Barista and Brewers Cup competitions
An overview of the World Barista Championship (WBC) and World Brewers Cup (WBrC), their competition formats, skills tested, and career relevance for coffee professionals.
Brew method
Golden cup standards and targets
The Golden Cup Standard, how it defines ideal coffee strength and extraction yield, and how to use it as a brewing target.
Keeping logs and iteration
Why keeping brew logs helps home brewers refine their technique, and how to use iteration to systematically improve coffee quality.
Dial-in order: grind, dose, water
The logical sequence for dialing in home coffee brews by adjusting grind size, dose, and water composition for consistent results.
Brewing adjustments for decaf
How to adjust brewing parameters for decaffeinated coffee to account for its unique physical and chemical properties.
Body, viscosity, and colloids
How body in coffee is perceived, the role of viscosity and colloidal particles, and how processing and brewing influence tactile sensations.