Data logging and experiment design
How to design structured coffee experiments and use data logging to track variables, extract insights, and improve consistency.
Perceived acidity
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.
Water’s effect on flavor balance
How the mineral composition and chemistry of water influence the extraction and taste profile of brewed coffee.
Acids: chlorogenic, quinic, citric, malic, phosphoric
This topic explains the major acids present in green coffee, their roles in flavor and stability, and how they transform during roasting and storage.
Flavor and body implications
This topic explains how different honey and pulped natural processes influence the flavor and body of coffee, highlighting the spectrum from clean and bright to sweet and syrupy.