Open research questions in coffee science
The unresolved questions in coffee science that researchers, baristas, and roasters continue to explore—spanning physics, chemistry, and sensory analysis.
Advanced extraction & research
Sensor fusion: TDS + flow + temp
How sensor fusion—combining TDS, flow, and temperature data—provides deeper insight into extraction dynamics and quality control in coffee brewing.
Statistical analysis of brews
How to apply statistical analysis to coffee brewing experiments to evaluate consistency, identify trends, and make data-driven improvements.
Data logging and experiment design
How to design structured coffee experiments and use data logging to track variables, extract insights, and improve consistency.
Grind distribution modeling
How grind distribution modeling helps researchers and baristas understand particle size variation, fines content, and its impact on extraction and flow dynamics.
Pressure and flow profiling curves
How pressure and flow profiling curves influence espresso extraction, and how baristas and researchers use them to optimize flavor and consistency.