Taste mapping by profile style
How different espresso profile styles—pressure, flow, and temperature manipulations—map to sensory outcomes in the cup.
Medium roasts
Antioxidants and plausible benefits
The types of antioxidants found in coffee, their biological roles, and the potential health benefits supported by research.
Sweetness perception and roast effects
How sweetness in coffee is perceived, what compounds contribute to it, and how roast development influences sweetness expression.
Acidity types and tactile feel
The different types of acidity found in coffee, how they are perceived, and their tactile sensations that shape overall flavor balance.
Aroma compounds: pyrazines, furans, thiols
The roles of key aroma compound groups—pyrazines, furans, and thiols—in shaping coffee’s fragrance and flavor profile.
Brew bar offerings and rotations
How to design and rotate brew bar offerings—manual filter methods and single-origin features—while keeping the menu dynamic and customer-focused.