Open research questions in coffee science
The unresolved questions in coffee science that researchers, baristas, and roasters continue to explore—spanning physics, chemistry, and sensory analysis.
Maillard reactions
Detecting common taints and defects
How to recognize, describe, and differentiate common taints and defects in coffee during sensory evaluation.
Aroma compounds: pyrazines, furans, thiols
The roles of key aroma compound groups—pyrazines, furans, and thiols—in shaping coffee’s fragrance and flavor profile.
Corrective profile adjustments
How to adjust roast profiles to correct defects and achieve consistent cup quality.
Environmental changes and corrections
This topic covers how external environmental factors influence roasting and how to adjust profiles to maintain consistency.
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.