You've probably seen "organic" on coffee bags and wondered if it's worth the extra cost. It's a fair question — organic certification means something specific, but whether that translates to better coffee in your cup depends on what you're actually looking for. Here's our take as roasters who source organic coffee: the organic label matters, but not always for the reasons people think. Let's look at what the research actually shows about organic coffee — the real benefits, the limitations, and what you should consider before deciding. What "Organic Coffee" Actually Means USDA organic certification isn't just a marketing term. According to the USDA National Organic Program, it requires specific farming practices: No synthetic pesticides, herbicides, or fertilizers — the National List specifies exactly what's allowed and prohibited Three-year transition period — land must be free of prohibited substances for at least three years before organic harvest Annual inspections — farms undergo yearly audits by USDA-accredited certifiers 95% organic content — products labeled "organic" must contain at least 95% certified organic ingredients The Strengthening Organic Enforcement Rule, fully implemented in March 2024, added even more rigor: mandatory fraud prevention plans, import certificates for all organic coffee entering the U.S., and enhanced supply chain traceability. So when you buy certified organic coffee, you're getting beans grown under genuine regulatory oversight — not just a marketing claim. The Environmental Case for Organic Coffee This is where organic certification has the strongest evidence behind it. Soil Health A study published in PMC compared organic and conventional coffee farms in India over the long term. The findings were striking: Metric Organic Farms Conventional Farms Soil Quality Index 0.98 0.87 Organic Carbon Change +15.6% -16.7% Microbial Population 34% higher baseline Macrofauna Population 31.4% higher baseline Water Holding Capacity 54.8% 47.0% The researchers concluded that "coffee soil under long-term organic system has better soil properties compared to conventional system." That's not a small difference — organic farming was actively building soil health while conventional farming was depleting it. Biodiversity Research from Nature Scientific Reports found that organic farms demonstrate greater diversity of soil microorganisms, higher Shannon-Wiener diversity index scores, and increased soil respiration rates (15.4% higher than conventional). Carbon Footprint Life cycle assessments show organic coffee production generates less environmental impact: Conventional coffee: 0.26-0.67 kg CO2e per kg Organic coffee: 0.12-0.52 kg CO2e per kg Research in MDPI Sustainability confirmed superior sustainability scores for organic coffee (146.10 mPt) compared to conventional (218.50 mPt). The Health Question: What Actually Ends Up in Your Cup? This is where things get more nuanced — and where some of the marketing around organic coffee oversimplifies the science. Pesticide Residues Yes, conventional coffee farming uses pesticides. A comprehensive review in PMC identified common ones: organophosphates, pyrethroids, neonicotinoids, and even some legacy organochlorines. But here's the critical context: processing dramatically reduces exposure. The same research found: Washing reduces pesticide residues by 44-87% Roasting at 230-240°C eliminates 62-100% of certain pesticides Brewing removes 92-100% of whatever remains Research from the Journal of Agricultural and Food Chemistry confirmed that after roasting, several pesticides including chlorpyrifos ethyl, permethrin, and cypermethrin were not detected in roasted beans. Does this mean pesticides don't matter? Not exactly. The health concerns are most significant for: Farm workers with direct exposure Communities near coffee farms Environmental contamination For consumers drinking the final product, the risk is substantially lower than the raw numbers might suggest. Antioxidants and Polyphenols Here's something interesting from 2025 research published in PMC: the comparison between organic and conventional coffee isn't straightforward. In raw beans, conventional coffee showed higher levels of: Chlorogenic acid (161.81 mg/g vs. 108.09 mg/g in organic) Catechin and caffeic acid Overall antioxidant power But organic beans showed higher levels of: Gallic acid Epigallocatechin gallate Quercetin (compounds with anti-inflammatory and anticarcinogenic properties) And here's the twist: in brewed coffee (what you actually drink), organic infusions showed "significantly