Flavor impacts of decaf methods
How different decaffeination methods affect coffee flavor, body, and aroma, and what this means for specialty coffee drinkers.
Immersion brews
Body, viscosity, and colloids
How body in coffee is perceived, the role of viscosity and colloidal particles, and how processing and brewing influence tactile sensations.
Extraction adjustments for low temps
How to adjust brewing parameters to compensate for slower extraction at low temperatures in cold coffee methods.
Competition-style immersion brews
How barista competitors design immersion and hybrid brewing recipes to maximize clarity, sweetness, and complexity on stage.
Bypass and dilution in immersion
How bypass and dilution techniques can adjust strength and flavor balance in immersion and hybrid brewing without compromising extraction quality.