Taste balance framework
How to evaluate and adjust espresso using a taste balance framework that links flavor perception to extraction variables.
Finer grind
Brew ratios: ristretto, normale, lungo
The differences between ristretto, normale, and lungo espresso shots, and how brew ratio shapes flavor and strength.
Grind setting vs steep time
How grind size and steeping time interact in immersion and hybrid brewing to control extraction and flavor balance.
Melitta and classic cone approaches
How Melitta and traditional cone-shaped brewers function and how to optimize their use for balanced extraction.
Corrective action plans
How to design and implement corrective action plans (CAPs) to address quality deviations and prevent recurrence in coffee production and brewing.
Optimizing for clarity vs body
How brewing variables can be adjusted to emphasize clarity or body in the cup, depending on desired flavor expression.