Specialty Coffee in Amman

Start with the flavors you enjoy, then check the product's brewing description. Espresso and filter are brewing methods, so a coffee does not become a different type of bean when you switch methods. A product marked Espresso & Filter provides a useful starting point for exploring both.

• For familiar flavors, look for notes such as chocolate, nuts or caramel.
• For something more fruit-forward, compare bags with citrus, berry, floral or tropical-fruit notes.
• Use the suggested brewing method and recipe as a starting point, then adjust by taste.

Light, medium and dark roasts can all be used for either method. Espresso produces a short, concentrated drink; filter brewing typically produces a longer cup. For drink styles and milk options, see our guide to espresso, milk drinks and filter coffee.

Choose Whole Beans if you have a grinder and want to adjust the grind for your recipe. If you need ground coffee, select the option matching your brewing method from the choices shown on the product page. Check that selection before adding the bag to your cart.

Buying whole beans gives you flexibility to change the grind between brewers. With pre-ground coffee, keep the chosen method in mind when following a recipe. Our home brewing guide compares French press, AeroPress and pour-over.

Check the size selector on the coffee you want to order. For example, the Costa Rica Tarrazu product page lists 250g and 1kg options. Sizes, prices and availability are product-specific, so confirm the selected option and the displayed price before adding it to your cart.

A useful starting point is 1:16: 20g of coffee to 320g of water. The ratio compares dry coffee with the water added during brewing, not the finished drink's weight. It is a starting recipe to adjust by taste.

1. Weigh the coffee and brew water so you can repeat the recipe.
2. Follow the recipe's grind, temperature and pour schedule.
3. Taste the coffee as it cools and note what you would like to change.
4. Adjust one variable at a time, then compare the next brew.

For a different complete recipe, Tetsu Kasuya's 4:6 recipe published by HARIO uses 20g of coarse-ground coffee and 300mL of water at 92°C, with a total time of 3:30. That is a 1:15 recipe, with its own pour schedule. Our pour-over brewing guide explains the example and practical adjustments.

These terms describe how the coffee fruit is processed before roasting. They can help you compare coffees, but they do not guarantee a particular flavor.

• Washed: the fruit skin, pulp and remaining mucilage are removed before the seeds are dried.
• Natural: the coffee dries in the whole cherry before the dried fruit layers are removed.
• Honey: after depulping, some or all of the sticky mucilage remains during drying. No honey is added.

Cafe Imports' Honey Process guide explains how mucilage retention and drying choices affect honey processing. For origin, roast and variety terms too, read our coffee label guide.

Yes. Our wholesale program covers coffee supply and support with equipment selection, menu development and staff training. Use the wholesale inquiry form to tell us about your business and discuss the support you need.

It helps to describe your brewing setup, the drinks you plan to serve and whether you need equipment or training advice. The details of a wholesale arrangement can then be discussed around your business.