Agglomeration and solubility
How agglomeration improves instant coffee’s solubility, the science behind it, and why it matters for consumer experience.
Hot water
Swiss Water Process fundamentals
How the Swiss Water Process removes caffeine from coffee beans using water and activated carbon, preserving flavor without chemical solvents.
Boiler scale prevention and water path
How scale forms in espresso machine boilers, the water path it follows, and strategies to prevent buildup and maintain performance.
Cleaning between shots
How cleaning practices between espresso shots maintain flavor clarity, machine performance, and puck consistency.
Definition and brew parameters
The definition of espresso and the key parameters that govern its preparation.
Cleaning and filter care
How proper cleaning and filter care extend equipment lifespan, prevent off-flavors, and ensure consistent brewing quality in immersion and hybrid methods.