Fat-washing and texture
How fat-washing works in coffee cocktails, why bartenders use it, and how it transforms both flavor and texture.
Iced coffee
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.
Filtration and clarity at cold temps
Why filtration is especially important in cold coffee methods, how cold temperatures affect clarity, and which filtration techniques work best.
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.
Japanese flash-brewed iced coffee
How Japanese flash-brewed iced coffee is prepared, why it preserves delicate flavors, and how it differs from cold brew.
Impact of globalization on coffee identity
This topic explores how globalization reshaped coffee’s identity, blending local traditions with global trade, creating both opportunities and challenges in how coffee is grown, marketed, and consumed worldwide.