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).
Grind size
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.
Bed depth and hydraulic resistance
How coffee bed depth influences hydraulic resistance in espresso and filter brewing, shaping flow rates, extraction uniformity, and flavor balance.
Puck compressibility and porosity
How the compressibility and porosity of an espresso puck influence flow resistance, extraction uniformity, and cup quality.