Declining vs flat pressure profiles
The differences between declining and flat pressure profiles in espresso, and how they influence extraction dynamics and flavor outcomes.
Medium dark
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.
Irish coffee technique and balance
The proper preparation of Irish coffee, its history, and how to achieve the perfect balance of coffee, whiskey, sugar, and cream.
Mexican café de olla
The tradition of café de olla, Mexico’s spiced coffee brewed in clay pots, and its cultural significance as a rustic, comforting drink.
Aroma compounds: pyrazines, furans, thiols
The roles of key aroma compound groups—pyrazines, furans, and thiols—in shaping coffee’s fragrance and flavor profile.
Saturated vs semi-saturated groups
The differences between saturated and semi-saturated espresso group designs, and how they influence thermal stability and consistency.