Flavor impacts of decaf methods
How different decaffeination methods affect coffee flavor, body, and aroma, and what this means for specialty coffee drinkers.
Flavor preservation
Ethyl acetate (sugarcane) process
How the ethyl acetate (EA) process—often called the sugarcane method—decaffeinates coffee using a naturally derived solvent while maintaining desirable flavor qualities.
Swiss Water Process fundamentals
How the Swiss Water Process removes caffeine from coffee beans using water and activated carbon, preserving flavor without chemical solvents.
Burr geometry and cutting angles
How the shape and angles of burrs influence grind efficiency, particle size distribution, and flavor extraction.
Burr types: flat vs conical
The differences between flat and conical burr grinders and their impact on grind consistency.