Traditional Italian vs modern light roast espresso
The key differences between traditional Italian espresso and modern light roast espresso, including roast profiles, extraction parameters, and sensory outcomes.
Bright acidity
Scandinavian light roast culture
How Scandinavian countries shaped a global trend toward light roast coffee, their brewing traditions, and cultural attitudes toward coffee drinking.
Solar vs mechanical drying trade-offs
This topic explains the trade-offs between solar and mechanical drying methods for coffee, highlighting differences in cost, quality, consistency, and environmental impact.
Flavor and body implications
This topic explains how different honey and pulped natural processes influence the flavor and body of coffee, highlighting the spectrum from clean and bright to sweet and syrupy.
Mucilage percentage targets
This topic explains how mucilage percentage targets define honey and pulped natural processes, the methods used to control them, and how different levels affect flavor and risk during drying.
White, yellow, red, and black honey definitions
This topic explains the color-coded honey process variants—white, yellow, red, and black—how they differ in mucilage retention and drying practices, and how these differences influence flavor outcomes.