About the journal
A quiet, independent guide to better coffee at home.
Brew & Bean Journal exists because most coffee writing is either a sales pitch or a recipe with no context. The journal is neither. It is a small, third‑person editorial project that tests brewing methods at a kitchen counter and writes down what happens.
What this is
A field guide to home coffee brewing. Each piece is built around a single, measurable question — how fine should I grind for a three‑minute V60? — and answers it with a tested recipe, the ratio used, the water temperature, and the result in the cup. When a piece reviews beans, it notes the origin, the process, the roast date, and a cupping‑style score. The journal is written for practitioners and curious readers, not for a sales funnel.
What this isn't
It is not affiliated with a roaster, a brewer, a café, or a parent company. It is not a content site built around affiliate links in the body copy. It does not publish advertorial. Sponsorship, where it appears, is limited to a small line in the footer; the articles themselves stay independent.
Editorial principles
- Recipes are measured, not implied — ratio, water temperature, grind, time.
- Bean reviews name the roaster, origin, process, and roast date, and score the cup against a fixed scale.
- Corrections are made visibly — the corrected text is replaced and a dated note is added at the end of the piece.
- The journal does not recommend equipment the team hasn't poured through at least twenty times.
How pieces are made
A draft is brewed, written, re‑brewed, and revised. Recipes are tested on at least two different drippers. Bean reviews are done blind against a control sample. Photographs are taken on the same counter where the coffee was made. The first reviewer is always a non‑coffee‑professional reader.
Contact
Pitches, corrections, and bean samples are welcome. Reach the editorial team .