Allonge and turbo shot concepts
Two modern espresso styles—allongé and turbo shot—their brewing parameters, taste profiles, and why baristas experiment with them.
Extraction flavor
Darcy-style intuition for flow in beds
How to conceptualize water flow through coffee grounds using principles inspired by Darcy’s Law, connecting pressure, resistance, and flow rate.
pH, TDS, and conductivity
Understand how pH, total dissolved solids (TDS), and conductivity affect coffee extraction and flavor.
Burr wear and replacement
How burr wear affects grind consistency and flavor, and when to replace them for optimal performance.
Static, clumping, and RDT
How static and clumping affect grind consistency and how the Ross Droplet Technique (RDT) can mitigate these issues.