Guide
The Sane Guide
Specialty coffee, demystified.
Everything you need to read a menu, order with confidence, and find cups you'll love.
Start here
What makes coffee “specialty”?
Specialty coffee is graded 80+ points on a 100-point scale, traceable to a specific farm or lot, and roasted to highlight origin character rather than hide it.
Process matters
Washed, natural, honey and anaerobic processing each leave a fingerprint, from clean and bright to wild and fruit-forward.
Freshness is everything
Beans peak in the weeks after roasting. The best shops rotate constantly, which is exactly what the Sane Live Menu tracks.
Find your flavor
We sort the spectrum into approachable profiles so you can order with confidence.
Natural & fermented. Wild fruit, berries, booze and surprise.
Washed & balanced. Chocolate, caramel, nuts, clean citrus.
Bright and juicy. Stone fruit, tropical notes, lively acidity.
Delicate and aromatic. Jasmine, bergamot, tea-like elegance.
Mini glossary
- Micro-lot
- A small, separately-processed batch prized for distinct character.
- Pour over
- A manual brewing method that emphasizes clarity and nuance.
- Hopper
- The container holding the beans currently loaded in a grinder.
- Cupping
- The standardized tasting ritual used to score and compare coffees.
