Alignment checks and shimming
How to perform alignment checks on coffee grinder burrs and use shimming to correct misalignment for optimal grind consistency.
Coffee tastes
Strength targets for different methods
Typical strength targets (TDS ranges) for different brewing methods, and why each method has its own ideal balance.
Common faults: scorching and bitterness
The common faults in ibrik and Moka pot brewing that lead to scorching and bitterness, and how to prevent them.
Sweetness perception and roast effects
How sweetness in coffee is perceived, what compounds contribute to it, and how roast development influences sweetness expression.
Acids: chlorogenic, quinic, citric, malic, phosphoric
This topic explains the major acids present in green coffee, their roles in flavor and stability, and how they transform during roasting and storage.