high sum of identified polyphenols" compared to conventional brews. The takeaway? The health differences are real but complex — and may actually favor organic in the final cup. What About Taste? Research here is limited but interesting. A 2022 study by Flores-Chavez et al. in the *International Journal of Food Properties* found: Organic coffee was perceived as more vibrant, citrusy, and fruit-forward Conventional coffee leaned toward darker, harsher, more generic bitter notes Some of this may relate to plant stress response — organic farming naturally stresses plants by limiting synthetic inputs, which can prompt higher antioxidant production and potentially more complex flavor development. But taste is also influenced by origin, processing, roasting, and brewing. The organic vs. conventional difference is one variable among many. A well-grown conventional coffee from a careful producer may taste better than a poorly processed organic one. The Limitations of Organic Certification We believe in organic coffee, but we also believe in being honest about its limits. The Yield Problem Research from Frontiers in Sustainable Food Systems found that organic coffee yields are approximately 22% lower than conventional farms. Lower yields mean: More land needed to produce the same amount of coffee Higher prices to make farming economically viable Potential land-use trade-offs The same research from Nicaragua found that higher farmgate prices for organic-certified coffee were "mostly nullified by lower yields resulting in insignificant net revenue gains" for farmers. Certification Isn't Everything According to research in Frontiers in Sustainability: Only 9% of consumers fully trust voluntary organic labels Some operations meet only minimum requirements without exceeding standards The proliferation of private certifications creates consumer confusion Fraud Concerns Controls in the organic sector have historically been "insufficient, fragmented or non-transparent." Some farms claim organic methods but still use prohibited products. Green coffee is often commingled during shipping, creating fraud opportunities. The 2024 Strengthening Organic Enforcement Rule addresses many of these concerns, but trust in the supply chain still matters. What This Means for Your Coffee Choices So is organic coffee worth it? That depends on what you value. Organic is worth it if you care about: Environmental sustainability and soil health Reducing synthetic chemical use in agriculture Supporting farming practices that protect biodiversity Potentially higher polyphenol content in your brewed cup Worker and community health in coffee-producing regions Organic may be less important if you're focused on: Personal health risks from pesticide residue (roasting eliminates most) Guaranteed better taste (too many other variables) Supporting farmer livelihoods (price premiums don't always reach producers) What Actually Matters for Quality Coffee Whether organic or conventional, these factors affect your cup more: 1. Specialty grade certification — quality scoring ensures you're getting good beans 2. Freshness — how recently was it roasted? 3. Processing method — washed, natural, honey all affect flavor 4. Roasting quality — even great beans can be ruined by bad roasting 5. Sourcing transparency — do you know where your coffee comes from? Why We Choose Organic at Ember At Ember, all our coffee is certified organic — not because we think it's a magic label, but because it aligns with how we want to source. Organic certification is a floor, not a ceiling. It guarantees certain practices, creates traceability, and supports environmental stewardship. But we also look for: Small-lot producers we can build relationships with Specialty-grade quality (organic doesn't guarantee quality) Ethical pricing that actually reaches farmers Processing methods that bring out the best in each origin The organic label is one piece of that puzzle. The rest comes from caring about the whole supply chain — from the farm to your cup. Frequently Asked Questions Does organic coffee have fewer pesticides? Yes, by definition — organic certification prohibits synthetic pesticides. However, roasting and brewing eliminate 92-100% of pesticide residues from conventional coffee anyway. The bigger impact is environmental (soil health, water quality) and on farm workers who handle the raw product. Is organic coffee healthier than regular coffee? The evidence is mixed. Recent research shows organic brewed coffee may have higher total polyphenols, while raw conventional beans have higher