Individual tolerance and genetics
Why individuals respond differently to caffeine, the role of genetics in metabolism and sensitivity, and how tolerance develops over time.
Higher risk
Headspace and puck depth
How headspace and puck depth in the portafilter affect flow dynamics, extraction uniformity, and flavor in espresso.
Premium vs commercial grade distinctions
This topic explains the distinctions between premium (specialty-grade) and commercial-grade coffee, focusing on physical standards, sensory outcomes, and market implications.
Equilibration and resting periods
This topic explains equilibration and resting periods in parchment coffee storage, how they stabilize moisture and flavor, and why they are essential before hulling and export.
Conditioning in parchment
This topic explains the role of conditioning in parchment coffee after drying, how it stabilizes beans before hulling, and why this step is vital for flavor consistency and market quality.
Wet-hulling (Giling Basah) characteristics
This topic introduces the wet-hulling (Giling Basah) method, a unique coffee processing style from Indonesia, explaining its steps, flavor characteristics, and market significance.