Carbonation and batching
How carbonation and batching are used in coffee cocktails to create consistency, efficiency, and unique sensory experiences.
Acidity bitterness
Sweetness perception and roast effects
How sweetness in coffee is perceived, what compounds contribute to it, and how roast development influences sweetness expression.
Cup sizes, dilution, and perception
How cup size and dilution influence flavor perception, drink balance, and customer expectations in a café menu.
Dial-in order of operations
A systematic approach to dialing in espresso by adjusting key variables in the correct order for efficiency and consistency.
Taste balance framework
How to evaluate and adjust espresso using a taste balance framework that links flavor perception to extraction variables.
Brew ratios: ristretto, normale, lungo
The differences between ristretto, normale, and lungo espresso shots, and how brew ratio shapes flavor and strength.