chlorogenic acid. Both types provide the health benefits associated with coffee consumption. The main health advantage of organic is avoiding synthetic chemical exposure — most relevant for workers and communities, less so for end consumers. Why is organic coffee more expensive? Lower yields (about 22% less production), higher labor costs, certification fees, and supply chain requirements all contribute. The certification process itself requires annual inspections, documentation, and compliance tracking. Does organic mean better taste? Not automatically. Quality depends on origin, variety, processing, and roasting more than organic status. Some research suggests organic coffee tastes more vibrant and fruit-forward, but a well-produced conventional coffee can taste better than a poorly processed organic one. How do I know if organic certification is legitimate? Look for the USDA Organic seal and check that the producer is certified by a USDA-accredited certifier. The 2024 Strengthening Organic Enforcement Rule added import certificates and enhanced traceability requirements, making fraud harder than it used to be. The Bottom Line Organic coffee is worth it for reasons that go beyond personal health — environmental stewardship, worker safety, and sustainable farming practices. The health benefits for consumers are real but nuanced, and taste depends on many factors beyond the organic label. What matters most is finding coffee that aligns with your values and tastes good in your cup. Organic certification is one way to ensure certain standards are met. But it's not the only thing that matters — sourcing, quality, freshness, and roasting all play a role. At Ember, we choose organic because it's part of how we think coffee should be grown. Combined with careful sourcing and air roasting, it's how we make sure you're getting coffee that's good for you, good for farmers, and good for the planet.

Here's a truth most coffee brands won't tell you: the brewing method matters as much as the beans. You could buy the best specialty coffee in the world, but if you're brewing it wrong, you'll never taste what makes it special. The good news? Learning to brew coffee well at home isn't complicated. It just requires understanding a few fundamentals — and choosing the method that fits how you like your coffee. Let's walk through five popular methods, what makes each one different, and how to get the most out of each. The Science of Coffee Extraction (The Basics) Before diving into methods, it helps to understand what's actually happening when you brew coffee. Coffee extraction is the process of dissolving soluble compounds from ground coffee into water. According to research from Scientific Reports, these compounds extract in a predictable sequence: acids and salts first, then sugars and aromatic compounds, and finally tannins and bitter elements. The Specialty Coffee Association establishes these targets for optimal extraction: Total Dissolved Solids (TDS): 1.15-1.35% Extraction yield: 18-22% Water temperature: 90-96°C (195-205°F) Coffee-to-water ratio: 1:15 to 1:18 Extract too little and your coffee tastes sour and thin. Extract too much and it's bitter and harsh. The goal is that sweet spot in the middle — which each brewing method approaches differently. Method 1: Automatic Drip Coffee Best for: Convenience, consistent results, brewing for multiple people   Parameter Target Grind size Medium (like sand) Water temp 92-96°C (195-205°F) Ratio 1:16 to 1:18 Brew time 4-8 minutes   Drip brewing is straightforward: hot water flows through a bed of coffee grounds and drips into a carafe. The paper filter removes oils and fine particles, producing a clean cup. What it does well: Convenience. Set it up, press start, come back to coffee. Good drip machines maintain proper temperature and provide consistent extraction. Paper filters remove most diterpenes, which are linked to increased LDL cholesterol, while allowing many beneficial compounds to pass through. What it lacks: Control. You can't adjust pour rate, blooming, or agitation — the machine does what it does. For people who want to dial in their brew precisely, it can feel limiting. Tip: The quality of your machine matters more than you'd think. Look for one certified by the SCA — these have been tested to maintain proper temperature throughout brewing. Method 2: Pour Over (V60, Chemex) Best for: Highlighting origin characteristics, nuanced flavors, full control   Parameter V60 Chemex Grind size Medium-fine (table salt) Medium-coarse (raw sugar) Water temp 90-96°C (195-205°F) 90-96°C (195-205°F) Ratio 1:15 to 1:17 1:15 to 1:17 Brew time 2.5-3.5 minutes 3.5-4.5 minutes Bloom 30-45 seconds 30-45 seconds   Pour over brewing gives you maximum control. You decide the pour rate, the pattern, the timing. Research from the Journal of Food Science shows pour-over methods can achieve higher extraction yields than immersion brewing when done correctly. V60: Thin paper filter lets more oils through, creating a more full-bodied cup with bright acidity. Faster flow rate means you need medium-fine grind. Chemex: Thicker filter produces exceptionally clean cups with pronounced floral and fruity notes. Slower flow requires coarser grind. The technique: Rinse the filter with hot water (removes paper taste, preheats the brewer) . Add coffee, level the bed. "Bloom" with 2x the coffee weight in water (e.g., 30g coffee, 60g water). Wait 30-45 seconds — you'll see the coffee release CO2 and puff up. Pour in slow, steady circles, maintaining the water level.  Target total brew time based on your method. What it does well: Highlights subtle flavors. If you want to taste what makes a specific origin or roast special, pour over is the way to go. What it requires: Attention and practice. Your technique directly affects the result. Method 3: French Press Best for: Full-bodied coffee, bold flavors, simplicity   Parameter Target Grind size Coarse (like breadcrumbs) Water temp 92-96°C (195-205°F) Ratio 1:15 (adjust to taste) Brew time 4-5 minutes   French press is immersion brewing — coffee steeps directly in water, then you press a metal mesh filter to separate the grounds from the liquid. According to ScienceDirect research, French press produces approximately 90 mg/L of cafestol and 70 mg/L of kahweol — significantly more than filtered methods. These are diterpenes, natural compounds in coffee oils that can raise LDL cholesterol in some people. What it does well: Full-bodied, rich coffee with heavy mouthfeel. The metal filter lets oils and fine particles through, creating viscous texture and bold, rounded flavors. It's also dead simple — no paper filters, no special technique. What to know: The oils that give French press its body are also the ones that affect cholesterol. If you drink multiple cups daily, this might be worth considering. Also, don't leave it sitting after brewing — it'll continue extracting and get bitter. Tip: After pressing, pour the coffee immediately into another container. Coffee left in the press keeps extracting. Method 4: AeroPress Best for: Versatility, quick single cups, travel   Parameter Standard Inverted Grind size Medium-fine Fine to medium Water temp 80-96°C (175-205°F) 80-96°C (175-205°F) Ratio 1:12 to 1:16 1:10 to 1:15 Brew time 1-2 minutes 1.5-3 minutes   The AeroPress is a hybrid — part immersion, part pressure extraction. It's also wildly versatile. Coffee enthusiasts have documented hundreds of different recipes, ranging from espresso-like concentrates to clean, bright filter-style coffee. What it does well: Almost everything. Quick brew time. Easy cleanup. Portable. Paper filter removes diterpenes. Forgiving technique — it's hard to make truly bad AeroPress coffee. The basic technique: Place filter in cap, rinse with hot water. Add coffee (inverted method: attach cap after brewing). Add water, stir gently. Wait 1-2 minutes. Press slowly and steadily . What it lacks: Volume. It's designed for single cups. If you're making coffee for a crowd, you'll be working. Tip: The inverted method (brewing upside down, then flipping to press) gives you more control over steep time since nothing drips through early. Method 5: Cold Brew Best for: Low acidity, smooth flavor, making ahead in batches   Parameter Target Grind size Coarse to medium-coarse Water temp Room temperature or refrigerated Ratio 1:8 to 1:12 (for concentrate) Brew time 12-24 hours (optimal around 14)   Cold brew takes time but rewards patience. You're steeping coarse coffee in cool water for 12-24 hours, then straining. According to research from PMC, cold brew exhibits "differential extraction marked by decreased acidity, lower concentration of browned compounds, and fewer total dissolved solids" compared to hot brew. The pH isn't dramatically different (both are around 4.85-5.13), but titratable acidity — the total acid content — is significantly lower in cold brew. That's why it tastes smoother even though the pH reads similarly. What it does well: Smooth, sweet, naturally low-acid coffee. Chocolate and caramel notes come forward. It lasts up to two weeks refrigerated, so you can make a batch and have ready-to-drink coffee