✦ Discover Brewing Tips & Tricks ✦

Absolutely! That’s what we’re here for. With our brewing tools, guides, and tips, you don’t need fancy gear or years of experience. Just start simple, and we’ll help you get the most out of every cup.

It all starts with quality. Use freshly roasted, specialty-grade beans (like ours!), filtered water, and the right brew ratio. From there, pay attention to grind size and timing. These simple factors can elevate an average cup into something truly special.

Specialty coffee refers to the highest grade of coffee available—scoring 80 points or higher on a 100-point scale according to the Specialty Coffee Association (SCA). It's grown in ideal conditions, carefully harvested, processed with precision, and roasted to highlight the coffee's unique flavor profile. At Wonder Waves Coffee, we source only specialty-grade beans to ensure every cup you brew is full of character, complexity, and quality from farm to finish.

“Premium” coffee is a marketing term with no formal definition or quality standard. It typically refers to coffee that is presented as higher-end, but it may not meet the strict criteria of specialty coffee. At Wonder Waves Coffee, we go beyond premium by offering only certified specialty-grade beans with full transparency from sourcing to roast.

Like “premium,” the term “gourmet coffee” is often used for marketing and has no official grading system. It may imply better quality but doesn't guarantee it. In contrast, our coffee is always specialty-grade—carefully selected, ethically sourced, and roasted to highlight each origin's unique character.

Definitely. Brewing at home isn’t just better for flavor and freshness—it can seriously cut down your daily coffee costs. Those $4–$6 café visits add up fast. With specialty-grade beans and a simple setup, you can make barista-level coffee at a fraction of the price.

Curious how much you could be saving? Use our Coffee Savings Calculator to find out!

Not at all! While higher-end gear can offer precision and consistency, you can absolutely brew amazing coffee with affordable tools. Focus on mastering your technique and using fresh ingredients—that makes the biggest difference.

A standard starting point is 1:16—1 gram of coffee for every 16 grams (or milliliters) of water. For an 8-ounce cup, that’s roughly 15 grams of coffee to 240 grams of water. Adjust to taste depending on how strong or light you prefer your brew. This can vary depending on your brewing method, so use it as a baseline and experiment from there.

Use our Brewing Calculator to dial in the perfect ratio based on your specific brew method!

It depends on your taste! Light roasts are more acidic and highlight origin flavors, medium roasts strike a smooth, balanced profile, and dark roasts tend to be bold, smoky, and lower in acidity.

If you typically drink your coffee black, you may enjoy the nuanced, layered notes found in light to medium roasts. If you take your coffee with milk or cream, darker roasts may be the better choice, as their boldness stands up well to added creaminess.

If you’re not sure, start with a medium roast and explore from there—or take our Coffee Finder Quiz to get matched with a perfect pick!

Single origin coffee comes from one region or farm, offering distinct flavors. Blends mix beans from different origins for a balanced, consistent profile.

Arabica and Robusta are the two most common coffee species. Arabica beans are known for their smoother, more complex flavors with hints of fruit, florals, and sweetness. They grow at higher altitudes and make up about 60–70% of global coffee production. Robusta beans, on the other hand, are hardier, higher in caffeine, and tend to have a stronger, more bitter or earthy taste. At Wonder Waves Coffee, we primarily use Arabica beans for their quality, nuance, and elevated flavor experience.

Cupping is the practice of tasting and evaluating coffee by professionals. It involves smelling, slurping, and scoring coffee based on attributes like aroma, flavor, acidity, and body. It’s how roasters and tasters identify quality and flavor profiles.

The Maillard reaction is a chemical reaction that occurs during roasting, where sugars and amino acids combine to create the rich flavors and aromas found in roasted coffee. It’s a key part of what makes coffee taste toasty, chocolatey, or nutty.

Higher elevations tend to produce denser beans with more complex flavors. Coffees grown at higher altitudes often have brighter acidity, floral notes, and greater clarity in the cup.

A microlot is a small, traceable batch of coffee produced with exceptional care—often from a single plot on a farm. These lots are highly curated and known for unique flavors and superior quality.

Every coffee in our Captain’s Compass subscription is a true microlot—carefully selected to highlight rare flavors, distinctive origins, and limited-edition excellence. If you’re looking to explore unique coffees you won’t find just anywhere, it’s the perfect place to start!

Crema is the golden, foamy layer that sits atop a well-pulled espresso shot. It’s a sign of freshness and good extraction, adding body and aroma.

Third wave coffee is a movement that treats coffee as a craft beverage. It emphasizes quality, origin, transparency, and brewing precision—similar to wine or craft beer.

Coffee processing refers to how the fruit of the coffee cherry is removed from the beans after harvesting—and it has a big impact on flavor. There are three main methods: washed (wet), natural (dry), and honey (or semi-washed). Each brings out different characteristics in the cup.

In the washed process, the fruit is removed from the bean using water before drying. This method tends to highlight the bean’s natural clarity, acidity, and brightness—great for those who love clean, crisp cups.

