Taste mapping by profile style
How different espresso profile styles—pressure, flow, and temperature manipulations—map to sensory outcomes in the cup.
Dark roasts
Temperature profiling and surfing
How temperature profiling and temperature surfing influence espresso extraction, especially across roast levels and machine types.
Declining vs flat pressure profiles
The differences between declining and flat pressure profiles in espresso, and how they influence extraction dynamics and flavor outcomes.
Pressure and flow profiling curves
How pressure and flow profiling curves influence espresso extraction, and how baristas and researchers use them to optimize flavor and consistency.
Aftertaste and finish evaluation
How to evaluate aftertaste (finish) in coffee, what factors influence its quality, and how it contributes to overall sensory experience.
Sweetness perception and roast effects
How sweetness in coffee is perceived, what compounds contribute to it, and how roast development influences sweetness expression.