Flow-regulated extractions
How flow-regulated espresso extractions differ from pressure-based methods, and how they influence consistency, puck integrity, and flavor.
Grind settings
Zeroing and burr touchpoint
How to properly zero a grinder and identify the burr touchpoint, ensuring accuracy and consistency in grind settings.
Grind distribution modeling
How grind distribution modeling helps researchers and baristas understand particle size variation, fines content, and its impact on extraction and flow dynamics.
Batch records and QC logs
How to use batch records and QC logs to maintain consistency, traceability, and continuous improvement in coffee quality.
Modeling puck resistance over time
How the resistance of a coffee puck evolves during the brewing process, influencing flow rate and extraction dynamics.