Editorial Policy at CoffeeHow

CoffeeHow was founded to provide practical, experience-driven coffee education.

The site is led by Sasha Pavlovich, a professional barista and coffee educator, working hands-on with coffee since 2011. With a background in café environments and ongoing testing based out of Rome, Italy, CoffeeHow combines real-world experience with structured research and transparent evaluation standards.

This page explains how content is created, reviewed, updated, and maintained.

Our Mission

Our goal is simple:

To help readers brew better coffee with confidence.

We focus on:

• Practical, usable advice
• Clear explanations of brewing variables
• Honest equipment assessments
• Sensory-driven coffee evaluation
• Transparent recommendations

Coffee comes first – not hype, trends, or marketing claims.

Our Editorial Principles

Every article published on CoffeeHow follows these core principles:

Experience before opinion
Recommendations are grounded in hands-on coffee experience and structured evaluation.

Accuracy over speed
We prioritize correctness and clarity over publishing quickly.

Transparency over marketing
Affiliate relationships and collaborations are clearly disclosed.

Practical usefulness over exaggeration
We avoid inflated claims and unrealistic promises.

Continuous improvement
Content is reviewed and updated as equipment, coffee offerings, and brewing knowledge evolve.

How We Create Content

CoffeeHow publishes three primary types of content:

1. Coffee Reviews and Tasting Guides
2. Equipment Reviews
3. Educational and Informational Articles

Each follows specific editorial standards.

Coffee Reviews and Tasting Guides

When reviewing coffee beans:

• Coffees are brewed under controlled conditions
• Grind size and brew ratios are adjusted for optimal extraction
• Multiple brew attempts are conducted for consistency
• Sensory evaluation is structured and repeatable

Assessment includes:

• Aroma
• Acidity structure
• Sweetness
• Body and mouthfeel
• Balance
• Aftertaste
• Brew method compatibility

Where possible, coffees are revisited seasonally or annually to account for freshness and batch variation.

Equipment Reviews

Equipment is evaluated using a structured, three-tier methodology outlined in our How We Test page.

Depending on availability, evaluation may include:

Direct hands-on testing, including espresso dialing-in, steam performance, grinder consistency, and workflow practicality.

Professional context analysis, applying café experience to technical specifications such as boiler type, pump system, burr design, and thermal management.

Structured expert research, incorporating cross-analysis of reputable reviewers, reliability reports, and verified user performance patterns.

We clearly distinguish between products tested directly and those evaluated through structured research.

We do not rely solely on manufacturer claims.

Educational and Informational Articles

Guides covering brewing techniques, coffee origins, caffeine levels, and other educational topics are based on:

• Practical brewing experience
• Industry literature and reputable coffee publications
• Technical resources from established coffee professionals
• Verifiable data, where applicable

When discussing health-adjacent topics (such as caffeine sensitivity or low-acid coffee), we avoid medical claims and encourage readers to consult qualified professionals when necessary.

CoffeeHow does not provide medical advice.

Research and Source Standards

We aim to support educational content with credible references, including:

• Established coffee literature
• Industry research
• Reputable coffee professionals
• Recognized specialty coffee organizations

When appropriate, we cite or reference sources directly.

Independence and Affiliate Disclosure

CoffeeHow is reader-supported.

Some links to retailers may be affiliate links. If you purchase through those links, we may earn a commission at no additional cost to you.

Affiliate relationships do not influence our evaluation criteria or conclusions.

We may receive products for review. When this occurs, it does not guarantee positive coverage. Brands do not control our editorial decisions.

If a product does not meet expectations, we say so.

Updates and Content Maintenance

Coffee equipment, pricing, and availability change over time.

We periodically:

• Review and update rankings
• Remove outdated products
• Adjust recommendations when better alternatives emerge
• Revise technical information when new data becomes available

Significant content updates are reflected in article revision dates.

Our goal is to keep recommendations relevant and accurate.

Corrections Policy

If factual errors are identified, we correct them promptly.

Readers may report errors or concerns via email. Verified corrections are made transparently.

Accuracy matters more than preserving initial publication dates.

Ethical Standards

CoffeeHow maintains the following ethical guidelines:

• No paid positive reviews
• No hidden sponsorships
• Clear disclosure of affiliate relationships
• Transparent distinction between testing and research-based evaluation
• No artificially inflated scoring systems

Our responsibility is to readers, not manufacturers.

Accountability and Contact

CoffeeHow is operated by Sasha Pavlovich, based in Rome, Italy.

Readers can contact us directly at:

sasha@coffeehow.co

We welcome feedback, corrections, and thoughtful discussion about coffee and equipment.

Our Commitment

CoffeeHow exists to provide clear, experience-based guidance in a space often crowded by marketing-driven content.

We approach coffee as a craft.

And our editorial standards reflect that.