An independent voice for people who actually brew.

We are a small editorial team writing about home coffee brewing — pour-over technique, grind size, water temperature, ratios, and the occasional honest bean review. Our work is guided by what actually changes the cup in front of you, not by what happens to be on sale.

What we cover

Pour-over recipes for V60, Kalita, Chemex, and the less common flat-beds. A measured look at grind size and why a single step on the burr dial can transform the same beans. Water — mineral content, temperature, ratio — because coffee is overwhelmingly water. And bean reviews from roasters big and small, written with the same care whether a sample costs eight euros or thirty.

How we work

Every article is tested in a real kitchen with real equipment, on repeat mornings, by more than one reader on the team. We do not run sponsored posts. We do not run affiliate links disguised as recommendations. When we mention a piece of gear, it is because we have brewed with it long enough to have an opinion.

Who reads the journal

Practitioners — readers who care about consistency, not gadgets. Newcomers who want a clear starting point without a thousand-dollar shopping list. Long-time home brewers who want their assumptions checked. We write for all of them in the same voice.

A note on independence

Brew & Bean Journal is editorially independent. We are not owned by, funded by, or affiliated with any roaster, retailer, or equipment brand. The only sponsor of this work is you, the reader, when you choose to subscribe to the newsletter or send us a kind note.