Open research questions in coffee science
The unresolved questions in coffee science that researchers, baristas, and roasters continue to explore—spanning physics, chemistry, and sensory analysis.
Brew methods
Grind distribution modeling
How grind distribution modeling helps researchers and baristas understand particle size variation, fines content, and its impact on extraction and flow dynamics.
Flavor impacts of decaf methods
How different decaffeination methods affect coffee flavor, body, and aroma, and what this means for specialty coffee drinkers.
Sweetness perception and roast effects
How sweetness in coffee is perceived, what compounds contribute to it, and how roast development influences sweetness expression.
Brew bar offerings and rotations
How to design and rotate brew bar offerings—manual filter methods and single-origin features—while keeping the menu dynamic and customer-focused.
Grind distribution and fines
How the particle size distribution, particularly fines, affects extraction uniformity and flavor.