Brewing adjustments for decaf
How to adjust brewing parameters for decaffeinated coffee to account for its unique physical and chemical properties.
Grind size
Waste reduction in R&D
How to minimize waste during research and development (R&D) of new coffee menu items while still fostering creativity and innovation.
Staff training for new items
How to train staff effectively when introducing new menu items, ensuring consistent preparation, confident service, and strong customer engagement.
Extraction adjustments for low temps
How to adjust brewing parameters to compensate for slower extraction at low temperatures in cold coffee methods.
Cold drip towers and flow control
How cold drip towers work, the role of flow control in extraction, and how they differ from immersion cold brew methods.
Immersion cold brew variables
The key variables that affect immersion cold brew—grind, ratio, time, and temperature—and how they influence flavor and strength.