Natural process coffee is dried with the fruit still on the bean, which allows the sugars and flavors to seep in. This creates a fruitier, sometimes wilder cup with heavier body and sweetness. Think berry-forward, jammy, or wine-like notes.

Honey process coffee is a hybrid of washed and natural methods. Despite the name, no actual honey is used—it's named for the sticky, honey-like layer of fruit (called “mucilage”) that’s left on the bean during drying. This process results in a balanced cup—often smooth and sweet, with mild fruitiness and more complexity than a washed coffee but less intensity than a natural.

There’s no “best”—it comes down to your flavor preference! Washed for clarity, natural for fruitiness and body, honey for balance and nuance. If you’re curious, try tasting coffees from each method side by side to discover your favorite.

Tasting notes describe the natural flavors you may detect in coffee, like chocolate, berry, or citrus. These notes don’t mean the coffee has added flavors—they're naturally occurring in the beans, influenced by origin, processing, and roast level. When we say a coffee has notes of “chocolate” or “citrus,” it’s a way of describing the experience, not the ingredients. Think of them as a guide to what you might encounter in the cup.

Not necessarily. Tasting notes are hints, not flavors as strong as in flavored coffee. They describe the overall character. Think of them like a wine label—they help guide your expectations, but your own palate is the final judge!

Start by tasting your coffee slowly and paying attention to how it feels and what it reminds you of. Try comparing different coffees side by side, and don’t worry about being “right”—everyone’s palate is different. Over time, your ability to identify notes will sharpen.

Balance refers to how well a coffee’s characteristics—like body, acidity, sweetness, and bitterness—work together. A well-balanced cup won’t let one trait overpower the others, creating a smooth, rounded flavor profile that’s easy to enjoy.

Mouthfeel describes how the coffee feels on your tongue—creamy, silky, gritty, thin, or heavy. It’s closely related to body but focuses more on texture than weight.

Sweetness in coffee doesn’t mean sugary—it refers to a smooth, pleasant flavor that balances out acidity and bitterness. Well-developed sweetness often brings out notes like caramel, honey, or ripe fruit.

Bitterness is a natural part of coffee but can become overpowering if over-extracted or over-roasted. A little can add depth; too much can throw off the balance.

Body refers to the weight or texture of the coffee in your mouth—think of it as the difference between whole milk and skim milk. A coffee with a full body feels rich and heavy, while a lighter-bodied coffee will feel thinner or more delicate. Neither is better—just different!

In coffee, acidity doesn’t mean sourness—it refers to the brightness or liveliness you taste, especially in light and medium roasts. It’s what gives coffee sparkle, complexity, and fruit-like notes. Lower acidity coffees tend to be smoother and more mellow.

Bitterness often means your coffee is over-extracted. Try grinding a bit coarser, reducing brew time, or using slightly cooler water. Also, double-check your coffee-to-water ratio to make sure you're not using too much coffee.

This is typically a sign of under-extraction. Try using a finer grind, hotter water (ideally 195–205°F, or just below boiling), or slightly increasing your brew time. Make sure you’re using enough coffee, too.

If you tend to enjoy your coffee with milk or cream, consider opting for a slightly stronger brew or a darker roast—milk can mellow the flavor, so starting with a bolder base ensures your cup still shines through!

Yes—significantly. Tap water with chlorine or off-flavors can ruin your cup. Use filtered or spring water if you can. Since coffee is 99% water, what you brew with matters.

Smoothness comes from balance. Start with fresh, high-quality beans, grind right before brewing, and stay within the optimal brew range. Bloom your grounds, use a consistent pour (for pour-over), and avoid over-steeping.

You can reheat coffee, but be gentle! Avoid boiling or microwaving too long, as it can dull flavor and increase bitterness. If possible, store it in a thermal carafe and enjoy it fresh.

Over-extraction happens when your coffee brews for too long, the grind is too fine, or the water is too hot. This causes too many bitter, harsh compounds to be pulled from the grounds, resulting in a dry or astringent taste. The solution? Shorten your brew time, coarsen your grind, or slightly lower your water temperature.

Under-extraction occurs when your coffee brews too quickly, the grind is too coarse, or the water isn’t hot enough. This leads to a sour, weak, or hollow taste because the flavorful oils and sugars haven't had enough time to fully dissolve. A finer grind, hotter water, or longer brew time can help balance things out.

Match your grind size to your brew method:

• Extra fine: Turkish Coffee
• Fine: Espresso & Moka Pot
• Medium-Fine: AeroPress & Siphon
• Medium: Automatic Drip Machine & Pour-Over
• Medium-Coarse: Chemex
• Coarse: French Press
• Extra Coarse: Cold Brew
• Whole bean: Bean-to-Cup Machines & any method if you're grinding fresh at home
  
  Need help figuring it out? Use our Grind Navigator to find the perfect grind for your setup!

Too fine = over-extraction (bitter, dry). Too coarse = under-extraction (sour, watery). If your brew doesn’t taste right, your grind size is a good place to start troubleshooting.

