Common faults: scorching and bitterness
The common faults in ibrik and Moka pot brewing that lead to scorching and bitterness, and how to prevent them.
Grind size
Grind setting for clarity vs strength
How grind size adjustments in Moka pot and ibrik brewing shift the balance between clarity and strength in the final cup.
Ibrik grind, sugar stages, and foam
The fundamentals of ibrik (Turkish/Greek coffee) preparation, focusing on grind size, sugar levels, and the signature foam (köpük/kaimaki).
Statistical analysis of brews
How to apply statistical analysis to coffee brewing experiments to evaluate consistency, identify trends, and make data-driven improvements.
Data logging and experiment design
How to design structured coffee experiments and use data logging to track variables, extract insights, and improve consistency.
Response surface methodology (RSM)
How Response Surface Methodology (RSM) is applied in coffee research to optimize brewing and roasting by modeling variable interactions.