Coffee Myths Busted: What to Stop Believing and What to Try Instead
If there’s one thing I’ve learned working behind the counter, it’s that everyone has an opinion about coffee - and a lot of those opinions come from myths that have been around longer than most espresso machines.
We hear them all the time: “Dark roast has more caffeine.” “Cold brew will keep you up for two days.” “Only espresso makes real crema.”
It’s time to set the record straight, with a smile, a little science, and a few sips of truth.
Myth #1: Dark Roast Has More Caffeine
This one refuses to die, probably because dark roast feels stronger. The flavor is bolder, smokier, more intense, so people assume it must be packing extra caffeine. But here’s the truth: roast level doesn’t equal caffeine level.
In fact, the longer beans roast, the more moisture (and mass) they lose, meaning they actually have slightly less caffeine by weight than lighter roasts.
Want that deep, toasty flavor without the buzz? Our Sumatra Mandheling hits the sweet spot - rich, earthy, and smooth, perfect for those slow Montana mornings.
Try instead: Don’t pick a roast for power. Pick it for personality. Taste is your guide, not caffeine count.
Myth #2: Only Espresso Has Crema
You’ve seen it, that golden-brown layer of foam that sits on top of a fresh espresso shot. Most people think it’s magic that only an espresso machine can pull off. Not quite.
Crema forms when hot water meets coffee under pressure, releasing CO₂ trapped in the bean during roasting. Espresso machines make it easy because they force water through the grounds at nine bars of pressure, but you can actually get crema-like foam with other brewing methods too.
If you brew using an AeroPress or moka pot, you’ll sometimes see a little tan foam on top. It’s not quite café-style crema, but it’s proof that your coffee’s fresh and roasted right.
If you want that rich, velvety espresso texture at home, a burr grinder like the Baratza Encore helps immensely. Fresh, even grounds are the key to trapping those natural gases that create that luscious layer on top.
Try instead: Don’t chase crema, chase freshness. Crema fades fast, but great coffee flavor lingers.
Myth #3: You Can Store Coffee Forever (Just Use the Freezer)
I get it, you bought that perfect bag and you don’t want it to go stale. But freezing your beans and thawing them every few days? Not the move.
Moisture and air are coffee’s worst enemies. Every time you open that frozen bag, condensation forms and damages the flavor.
Instead, keep your coffee in an airtight container, away from light and heat. We roast small batches here in Billings so you can always buy fresh, instead of stockpiling. Trust me - two-week-old coffee, stored right, tastes better than something that’s been in the freezer for two months.
If you want to keep it simple, store your beans in the same bag they came in. Just make sure to seal it tightly and keep it somewhere cool and dry.
Try instead: Buy smaller amounts, more often. Coffee’s meant to be lived with, not hoarded.
Myth #4: You Need Expensive Gear for Great Coffee
Nope. What you need is consistency.
Sure, we love our café equipment, but at home, a good grinder, fresh beans, and attention go a long way. Tools like the Baratza Encore and a sturdy French press or pour-over setup can give you café-quality coffee for a fraction of the price.
If you want to level up slowly, check out our full Coffee Gear Collection - every piece is tested, used, and loved here at Rock Creek.
Try instead: Focus on freshness and consistency before gadgets. Great coffee comes from care, not cost.
The Bottom Line
Coffee’s full of myths because it’s full of passion and that’s part of what makes it beautiful. But the truth is simpler: good coffee doesn’t have to be complicated.
It just needs attention. Fresh beans, clean gear, and a few minutes to slow down and taste what’s in your cup.
That’s what we chase here at Rock Creek. Not perfection. Just honesty, warmth, and the simple joy of a good cup brewed right.