explains how to keep coffee beans fresh in heat and humidity, and how long fresh-roasted coffee really lasts.
Inside the Ethiopian coffee ceremony
Three rounds, one clay jebena and a lot of conversation. What the traditional Ethiopian coffee ceremony is, how it works, and what it teaches us about coffee.
Six small changes, better coffee.
No new equipment needed for most of these.
Grind right before brewing
Ground coffee loses most of its aroma within 15 minutes. A $40 hand burr grinder is the best upgrade you can make.
Weigh, don't scoop
Scoops vary by up to 30% depending on the roast. A kitchen scale makes every cup repeatable.
Mind the water temperature
195–205°F is the sweet spot. Let a boiled kettle rest 30 seconds before pouring.
Pre-heat everything
Rinse your mug, carafe and dripper with hot water. Cold ceramics steal heat from the brew.
Let it cool a little
Coffee's sweetness and fruit notes show up best around 140°F. Give it two minutes.
Clean your gear
Old coffee oils turn rancid. Wash your brewer with hot water and a little baking soda once a week.
Get new articles by email.
One email a month with a new article, the coffees coming off the roaster and occasional subscriber-only lots. Sign up in the footer below, or just send us a note at info@befonacoffee.com with a topic you'd like us to write about.
Explore the brew guides