Sweetness perception and roast effects
How sweetness in coffee is perceived, what compounds contribute to it, and how roast development influences sweetness expression.
High acidity
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.
Alternative milks and stabilization
How plant-based alternative milks differ from dairy in composition, their challenges in steaming, and how baristas can stabilize them for better foam and latte art.
Resting and degassing post-roast
This topic covers the essential post-roast phase, focusing on resting coffee to allow degassing and stabilize flavors before brewing.
Roast levels: light to dark
This topic examines the spectrum of roast levels, from light to dark, and how each affects coffee flavor, aroma, and body.
Sensory changes with aging
This topic explains how the sensory profile of coffee evolves with aging in storage, what chemical changes drive these shifts, and how they influence marketability and cup quality.