Sensor fusion: TDS + flow + temp
How sensor fusion—combining TDS, flow, and temperature data—provides deeper insight into extraction dynamics and quality control in coffee brewing.
Flavor clarity
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.
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.
Filter paper properties and effects
How filter paper properties—thickness, porosity, material, and treatments—affect flow, clarity, and flavor in brewed coffee.
Dial-in order: grind, dose, water
The logical sequence for dialing in home coffee brews by adjusting grind size, dose, and water composition for consistent results.