Dose precision and variance control
Why dose precision is critical in brewing, how small errors affect strength and extraction, and strategies for controlling variance in recipes.
Dry coffee
Golden cup standards and targets
The Golden Cup Standard, how it defines ideal coffee strength and extraction yield, and how to use it as a brewing target.
Blooming and degassing strategy
Why blooming and degassing are essential in filter brewing, and how to optimize this step for better extraction and flavor.
Grassy/woody notes from age or process
Identify why grassy or woody flavors appear in coffee and how processing or storage choices contribute.
Moisture content and bound water
This topic explains the role of moisture content and bound water in green coffee, how they affect stability and flavor, and why monitoring them is critical for quality preservation.
Moisture targets (≈10–12%) and water activity
This topic explains the importance of hitting correct moisture content and water activity targets in coffee drying, why they matter for stability and quality, and how farmers measure and manage them.