all week. What it lacks: Aromatic complexity. Cold extraction doesn't release volatile compounds the way heat does. If you love the smell of freshly brewed coffee, cold brew won't deliver that experience. Simple cold brew method: Combine coarse coffee and room-temperature water at 1:8 ratio. Stir to saturate all grounds. Cover and refrigerate 12-24 hours. Strain through fine mesh, then through paper filter for clarity. Dilute concentrate 1:1 with water or milk to drink. Choosing the Right Method for You   If you want... Try this Convenience Automatic drip Maximum flavor clarity Pour over Full body and bold flavor French press Versatility and speed AeroPress Low acidity and smoothness Cold brew Heart-healthy option Paper-filtered methods Which Beans Work Best with Which Method? As roasters, here's what we've found: Light roasts: Shine in pour over. The clean extraction highlights origin characteristics — fruit, floral, and bright acidity. Medium roasts: Versatile. Work well in any method. Great for drip and AeroPress. Dark roasts: Often best in French press or cold brew. The full-bodied methods complement the roast character, and cold brew's smoothness tames any harsh edges. Common Problems and How to Fix Them Based on SCA brewing chart research: Problem Likely Cause Solution Sour, sharp, thin Under-extraction Finer grind, hotter water, longer time Bitter, harsh, hollow Over-extraction Coarser grind, cooler water, shorter time Weak, watery Low TDS Use more coffee or less water Overpowering, too strong High TDS Use less coffee or more water --- Frequently Asked Questions What's the best coffee-to-water ratio? Start with 1:16 (1 gram of coffee to 16 grams of water). Adjust to taste — 1:15 for stronger, 1:17 for lighter. For cold brew concentrate, use 1:8 to 1:12. Does water quality matter? Yes. Hard water or heavily chlorinated water affects taste. Filtered water usually works well. The SCA recommends water with 150 ppm total dissolved solids and neutral pH. How important is grind consistency? Very. Inconsistent grinds mean some particles over-extract while others under-extract. Burr grinders produce more consistent results than blade grinders. Should I bloom my coffee? For pour over, yes. Blooming (pre-wetting with a small amount of water) allows CO2 to escape, which improves extraction. For other methods, it's optional but can help. How do I know when my coffee is stale? Fresh coffee should have visible bloom when you add water — the grounds puff up and release gas. If nothing happens, your coffee is probably past its peak. Taste-wise, stale coffee is flat and lacks aroma. Start Brewing Better Coffee The best method is the one you'll actually use — and enjoy. Start with what appeals to you, dial in your technique, and pay attention to what you taste. Adjust one variable at a time until you find your sweet spot. Great coffee starts with great beans. At Ember, we air-roast small batches to bring out each coffee's best characteristics — whether you're brewing pour over, French press, or anything in between. Fresh, clean, ready for whatever method you prefer.Shop our air-roasted coffees →

Ever notice how some coffee tastes clean and bright while other cups leave you with a bitter aftertaste you can't quite shake? Here's the thing — the answer might not be the beans themselves. It might be how they were roasted. Air roasted coffee takes a fundamentally different approach than traditional drum roasting, and that difference shows up in every sip. Most coffee you'll find at the grocery store (or even at specialty cafes) comes from drum roasters. But a growing number of small-batch roasters — including us here at Ember — have chosen air roasting for specific reasons. Here's what you need to know about both methods and why the distinction actually matters for your morning cup. How Air Roasting Works Let's start with the basics. The core difference between air roasted and drum roasted coffee comes down to physics — specifically, how heat moves from the roaster to the bean. Drum roasting uses a heated metal cylinder that tumbles beans as they roast. Heat transfers through a combination of conduction (beans touching the hot drum surface) and convection (hot air circulating through the drum). According to research published in thermal sciences journals, drum roasting relies on a mix of convection and conduction, with convection typically dominating. Air roasting (also called fluid bed roasting) does something different. It suspends beans on a stream of hot air, eliminating contact with metal surfaces entirely. The heat