Communicating responsibly with customers
How cafés, roasters, and coffee professionals can responsibly share health-related information with customers without exaggeration or misinformation.
Practical applications
Bias awareness and blinding
How bias influences sensory evaluation in coffee and how blinding techniques help ensure objectivity and reliability in cupping and testing.
Modeling puck resistance over time
How the resistance of a coffee puck evolves during the brewing process, influencing flow rate and extraction dynamics.
Darcy-style intuition for flow in beds
How to conceptualize water flow through coffee grounds using principles inspired by Darcy’s Law, connecting pressure, resistance, and flow rate.
Bypass and dilution strategies
How manipulating water flow and concentration after extraction affects cup strength, flavor balance, and consistency.
Particle measurement basics
How to measure and understand grind particle size, distribution, and its impact on extraction.