Degassing and CO2 curves
How roasted coffee degasses CO₂ over time, why it matters for freshness, and how to manage storage and brewing around degassing curves.
Carbon dioxide
Supercritical CO2 decaf
How the supercritical CO₂ process removes caffeine from green coffee beans using pressurized carbon dioxide, balancing efficiency and flavor preservation.
Decaf vs regular outcomes
How decaffeinated coffee compares to regular coffee in terms of health effects, flavor, and suitability for different individuals.
Blooming and degassing strategy
Why blooming and degassing are essential in filter brewing, and how to optimize this step for better extraction and flavor.
Anaerobic and carbonic maceration
This topic explores the innovative coffee processing methods of anaerobic fermentation and carbonic maceration, their techniques, flavor outcomes, and significance in the specialty coffee industry.