transfer is primarily convective” or “almost entirely convective. Beans float and tumble freely, roasting from all sides at once. This isn't just a technical footnote — it changes the roasting process in ways you can actually taste. The Science Behind Even Heat Distribution When beans touch a hot drum surface, they can develop "hot spots" — areas that roast faster than others. This creates what we roasters call scorching (dark marks where beans contact the drum) and tipping (burnt edges). These imperfections sneak bitter, ashy notes into your final cup. Air roasting eliminates surface contact entirely. Each bean roasts evenly because it's suspended in hot air rather than tumbling against metal. The result? A cleaner flavor profile without those smoky or burnt undertones that can mask what a coffee actually tastes like. Chaff Removal During Roasting Every coffee bean has a thin papery layer called chaff (or silverskin) that separates during roasting. In drum roasters, this chaff stays in the roasting chamber with the beans, often charring and contributing bitter compounds to your cup. Air roasters blow chaff away from the beans as it separates, removing it from the roasting environment entirely. Research from PMC/NIH on coffee silverskin shows that while chaff contains beneficial compounds like fiber and antioxidants, its combustion during roasting can introduce unwanted flavors and irritants. Getting it out of there makes a difference. Faster, More Controlled Roasting Here's where it gets interesting. The heat transfer coefficient in air roasting is dramatically higher than drum roasting — studies show coefficients of 14,469 to 80,348 W/m²K for fluid bed roasting compared to just 1,246 to 3,101 W/m²K for drum roasting. That means air roasters can complete a batch in 6-8 minutes rather than the 15-20 minutes typical of drum roasting. But faster roasting isn't just about efficiency. It lets us preserve more of the bean's origin characteristics — those subtle fruit, floral, or chocolate notes that make a Guatemalan coffee taste different from an Ethiopian one. How Roasting Method Affects What You Taste You know how bread gets that golden crust when it toasts? That's the Maillard reaction — and it's the same process that gives coffee its complex flavors during roasting. When amino acids react with sugars at high temperatures, they create hundreds of aromatic compounds: pyrazines for earthy and nutty notes, furans for caramel sweetness, and melanoidins for that characteristic brown color. Both roasting methods trigger these reactions. But the way heat is applied affects which compounds develop and in what proportions. Drum roasted coffee tends to produce: Fuller body and heavier mouthfeel More pronounced caramelization and sweetness Smoky, roasty undertones Flavors that can lean toward "roast character" rather than origin character Air roasted coffee tends to produce: Lighter body with cleaner mouthfeel Brighter, more defined acidity Origin-forward flavors (what the bean naturally tastes like based on where it grew) Less bitterness and no burnt aftertaste Neither is inherently "better" — they're different tools for different goals. But if you want to taste the difference between a coffee grown in Colombia versus one from Kenya, air roasting preserves those distinctions more clearly. Air Roasted Coffee and Digestive Comfort If you've ever felt off after your morning cup — jittery, acidic, just not right — you're not alone. Stomach sensitivity is one of the biggest reasons people come looking for air roasted coffee. And the roasting method might actually be a factor worth considering. The Acidity Question Coffee acidity is more complex than most people realize. It comes from organic acids like chlorogenic acid, citric acid, and quinic acid that develop based on the bean's origin, processing, and roasting. According to research published in the Journal of Agricultural and Food Chemistry, chlorogenic acids decrease significantly during roasting — green beans contain 61-86 mg/g, while commercially roasted coffee drops to just 2-7 mg/g. With air roasting, because the heat hits every bean evenly, those acids break down consistently — no surprise pockets of under-roasted (highly acidic) or over-roasted (bitter) coffee hiding in your cup. This consistency often translates to a gentler experience for sensitive stomachs. The Chaff Factor Remember that chaff removal we talked about? It matters for digestion too. When chaff burns in a drum roaster, it can produce compounds that irritate the stomach lining. Air roasting removes chaff