Taste mapping by profile style
How different espresso profile styles—pressure, flow, and temperature manipulations—map to sensory outcomes in the cup.
Heavy body
Ristretto, normale, lungo targets
The differences between ristretto, normale, and lungo espresso shots, including their target brew ratios, extraction styles, and flavor outcomes.
Sensory expectations for cold drinks
How temperature influences the sensory perception of cold coffee, what customers expect in terms of flavor and texture, and how it differs from hot coffee experiences.
Grind setting vs steep time
How grind size and steeping time interact in immersion and hybrid brewing to control extraction and flavor balance.
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.
White, yellow, red, and black honey definitions
This topic explains the color-coded honey process variants—white, yellow, red, and black—how they differ in mucilage retention and drying practices, and how these differences influence flavor outcomes.