Ethyl acetate (sugarcane) process
How the ethyl acetate (EA) process—often called the sugarcane method—decaffeinates coffee using a naturally derived solvent while maintaining desirable flavor qualities.
Efficiency summary
Energy efficiency and warm-up
How espresso machines manage energy efficiency, why warm-up time matters, and strategies to reduce energy use without compromising quality.
Weighing dose and yield precisely
Why precise weighing of both coffee dose and espresso yield is essential for consistency and quality control.
Variance reduction and SOPs
How to reduce variability in coffee production and brewing through standardized operating procedures (SOPs).
Energy efficiency strategies
Optimize roasting operations to reduce energy consumption, lower costs, and minimize environmental impact.