Degassing and CO2 curves
How roasted coffee degasses CO₂ over time, why it matters for freshness, and how to manage storage and brewing around degassing curves.
Flavor expression
Pressure profiling hardware
How different espresso machine hardware designs enable pressure profiling, and how this impacts extraction control.
Cloth, paper, and metal filters
How different filter materials—cloth, paper, and metal—affect flow rate, flavor clarity, and body in brewed coffee.
Baked and underdeveloped profiles
Learn to identify baked and underdeveloped roast profiles and understand their causes and remedies.
Lot segregation and labeling
This topic explains how lot segregation and labeling are managed in coffee drying and storage, why they are essential for traceability, and how they impact quality consistency and market value.