Pressure profiling hardware
How different espresso machine hardware designs enable pressure profiling, and how this impacts extraction control.
Light roasts
Saturated vs semi-saturated groups
The differences between saturated and semi-saturated espresso group designs, and how they influence thermal stability and consistency.
Optimizing for clarity vs body
How brewing variables can be adjusted to emphasize clarity or body in the cup, depending on desired flavor expression.
Development Time and DTR targets
This topic explains how to manage the development phase of roasting, including how to target the optimal Development Time Ratio (DTR) for flavor and roast consistency.
Roast levels: light to dark
This topic examines the spectrum of roast levels, from light to dark, and how each affects coffee flavor, aroma, and body.
Third Wave movement and specialty coffee
In this topic we explore the rise of the Third Wave coffee movement, how it redefined coffee as an artisanal product, and the role of specialty coffee in reshaping global consumption, trade, and culture.