Judging criteria and practice
The judging systems used in major coffee competitions and how professionals can practice calibration to prepare for judging roles.
Balance flavor
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.
Cup sizes, dilution, and perception
How cup size and dilution influence flavor perception, drink balance, and customer expectations in a café menu.
Concentrates vs ready-to-drink
The difference between cold coffee concentrates and ready-to-drink formats, how they are prepared, and their roles in cafés and retail.
Pressure profiling hardware
How different espresso machine hardware designs enable pressure profiling, and how this impacts extraction control.