Bypass and dilution in immersion
How bypass and dilution techniques can adjust strength and flavor balance in immersion and hybrid brewing without compromising extraction quality.
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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.
Drying curves and time to target moisture
This topic explains drying curves in honey and pulped natural processes, how time to reach target moisture is managed, and why controlled drying is essential for flavor and stability.
Anaerobic and carbonic maceration
This topic explores the innovative coffee processing methods of anaerobic fermentation and carbonic maceration, their techniques, flavor outcomes, and significance in the specialty coffee industry.
Wind exposure and shelterbelts
This topic explains how wind affects coffee plants, the risks of excessive exposure, and how shelterbelts and windbreaks are used to protect plantations and improve sustainability.
Soil types and fertility management
This topic explores the main soil types suitable for coffee cultivation, how soil fertility influences plant health and cup quality, and the management practices farmers use to sustain productive soils.