Taste mapping by profile style
How different espresso profile styles—pressure, flow, and temperature manipulations—map to sensory outcomes in the cup.
Fruit forward
Allonge and turbo shot concepts
Two modern espresso styles—allongé and turbo shot—their brewing parameters, taste profiles, and why baristas experiment with them.
Japanese flash-brewed iced coffee
How Japanese flash-brewed iced coffee is prepared, why it preserves delicate flavors, and how it differs from cold brew.
AeroPress recipes and styles
Explore the versatility of the AeroPress, from standard immersion methods to competition-style recipes that highlight clarity, sweetness, or body.
Color standards and visual cues
This topic explains how color standards and visual cues are used to identify honey process types (white, yellow, red, black), how they develop during drying, and why they matter for consistency and quality assurance.
Turning schedules by honey color
This topic explains how turning schedules vary by honey process color (white, yellow, red, black), why frequent turning is critical, and how it impacts drying speed, risk, and flavor development.