Body, viscosity, and colloids
How body in coffee is perceived, the role of viscosity and colloidal particles, and how processing and brewing influence tactile sensations.
Fuller body
Filtration and clarity at cold temps
Why filtration is especially important in cold coffee methods, how cold temperatures affect clarity, and which filtration techniques work best.
Siphon/vacuum pot fundamentals
The principles of siphon (vacuum pot) brewing, how it works, and how to optimize technique for clarity and theatrical presentation.
Clever Dripper steep-and-release
How the Clever Dripper combines immersion and percolation for an easy, forgiving brew method with balanced flavor.
Percolation vs immersion dynamics
Understanding how water flow dynamics—percolation vs immersion—affect coffee extraction and flavor development.
Flavor and body implications
This topic explains how different honey and pulped natural processes influence the flavor and body of coffee, highlighting the spectrum from clean and bright to sweet and syrupy.