Barista and Brewers Cup competitions
An overview of the World Barista Championship (WBC) and World Brewers Cup (WBrC), their competition formats, skills tested, and career relevance for coffee professionals.
Flow rate
Flow-regulated extractions
How flow-regulated espresso extractions differ from pressure-based methods, and how they influence consistency, puck integrity, and flavor.
Allonge and turbo shot concepts
Two modern espresso styles—allongé and turbo shot—their brewing parameters, taste profiles, and why baristas experiment with them.
Production batch brewing math
How to scale and calculate batch brew recipes for production settings (cafés, events, offices) while maintaining consistency, yield, and flavor targets.
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.
Filter paper properties and effects
How filter paper properties—thickness, porosity, material, and treatments—affect flow, clarity, and flavor in brewed coffee.