Preinfusion timing and pressure
How preinfusion timing and pressure influence espresso extraction, flow dynamics, and final cup quality.
Dark roast
Traditional Italian vs modern light roast espresso
The key differences between traditional Italian espresso and modern light roast espresso, including roast profiles, extraction parameters, and sensory outcomes.
Irish coffee technique and balance
The proper preparation of Irish coffee, its history, and how to achieve the perfect balance of coffee, whiskey, sugar, and cream.
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.
Sweetness perception and roast effects
How sweetness in coffee is perceived, what compounds contribute to it, and how roast development influences sweetness expression.
Oil on beans and degradation
Understand why oils appear on roasted coffee beans and how this relates to bean degradation and roast quality.