Sensory expectations for cold drinks
How temperature influences the sensory perception of cold coffee, what customers expect in terms of flavor and texture, and how it differs from hot coffee experiences.
Lower acidity
Brew ratios: ristretto, normale, lungo
The differences between ristretto, normale, and lungo espresso shots, and how brew ratio shapes flavor and strength.
Impact of altitude and humidity
This topic explains how altitude and humidity influence honey and pulped natural processing, affecting drying times, fermentation dynamics, and final flavor outcomes.
Natural (dry) processing fundamentals
This topic introduces the fundamentals of natural (dry) coffee processing, its steps, flavor outcomes, benefits, and challenges, and why it is both one of the oldest and most innovative methods today.
Mapping terroir to sensory outcomes
This topic explains how terroir factors such as soil, altitude, climate, and farming practices translate into sensory outcomes in the cup, and how these links are mapped and understood by producers, roasters, and consumers.
Microclimates and aspect
This topic explains how microclimates and slope aspect influence coffee cultivation, showing how subtle variations in environment shape yield, quality, and terroir expression.