Temperature profiling and surfing
How temperature profiling and temperature surfing influence espresso extraction, especially across roast levels and machine types.
Bitterness astringency
Ristretto, normale, lungo targets
The differences between ristretto, normale, and lungo espresso shots, including their target brew ratios, extraction styles, and flavor outcomes.
Pressure, temperature, and flow
How pressure, temperature, and flow interact to control espresso extraction and flavor balance.
Acids: chlorogenic, quinic, citric, malic, phosphoric
This topic explains the major acids present in green coffee, their roles in flavor and stability, and how they transform during roasting and storage.
Selective cherry picking and sorting
This topic explains the importance of selective cherry picking and sorting in natural (dry) coffee processing, and how these steps affect quality, consistency, and flavor.