Common faults: scorching and bitterness
The common faults in ibrik and Moka pot brewing that lead to scorching and bitterness, and how to prevent them.
Bitterness practical
Response surface methodology (RSM)
How Response Surface Methodology (RSM) is applied in coffee research to optimize brewing and roasting by modeling variable interactions.
Bitterness management in cocktails
How to balance coffee’s natural bitterness in cocktails through sweetness, acidity, texture, and spirits selection.
Kettles and temperature control
The role of kettles and temperature control in home brewing, and how to choose the right tools for precision and consistency.
Color changes and caramelization
This topic explores how coffee beans change color during roasting and the role of caramelization in flavor development.