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.
Brewing methods
Grind size effects on flow
How grind particle size influences water flow, extraction efficiency, and flavor balance in brewed coffee.
SCA water quality targets
Understand the Specialty Coffee Association’s recommended water parameters for optimal extraction and flavor balance.
Burr geometry and cutting angles
How the shape and angles of burrs influence grind efficiency, particle size distribution, and flavor extraction.
Roast levels: light to dark
This topic examines the spectrum of roast levels, from light to dark, and how each affects coffee flavor, aroma, and body.
Third Wave movement and specialty coffee
In this topic we explore the rise of the Third Wave coffee movement, how it redefined coffee as an artisanal product, and the role of specialty coffee in reshaping global consumption, trade, and culture.