Sweetness perception and roast effects
How sweetness in coffee is perceived, what compounds contribute to it, and how roast development influences sweetness expression.
Perceived sweetness
Cup sizes, dilution, and perception
How cup size and dilution influence flavor perception, drink balance, and customer expectations in a café menu.
Steaming temperatures and sweetness
How milk steaming temperature affects sweetness, texture, and overall drink quality.
Milk composition: proteins, fats, lactose
The chemical composition of milk—proteins, fats, and lactose—and how each contributes to texture, sweetness, and foam in coffee drinks.
Water’s effect on flavor balance
How the mineral composition and chemistry of water influence the extraction and taste profile of brewed coffee.
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.