Sweetness perception and roast effects
How sweetness in coffee is perceived, what compounds contribute to it, and how roast development influences sweetness expression.
Lighter roasts
Aroma compounds: pyrazines, furans, thiols
The roles of key aroma compound groups—pyrazines, furans, and thiols—in shaping coffee’s fragrance and flavor profile.
Milk-coffee balance in classic drinks
How milk-to-coffee ratios define classic espresso drinks and how balance affects flavor, texture, and customer expectations.
PID control and temperature stability
How PID (Proportional-Integral-Derivative) controllers improve espresso machine temperature stability and extraction consistency.
Preinfusion and blooming espresso
How preinfusion and blooming techniques affect espresso puck saturation, extraction uniformity, and flavor outcomes.
Blooming and degassing strategy
Why blooming and degassing are essential in filter brewing, and how to optimize this step for better extraction and flavor.