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Modern specialty
Preinfusion timing and pressure
How preinfusion timing and pressure influence espresso extraction, flow dynamics, and final cup quality.
Consumer education on decaf
How to educate consumers about decaf coffee, address misconceptions, and highlight its role in specialty coffee culture.
Instant coffee: spray vs freeze drying
The two main industrial methods for producing instant coffee—spray drying and freeze drying—and how they differ in process, cost, and flavor preservation.
Traceability from lot to tank
This topic explains how traceability is maintained during wet processing, from cherry reception through fermentation tanks, ensuring transparency, quality control, and market value.
Pulped natural and honey processes
This topic explains the pulped natural and honey processing methods—hybrids of washed and natural approaches—highlighting their steps, flavor outcomes, and significance in specialty coffee.