Coffee 101 by Conlin Coffee Academy

Coffee lovers and even those who don’t usually pay much attention to it often come across a lot of misconceptions about what specialty coffee really is. Terms like “third wave coffee” and “pour over” get thrown around a lot, but not everyone fully understands what they actually mean.

I recently had the opportunity to be part of a unique coffee morning with fellow blogger friends, where we got a deeper look into the world of coffee, why certain beans are priced higher, and what truly defines quality in every cup.

The session was led by Eric Conlin, one of only two Q Graders in the Philippines. A coffee expert, educator, and owner of Conlin Coffee Academy, he guided us through the more technical side of coffee appreciation and grading, helping us understand it beyond just taste.

Coffee grading itself is a highly detailed process that typically spans six days and includes around 22 different tests. These assessments evaluate everything from roasting and sorting to overall coffee knowledge and palate sensitivity. Through this rigorous process, Arabica coffee is carefully graded, ensuring that only high-quality beans are classified as specialty coffee.

As he explained, Robusta isn’t really his preference due to its lower elevation and how it is generally positioned outside the specialty coffee category. In contrast, Arabica coffee is far more dynamic and diverse in flavor, offering a wider range of profiles depending on where and how it is grown.

He also emphasized that when it comes to specialty coffee, the best way to truly appreciate it is to drink it black. This, he advocates, allows the natural flavors of the coffee to come through without anything masking its complexity.

Coffee may simply be an energy booster for some, a quick mood lifter for others, or even just a familiar social ritual, much like in Friends, where everyone gathers at Central Perk to spend time talking, laughing, and passing the day.

But today, more and more people are beginning to focus on the coffee itself. Questions about the difference between Arabica and Robusta are becoming increasingly common as curiosity around quality and origin grows.

And of course, there’s the timeless brewing method that continues to gain attention, pouring hot water over freshly ground coffee to create a single, carefully brewed cup. Simple, but when done right, it brings out a whole new depth of flavor that many are only beginning to appreciate.

Eric Conlin first introduced us to the Hario V60, one of the most accessible yet precise pour-over brewing tools available today. The session, held at Alessi in Bonifacio Global City during the Coffee Masterclass, offered a closer look at how this simple-looking device can elevate the coffee experience.

With the right knowledge and proper technique using the Hario V60, you can easily brew a cup that highlights the clarity and character of specialty coffee, something impressive enough to serve guests the next time they drop by.

To start off, Eric explained that there is actually no such thing as a “French roast” or “Italian roast” in the way most people assume.

He also shared that coffee-growing regions include countries like the Philippines, Central America, and parts of Africa, among others. However, the true origin of coffee traces back to Ethiopia, which is where Coffea arabica, the Arabica coffee plant first originated.

Eric explained that coffee can vary significantly depending on the estate and even the specific crop. Each harvest carries its own unique characteristics, which means no two batches are ever truly the same.

For example, Colombian coffee is often regarded as one of the best in the world, known for its bold yet well-balanced profile. In contrast, African coffees are typically more vibrant and fruity, often carrying notes reminiscent of fresh fruit pulp.

Meanwhile, in Asia, the flavor profile can shift dramatically depending on factors such as elevation, water quality, and soil conditions. Even within the same region, these subtle differences can greatly influence the final taste of the coffee.

Good-quality coffee often comes at a higher price because of the amount of care and effort involved right from the start. Farmers typically handpick ripe coffee cherries one by one, carefully selecting only the best fruit. In contrast, large-scale commercial production sometimes relies on mechanical stripping, where a machine harvests all the cherries from the branch at once, regardless of ripeness.

Did you know that Robusta coffee commonly grows in lower elevations, such as in Batangas, while Arabica thrives in higher elevations like Baguio?

After harvesting, coffee cherries are processed in two main ways. The first is the dry process, where the cherries are laid out under the sun to dry naturally before further sorting. The second is the wet process, where the cherries are first washed, then pulped at a processing facility, fermented in their natural juices, washed again, and finally dried.

Throughout this entire process, proper knowledge, care, and attention are essential, as they directly influence the final flavor of the coffee in your cup. This level of meticulous handling is also one of the reasons why certain coffees, such as Panama Honey, can command extremely high prices, reportedly around 24,000 pesos per kilo—due to the precision and effort required from harvest to processing.

Colombia coffee has a strong and bold fragrance

Eric Conlin then guided us through an actual cupping session, where we got to taste different types of coffee while also taking in their distinct aromas and fragrance.

Cup tasting, also known as “cupping,” reveals far more about coffee than what you can learn by simply examining the beans. It is a detailed sensory evaluation that helps uncover the coffee’s flavor profile, aroma, body, and overall quality.

Beyond identifying these unique characteristics, cupping also plays an important role in determining which coffees can be blended together to create more balanced and flavorful combinations.

Fact : Brewed coffees are highly caffeinated and stronger than Espressos so you might want to grab a cup of brewed coffee instead if you want something strong to boost your mood in the morning.

Without the usual cream and sugar, we were encouraged to appreciate each cup in its pure form. We tasted a selection that included Guatemala La Maravilla, El Salvador Picacho, Red Cherry Ethiopia Sidamo, and Panama Esmeralda Geisha.

Each coffee offered its own distinct aroma and flavor profile. The Red Cherry Ethiopia Sidamo leaned toward a noticeably fruitier character, while the others showcased deeper, more complex notes and strong aromatic qualities.

Personally, my taste buds gravitated toward the El Salvador Picacho, but overall, each cup stood out in its own unique and flavorful way, making the experience both insightful and enjoyable.

El Salvador is my cup of tea or joe for that matter.

Making your own specialty coffee at home has become easier than ever. With just a good bag of quality beans and a simple brewing setup, you can start creating cups that slowly turn into something more than just a routine, they can become a genuine obsession in the best way.

If brewing at home isn’t your thing yet, you can always start by visiting coffee shops that focus on this kind of preparation and philosophy, where coffee is treated with more care and attention to detail.

There’s also a growing awareness around drinking coffee with less sugar and cream. Some studies and health sources, including WebMD, suggest that moderate coffee consumption may be associated with potential health benefits, such as a lower risk of type 2 diabetes, Parkinson’s disease, and dementia, as well as possible reduced risks of certain cancers, heart rhythm issues, and stroke.