Brew ratios: ristretto, normale, lungo
The differences between ristretto, normale, and lungo espresso shots, and how brew ratio shapes flavor and strength.
Balance sweetness
Cupping-style brews for evaluation
How cupping-style immersion brews are used to evaluate coffee quality, consistency, and defects in a standardized way.
Extraction yield and beverage strength
How the amount of coffee extracted relates to the final beverage strength and flavor.
Blend component alignment
This topic covers how to align individual roast profiles of different coffee components to create a balanced and harmonious blend.
Raised beds vs patios vs mechanical dryers
This topic explains the three main drying methods in natural coffee processing—raised beds, patios, and mechanical dryers—comparing their processes, advantages, challenges, and impacts on flavor quality.