Ristretto, normale, lungo targets
The differences between ristretto, normale, and lungo espresso shots, including their target brew ratios, extraction styles, and flavor outcomes.
Lighter body
Traditional Italian vs modern light roast espresso
The key differences between traditional Italian espresso and modern light roast espresso, including roast profiles, extraction parameters, and sensory outcomes.
Filter paper properties and effects
How filter paper properties—thickness, porosity, material, and treatments—affect flow, clarity, and flavor in brewed coffee.
Arabic coffee and cardamom
The traditions of Arabic coffee (qahwa) prepared with cardamom, its cultural symbolism, and role in hospitality across the Middle East.
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.
Concentrates vs ready-to-drink
The difference between cold coffee concentrates and ready-to-drink formats, how they are prepared, and their roles in cafés and retail.