Sensory calibration for espresso
How baristas and tasters align their sensory perception of espresso to ensure consistent evaluation and recipe adjustments.
Acidity sweetness
Data logging for espresso
How to use data logging to track espresso variables, improve consistency, and support recipe development.
Competition-style immersion brews
How barista competitors design immersion and hybrid brewing recipes to maximize clarity, sweetness, and complexity on stage.
Roast levels: light to dark
This topic examines the spectrum of roast levels, from light to dark, and how each affects coffee flavor, aroma, and body.
Endothermic vs exothermic transitions
This topic explains the thermal events during coffee roasting, highlighting the difference between endothermic and exothermic reactions, and how these affect roast control and flavor development.
First crack and second crack physics
This topic explains the physics of first crack and second crack in coffee roasting, how they differ, and why they are critical indicators for roast development and flavor outcomes.