Pressure and flow profiling curves
How pressure and flow profiling curves influence espresso extraction, and how baristas and researchers use them to optimize flavor and consistency.
Light roasts
Scandinavian light roast culture
How Scandinavian countries shaped a global trend toward light roast coffee, their brewing traditions, and cultural attitudes toward coffee drinking.
Aftertaste and finish evaluation
How to evaluate aftertaste (finish) in coffee, what factors influence its quality, and how it contributes to overall sensory experience.
Sweetness perception and roast effects
How sweetness in coffee is perceived, what compounds contribute to it, and how roast development influences sweetness expression.
Acidity types and tactile feel
The different types of acidity found in coffee, how they are perceived, and their tactile sensations that shape overall flavor balance.
Flow profiling and needle valves
How flow profiling and needle valve systems give baristas precise control over water delivery and extraction dynamics in espresso machines.