Acidity types and tactile feel
The different types of acidity found in coffee, how they are perceived, and their tactile sensations that shape overall flavor balance.
Dark roasts
Aroma compounds: pyrazines, furans, thiols
The roles of key aroma compound groups—pyrazines, furans, and thiols—in shaping coffee’s fragrance and flavor profile.
Saturated vs semi-saturated groups
The differences between saturated and semi-saturated espresso group designs, and how they influence thermal stability and consistency.
Shot time vs flow profiling
The relationship between shot time, flow rate, and pressure profiling, and how they shape espresso extraction and flavor.
Resting and degassing post-roast
This topic covers the essential post-roast phase, focusing on resting coffee to allow degassing and stabilize flavors before brewing.
Roast levels: light to dark
This topic examines the spectrum of roast levels, from light to dark, and how each affects coffee flavor, aroma, and body.