before it has a chance to char, resulting in a cleaner product — and that's a bigger deal than it might sound. What the Research Shows A review published in PMC/NIH examined coffee's effects on the gastrointestinal tract and found that coffee stimulates gastric acid secretion through multiple mechanisms. But here's the good news: the same review notes that roasting method, brewing technique, and coffee quality all influence how your stomach responds. So if regular coffee bothers you, the solution isn't necessarily to quit — it might just be switching to coffee that's roasted more carefully. The Trade-Offs: Why Everyone Doesn't Air Roast If air roasting produces cleaner coffee, you might be wondering why most roasters still use drums. Fair question. Scale: Drum roasters can handle much larger batches — up to hundreds of kilograms at once. Most air roasters max out around 2 kg per batch. For commercial operations prioritizing volume, drums are simply more practical. Tradition and preference: Many roasters genuinely prefer the flavor profile that drum roasting creates. That fuller body and roasty sweetness is exactly what some coffee drinkers want. It's a stylistic choice, not a quality one. Equipment cost and availability: Drum roasters are more common in the industry, with more established supply chains for parts and maintenance. At Ember, we chose air roasting deliberately. Yes, our batches are smaller — but that means we can control quality more precisely and deliver coffee that lets the beans speak for themselves. What This Means for Your Coffee Routine Look, there's a lot of noise out there about coffee. Understanding how your beans were roasted cuts through some of that and helps you find what actually works for you. Choose air roasted coffee if you: Want to taste origin characteristics clearly Prefer brighter, cleaner cups Experience stomach sensitivity with regular coffee Enjoy lighter to medium roast profiles Drum roasted coffee might suit you if you: Prefer full-bodied, heavy cups Love pronounced roasty, smoky notes Favor very dark roasts with bold, simple flavors The best approach? Try both and pay attention to what your palate (and your stomach) tells you. Frequently Asked Questions Does air roasted coffee have less caffeine than drum roasted? Nope. Caffeine content is determined primarily by the bean variety and roast level, not the roasting method. Both air and drum roasted coffees of the same roast level will have similar caffeine. Research from Harvard notes that moderate coffee consumption (3-5 cups daily) provides similar health benefits regardless of how the beans were roasted. Is air roasted coffee less acidic? It can taste less acidic because of more even roasting, but the actual acid content depends on roast level more than method. Darker roasts have lower acid levels overall. The Cleveland Clinic notes that dark roast coffee is less effective at stimulating gastric acid secretion due to higher N-methylpyridinium content formed during roasting. Why is air roasted coffee sometimes called "fluid bed" coffee? The terms are interchangeable. "Fluid bed" refers to the engineering principle — beans are "fluidized" by suspending them on a bed of moving hot air. The concept was patented by Michael Sivetz in 1976, though earlier versions existed dating back to the 1920s. Can you taste the difference between air and drum roasted? Most people can when comparing the same beans roasted both ways. Air roasted tends to taste brighter and cleaner; drum roasted tends to taste fuller and more caramelized. Interestingly, peer-reviewed research found no significant difference in cup quality scores — meaning both methods can produce excellent coffee. They just produce different flavor profiles. Is air roasted coffee more expensive? Sometimes, because batch sizes are smaller and production is less efficient. But the price difference is usually modest, and many drinkers find the flavor difference well worth it. Finding the Right Coffee for You If you’ve ever noticed that some cups taste clean and bright while others leave a bitter aftertaste, roasting method is often the first variable worth paying attention to. It won’t solve everything, but it can dramatically change how your coffee tastes and how it feels to drink. We chose air roasting at Ember because we think you should taste the coffee, not the roaster. Our beans are organic, small-batch roasted in Big Lake, Minnesota, and shipped fresh. If you've never tried air roasted coffee, we'd love to be the ones to change that for you. Shop our air-roasted coffees →