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Cupping is coffee's universal quality ritual — equal parts lab protocol and loud slurping. Here's how it works and how it decides what we buy and roast.
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"Light," "medium," and "dark" mean different things at every roastery — unless you measure. Meet Agtron, the number behind our roast labels.
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The least glamorous number in coffee might be the most important: what green-coffee moisture content protects you from, and why we check it on every lot.
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