In my twenty or so years in the coffee industry, I have heard a few coffee myths that get repeated until they become facts in people's minds.
Whether you’re a casual drinker or a daily home brewer, clearing up a few of these misconceptions can completely change how you experience your cup.
Let’s take a look at a few of these and see which ones stand up and which ones are just plain wrong...
Myth 1: Dark-roasted coffee has more caffeine
Dark roasts taste stronger, so they must have more caffeine, right?
Not true.
The amount of caffeine in your coffee depends mostly on the variety of bean. Robusta has more caffeine. Arabica, the type we use at FRR, has less. Then there are some variations within the Arabica varieties as well. For example, the Catimor variety, an Arabica varietal, has slightly more caffeine than other Arabica types.
So, roasting coffee darker or lighter doesn’t change the caffeine content that already exists within the bean.
Myth 2: Expensive coffee is always better
Yes and no. Price can reflect quality, but it’s not a guarantee.
Higher-priced coffees often come from specific regions, farms, or processing methods that require more care and effort. That said, “better” is subjective. Some people genuinely prefer the familiar taste of a classic blend over a more subtle single-origin coffee with floral or fruity notes, and that’s OK.
There are some clear examples of coffees that are clearly not worth the money. Kopi Luwak, the “cat poo coffee”, for example. In my opinion, it is highly overrated. Its novelty and scarcity have created a market that allows a lot of money to be charged for this coffee.
That brings a few problems. For one, there are no guarantees that the coffee you are paying for is true Kopi Luwak; there have been lots of cases of other, more conventional coffees being blended in with Kopi Luwak. In addition, the increase in demand for this coffee has created cat poo coffee farms, like battery hens; the Civet cats are locked up in cages and fed beans. The idea with Kopi Luwak is that the Civet cat would choose the beans from the coffee tree itself when they reach peak sweetness. Then, there is also the animal cruelty to consider as well...
Just say no thanks.
Myth 3: You need expensive equipment to make good coffee
No. It’s easy to fall into the trap of thinking great coffee requires high-end gear. While equipment can enhance consistency and control, it’s not the most important factor.
Good coffee comes down to a few fundamentals:
- Good beans
- Proper grind size
- Clean water
- Correct ratios of extraction time and coffee to water
You can make an excellent cup with something as simple as a plunger (French press), an aeropress or a basic pour-over setup.
If you’re investing anywhere, start with a good grinder. Beyond that, developing your skills and attention matter far more than price tags.
Myth 4: Pre-ground coffee is just as good as freshly ground
No. Convenience makes pre-ground coffee appealing, but it comes at a cost - flavour.
Once coffee is ground, it begins to lose its aromatic compounds very quickly. Exposure to oxygen accelerates this process, meaning much of the complexity and nuance fade within hours or days.
Grinding your beans just before brewing preserves those volatile compounds, resulting in a noticeably fresher, more vibrant cup.
Myth 5: Freshly roasted coffee is always better than rested coffee
“Fresh is best” works for many foods - but coffee is a bit different.
Right after roasting, coffee releases carbon dioxide in a process called degassing. During this period (typically a few days), brewing can be inconsistent. Too much gas can interfere with extraction, leading to uneven or sour flavours.
Allowing coffee to rest - usually anywhere from 3 to 10 days, depending on the roast - gives it time to stabilise. This often results in a more balanced and flavourful cup.
So, while stale coffee is definitely a problem, too-fresh coffee isn’t ideal either. There’s a sweet spot where the flavours are at their peak, and hitting that freshness window makes a noticeable difference.
We think that most of our coffees are at their best 7-21 days from the roast date on the back of the bag. After that, there is a slow reduction in coffee quality. Some of our blends, for example, the Tiger Snake blend, continue to drink well a bit beyond the 21-day mark.
Final thoughts
The good news? You don’t need to overcomplicate it.
Focus on that freshness window (so a bit of patience after roasting), grind your beans just before you want to brew, and experiment with different coffees and brew methods.
From there, it’s all about discovering what you enjoy most, and that's a fact!
Until next time,
Peter.
