Serving vessels and tradition
The cultural significance of serving vessels for ibrik and Moka pot coffee, and how tradition influences presentation and hospitality.
Coffee brewed
Detecting common taints and defects
How to recognize, describe, and differentiate common taints and defects in coffee during sensory evaluation.
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.
Concentrates vs ready-to-drink
The difference between cold coffee concentrates and ready-to-drink formats, how they are prepared, and their roles in cafés and retail.
Japanese flash-brewed iced coffee
How Japanese flash-brewed iced coffee is prepared, why it preserves delicate flavors, and how it differs from cold brew.