Grinding at home, right before brewing, gives you the freshest flavor and aroma. If that’s not an option—or you prefer the convenience of pre-ground beans, buy freshly ground coffee in the right size for your brew method and keep it sealed tightly. We also offer custom grinding—so you can simply choose the corresponding grind size for your preferred brewing method.

Not sure which grind you need? Use our Grind Navigator to find the perfect match for your brewing method!

For cold brew, use a coarse grind—similar to sea salt. This helps avoid over-extraction during the long steeping time and keeps the flavor smooth and low in acidity. Check out our Grind Navigator for a quick visual guide!

Iced coffee is brewed hot and poured over ice—quicker but often sharper. Cold brew is made by steeping coffee grounds in cold water for 12–24 hours, resulting in a smoother, sweeter taste with lower acidity. While iced coffee is a serving style (i.e., how the coffee is served), cold brew refers specifically to the way the coffee is extracted (i.e., the brewing method used).

Brew your coffee slightly stronger than usual and pour it directly over ice. You can also chill your brewed coffee in the fridge before serving or use coffee ice cubes to maintain bold flavor.

Use a coarse grind and steep your coffee in cold water for 12–24 hours. A typical ratio is 1 cup of coarsely ground coffee to 4 cups of water. Strain and serve over ice, diluted to taste.

Yes! While medium to dark roasts often make for smoother cold brews, any high-quality coffee can be brewed cold. Feel free to experiment and find your favorite!

It depends on the method:

• Espresso: ~25–30 seconds
• AeroPress: 1–2 minutes
• Pour-Over (Hario V60, etc.) & Chemex: 2.5–4 minutes
• Drip Coffee Machine: 4–6 minutes
• French Press: ~4 minutes
• Cold Brew: 12–24 hours
• Turkish Coffee: ~3–4 minutes (plus time for settling)

The key is even extraction. Too long = bitter; too short = weak. You can also use our Brewing Calculator to determine the ideal brew time based on your brewing method and personal preferences!

It’s a small step that can make a big difference—especially with fresh coffee. Blooming (pouring a little water over the grounds and letting it sit for 30–45 seconds) helps release trapped CO₂, allowing for better extraction and a smoother, more balanced cup. It’s especially useful for pour-over methods, but can improve flavor in French Press and other manual brews too. It's quick, simple, and 100% worth it!

If you're looking to keep things simple and consistent, yes. A scale helps you measure your coffee and water accurately every time, and a thermometer makes sure your water isn’t too hot or too cool (aim for 195–205°F). They're easy tools that remove the guesswork and lead to more dependable, delicious brews.

Keep your coffee in an airtight, opaque container at room temperature. Avoid light, heat, and moisture. No need to refrigerate—and only freeze if you're storing beans long-term in small batches!

Peak flavor is within 3–4 weeks of roast, though beans can still taste good up to 6 weeks. Roasted-to-order beans (like ours!) give you the freshest possible start.

You can, but only in small, airtight portions. Freezing can help extend freshness, but be sure to avoid temperature fluctuations and moisture exposure. Don’t keep going in and out of the same bag.

For best results, rinse removable parts daily and do a deeper clean every 1–2 weeks. Descale monthly to remove mineral buildup.

A mix of equal parts white vinegar and water works well. Run the solution through a brew cycle, then flush with clean water 1–2 times.

Alternatively, you can use descaling tablets designed specifically for coffee equipment—many are eco-friendly and provide a deep clean without the vinegar smell. Just follow the instructions provided for your machine.

Absolutely. Old oils can go rancid and negatively affect the taste of your brew. Keep your equipment clean to preserve your coffee’s intended flavor.

We believe brewing great coffee should feel as rewarding as it tastes. To us, “better” goes beyond just flavor. It means coffee that’s freshly roasted, thoughtfully sourced, packaged sustainably, and brewed with purpose. It’s coffee that respects the planet, supports people, and delights your taste buds—all at once. Better coffee, better planet, better future.

Brewing with purpose means being intentional—from the beans you choose to how you prepare your cup. It's about embracing coffee not just as a routine, but as a meaningful ritual. Whether it's learning how to get the most from your brew, choosing sustainable options, or supporting ethical sourcing, every small choice can make a big impact.

With Wonder Waves, better brewing isn’t just about taste—it’s about awareness, care, and creating something worth savoring.

Brew only what you’ll drink, use a reusable filter or French press, and compost your grounds. Choose ethically sourced, eco-conscious coffee like ours.

Home brewing eliminates disposable cups, lids, and stirrers. You control your portions and reduce packaging waste—especially when using biodegradable bags like ours.

Yes! Used coffee grounds are great for composting. Most unbleached paper filters are compostable too—just be sure to check your local guidelines.

Absolutely! By brewing mindfully and using the right amount of coffee and water, you get more from every bag and waste less. Pair that with composting your grounds, and you’re sipping more sustainably, too!