Iterative dialing-in workflow
A systematic approach to refining brew parameters step by step until the desired flavor balance is achieved.
Lighter body
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.
Flavor and body implications
This topic explains how different honey and pulped natural processes influence the flavor and body of coffee, highlighting the spectrum from clean and bright to sweet and syrupy.
Mucilage percentage targets
This topic explains how mucilage percentage targets define honey and pulped natural processes, the methods used to control them, and how different levels affect flavor and risk during drying.
White, yellow, red, and black honey definitions
This topic explains the color-coded honey process variants—white, yellow, red, and black—how they differ in mucilage retention and drying practices, and how these differences influence flavor outcomes.
Washed (wet) processing fundamentals
This topic explains the fundamentals of washed (wet) coffee processing, covering the main steps, advantages, challenges, and sensory outcomes of this widely used method.