Filter paper properties and effects
How filter paper properties—thickness, porosity, material, and treatments—affect flow, clarity, and flavor in brewed coffee.
Aromatic compounds
Nitrogen flushing and MAP
How nitrogen flushing and Modified Atmosphere Packaging (MAP) are used to preserve roasted coffee freshness by controlling oxygen exposure.
Whole bean vs ground stability
Why whole beans stay fresher longer than ground coffee, and how particle size impacts oxidation, aroma loss, and shelf life.
Fat-washing and texture
How fat-washing works in coffee cocktails, why bartenders use it, and how it transforms both flavor and texture.
Sweetness perception and roast effects
How sweetness in coffee is perceived, what compounds contribute to it, and how roast development influences sweetness expression.
Color changes and caramelization
This topic explores how coffee beans change color during roasting and the role of caramelization in flavor development.