Brewin'-a-cup : Parama

No, slightly less. Roasting burns off a small amount of caffeine, so darker beans hold marginally less than lighter ones. Because dark beans are also less dense, a scoop of dark roast carries noticeably less caffeine than a scoop of light roast. Measured by weight the difference is small.

It should not be. Harsh bitterness usually comes from over-extraction, stale coffee or a grind that is too fine for the brewer, rather than from the roast itself. A well-roasted dark coffee tastes bittersweet, like dark chocolate, not burnt.

Coffee is at its best in the two to four weeks after roasting. After about six weeks the flavour fades, though it does not spoil. This is why the roast date matters more than the expiry date on a bag of specialty coffee.

Washed coffee is pulped and fermented, then washed clean before drying, which gives a cleaner, more consistent cup that shows the bean itself. Natural coffee dries with the fruit still on, which pushes it fruitier and heavier.

Not better, different. Single estate coffee comes from one farm and expresses that place and season. Blends are built to hold a consistent taste across seasons. Each of our coffees says on its page where it was grown.

Arabica is sweeter, more aromatic and more complex. Robusta is stronger and more bitter, with roughly twice the caffeine, and is often used to add body and crema to espresso.