Osmotic vs diffusive extraction
The difference between osmotic and diffusive extraction in coffee brewing, and how these mechanisms explain solute movement from grounds into water.
Coffee particles
Puck compressibility and porosity
How the compressibility and porosity of an espresso puck influence flow resistance, extraction uniformity, and cup quality.
Agglomeration and solubility
How agglomeration improves instant coffee’s solubility, the science behind it, and why it matters for consumer experience.
Grind size effects on flow
How grind particle size influences water flow, extraction efficiency, and flavor balance in brewed coffee.
Agitation, turbulence, and channeling
How movement of water through coffee grounds affects extraction uniformity, flavor, and potential defects.
Noise, dust, and worker safety
Identify potential hazards in a roastery environment and implement effective safety measures for staff health and comfort.