Editorial Policy

Online Coffee Guide publishes practical coffee education for readers who want clearer brewing, drink, origin and buying decisions. The goal is to explain what a recipe, method, label or setup can tell you, which details matter and what to try next.

The site covers coffee drinks, brewing methods, origin profiles, troubleshooting, equipment workflows and practical buying context. Articles are written for readers who want useful coffee decisions.

Every article carries the byline of its editor. The byline links to a profile explaining that editor's background, responsibilities and subjects, with examples of their work.

Some Online Coffee Guide editors publish under consistent pen names. Every byline corresponds to real editorial work performed under the standards on this page, and no profile claims credentials, employment or history its author does not hold.

• Edward Miller, a café co-owner with eight years of café work, edits Online Coffee Guide's buying guides and comparisons and writes about packaged and convenience coffee, with a focus on recommendation criteria, current product information and commercial transparency.
• Mara Ellison, a café co-owner with ten years of café work, writes Online Coffee Guide's coffee drink recipes, with a focus on espresso, milk texture and measurements a home reader can repeat.
• Ali Can Doralar, who has made Turkish and regional coffee for nine years, writes Online Coffee Guide's regional coffee guides from Istanbul, with a focus on cezve technique, original-language terms, foam and serving context.
• Jason Harris, a home brewer for fifteen years, writes Online Coffee Guide's brew-method guides and black-coffee and cold-brew recipes, and explains extraction, ratio, grind, water and temperature in terms a home brewer can measure.

Learn more about the team on the About page.

Every recipe is made and tasted by the editor named on the page before it is published, and again whenever we change its quantities or method.

Our editors bring their own preparation experience to the recipes and practical advice they write. We use measured ingredient amounts and check the method against relevant sources, including equipment instructions. The recipe card and the step-by-step method should describe the same quantities, units and serving yield.

How I Made This Guide explains the experience behind each drink and brew-method guide. Preparation notes describe what the author has made or observed; details of a particular recipe trial belong to that trial. We keep its quantities, equipment and observations with the review record when a specific test is documented.

Some pages explain a product category, a piece of equipment or a historical drink. They use manufacturers' instructions, labels and other cited sources, alongside the editor's relevant experience. A product comparison explains its criteria, and historical or regional claims point to the sources that support them.

Calories and sugar are estimated from stated ingredients using sources such as USDA FoodData Central and product labels. Caffeine figures use a reference appropriate to the coffee or named product; they are not laboratory measurements of our drinks. Where a useful serving estimate is unavailable, the page says so.

The serving size and additions matter. Pages identify the basis of their figures and keep useful calculations and source details near the answer, often in an expandable note. A milk, syrup or coffee substitution can change the estimate.

Origin, processing and buying pages use coffee industry references, origin authority material, sensory vocabulary sources, processing references and page-specific reader questions.

• Geography is checked against parent-origin and regional context.
• Flavor language is written as a likely range, not a promise.
• Brewing advice is tied to grind size, ratio, time, temperature, body, clarity, and workflow.
• Buying advice emphasizes roast date, origin detail, process, crop-year language, seller transparency, and fit for the brew method.

Practical preparation notes draw on the editor's own experience. We check history, regional names, serving customs and technical claims against sources suited to the subject. Sources and Further Reading identifies the references behind a guide so readers can check a claim or explore the subject further.

For coffee origin content, we avoid treating broad country or region names as fixed flavor guarantees because coffee is agricultural, seasonal, and lot-specific.

The Online Coffee Guide editorial team reviews articles for factual accuracy, clear instructions, matching quantities in the text and recipe card, working links and image relevance. Review also covers whether the page helps readers find an answer and make a useful coffee decision.

Article pages show their publication date and last update. The updated date changes when the content changes, such as a corrected instruction, refreshed source or more useful explanation.

If a factual error, unclear claim, broken source, missing disclosure, or misleading recommendation is found, it is corrected as soon as practical. Significant corrections are reflected in the updated date.

Correction requests can be sent to onlinecoffeeguide@gmail.com. Include the page URL and the specific sentence or section if possible.

Commercial considerations do not override reader usefulness. If affiliate or sponsored relationships are used, they support the topic and never determine the conclusion.

Commercial-link practices are explained in the Affiliate Disclosure.

Two of our editors, Mara Ellison and Edward Miller, own and run a café. Equipment and coffee they use there may appear in our guides, and any commercial relationship with a brand we cover is disclosed on the page.

Coffee is agricultural and lot-specific. Region, altitude, variety, and process can help set expectations, but they do not guarantee a cup profile. Roast level, storage, freshness, brewing method, water, grinder quality, and individual producer practices can change the result substantially.