Allonge and turbo shot concepts
Two modern espresso styles—allongé and turbo shot—their brewing parameters, taste profiles, and why baristas experiment with them.
Aromatic complexity
Sensory expectations for cold drinks
How temperature influences the sensory perception of cold coffee, what customers expect in terms of flavor and texture, and how it differs from hot coffee experiences.
Water activity and microbial risk
This topic explains the role of water activity (a-w) in green coffee, how it influences microbial growth, and why controlling it is essential for food safety and quality preservation.
Controlled fermentation variables
This topic explains the key variables that influence coffee fermentation, how they are controlled, and their impact on flavor development and consistency in processing.
Anaerobic and carbonic maceration
This topic explores the innovative coffee processing methods of anaerobic fermentation and carbonic maceration, their techniques, flavor outcomes, and significance in the specialty coffee industry.