Temperature profiling and surfing
How temperature profiling and temperature surfing influence espresso extraction, especially across roast levels and machine types.
Practical applications
Declining vs flat pressure profiles
The differences between declining and flat pressure profiles in espresso, and how they influence extraction dynamics and flavor outcomes.
Bypass percentages and dilution math
How to calculate and apply bypass water (dilution) in coffee brewing, and how bypass percentages affect strength and extraction perception.
Shelf-life testing protocols
How roasters and researchers establish shelf-life testing protocols to evaluate roasted coffee freshness, flavor retention, and packaging performance.
Batch coding and traceability
How batch coding and traceability systems support quality control, compliance, and consumer trust in coffee packaging.
Oxygen absorbers and indicators
How oxygen absorbers and indicators are used in coffee packaging to extend shelf life and provide quality assurance.