Body, viscosity, and colloids
How body in coffee is perceived, the role of viscosity and colloidal particles, and how processing and brewing influence tactile sensations.
Darker roasts
Milk-coffee balance in classic drinks
How milk-to-coffee ratios define classic espresso drinks and how balance affects flavor, texture, and customer expectations.
Pressure profiling hardware
How different espresso machine hardware designs enable pressure profiling, and how this impacts extraction control.
PID control and temperature stability
How PID (Proportional-Integral-Derivative) controllers improve espresso machine temperature stability and extraction consistency.
Preinfusion and blooming espresso
How preinfusion and blooming techniques affect espresso puck saturation, extraction uniformity, and flavor outcomes.
Bypass and dilution strategies
How manipulating water flow and concentration after extraction affects cup strength, flavor balance, and consistency.