Grind distribution modeling
How grind distribution modeling helps researchers and baristas understand particle size variation, fines content, and its impact on extraction and flow dynamics.
Extraction yield
Pressure and flow profiling curves
How pressure and flow profiling curves influence espresso extraction, and how baristas and researchers use them to optimize flavor and consistency.
Response surface methodology (RSM)
How Response Surface Methodology (RSM) is applied in coffee research to optimize brewing and roasting by modeling variable interactions.
Puck compressibility and porosity
How the compressibility and porosity of an espresso puck influence flow resistance, extraction uniformity, and cup quality.
Dilution and strength targeting
How to control strength in cold coffee by managing brew concentration and dilution, ensuring balance and consistency.
Immersion cold brew variables
The key variables that affect immersion cold brew—grind, ratio, time, and temperature—and how they influence flavor and strength.