Acidity types and tactile feel
The different types of acidity found in coffee, how they are perceived, and their tactile sensations that shape overall flavor balance.
Flavor balance
Cup sizes, dilution, and perception
How cup size and dilution influence flavor perception, drink balance, and customer expectations in a café menu.
Core espresso menu and ratios
The foundational espresso-based drinks, their traditional ratios, and how they define customer expectations across cafés worldwide.
Dilution and strength targeting
How to control strength in cold coffee by managing brew concentration and dilution, ensuring balance and consistency.
Milk-coffee balance in classic drinks
How milk-to-coffee ratios define classic espresso drinks and how balance affects flavor, texture, and customer expectations.
Stretching vs texturing phases
The two key stages of milk steaming—stretching and texturing—and how to balance them for ideal microfoam and latte art performance.