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.
Coffee flavor
Customer storage education
How to educate customers on best practices for storing coffee at home, ensuring freshness and a better drinking experience.
Low-ABV and zero-proof options
How to craft low-alcohol and zero-proof coffee cocktails, expanding accessibility and appealing to wellness and mindful drinking trends.
Australian flat white culture
The origins, preparation, and cultural role of the flat white, Australia’s most iconic contribution to global coffee culture.
Quality tiers and specialty instant
The different quality tiers in instant coffee production, how specialty instant differs from commodity products, and the innovations driving this segment.
Building a sensory memory bank
How to train your palate by building a sensory memory bank of flavors, aromas, and textures to improve consistency and precision in coffee evaluation.