Welcome to The Chemist’s Journal: Why Your Coffee Deserves Better

We didn’t start REL Coffee to blend in.

We started it because most coffee isn’t great—it’s just tolerated. Burnt. Bitter. Uninspired. And way too many people think that’s as good as it gets.

At REL, we believe in better. We believe good coffee should be measured, not guessed, and crafted, not mass-produced. And we believe you shouldn’t need a dictionary—or a beret—to enjoy it.

Welcome to The Chemist’s Journal—our place to break it down.

This blog isn’t about trends or fluff. It’s where we:

• Share what’s happening behind the roast curve
• Show you how brewing variables actually change flavor
• Explain why your coffee tastes the way it does (and how to make it better)

You'll get insights on:

• Roast development and flavor shifts
• Brewing experiments we’re running in the lab
• How we troubleshoot coffees that aren’t working
• Notes from origin and sourcing decisions
• And yes… occasional nerdery from our cupping table

We’re here to bring the chemistry of coffee to your kitchen without watering it down.

Thanks for being here. Let’s make something better—one cup at a time.

— The REL Coffee Team
Coffee by the Chemist.