Immersion cold brew variables
The key variables that affect immersion cold brew—grind, ratio, time, and temperature—and how they influence flavor and strength.
Cup profile
Water’s effect on flavor balance
How the mineral composition and chemistry of water influence the extraction and taste profile of brewed coffee.
Development Time and DTR targets
This topic explains how to manage the development phase of roasting, including how to target the optimal Development Time Ratio (DTR) for flavor and roast consistency.
Impact of age on roast behavior
This topic explains how the age of green coffee affects roasting performance, physical transformations, and flavor outcomes, and why roasters carefully track bean age when designing roast profiles.
Oxidation and staling pathways
This topic explains how oxidation and staling occur in green coffee, the chemical pathways involved, and their impact on flavor, quality, and shelf life.
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.