Allonge and turbo shot concepts
Two modern espresso styles—allongé and turbo shot—their brewing parameters, taste profiles, and why baristas experiment with them.
Key differences
Chirps vs true zero
The difference between audible burr chirps and the true zero point of a grinder, and how to interpret each when calibrating.
Australian flat white culture
The origins, preparation, and cultural role of the flat white, Australia’s most iconic contribution to global coffee culture.
Stretching vs texturing phases
The two key stages of milk steaming—stretching and texturing—and how to balance them for ideal microfoam and latte art performance.
Drum vs fluid-bed roasters
Understand the fundamental differences between drum and fluid-bed coffee roasters, including how each affects heat transfer, flavor development, and batch consistency.
First crack and second crack physics
This topic explains the physics of first crack and second crack in coffee roasting, how they differ, and why they are critical indicators for roast development and flavor outcomes.