Traditional Italian vs modern light roast espresso
The key differences between traditional Italian espresso and modern light roast espresso, including roast profiles, extraction parameters, and sensory outcomes.
Practical implications
Grind distribution modeling
How grind distribution modeling helps researchers and baristas understand particle size variation, fines content, and its impact on extraction and flow dynamics.
Response surface methodology (RSM)
How Response Surface Methodology (RSM) is applied in coffee research to optimize brewing and roasting by modeling variable interactions.
Osmotic vs diffusive extraction
The difference between osmotic and diffusive extraction in coffee brewing, and how these mechanisms explain solute movement from grounds into water.
Bed depth and hydraulic resistance
How coffee bed depth influences hydraulic resistance in espresso and filter brewing, shaping flow rates, extraction uniformity, and flavor balance.
Fines migration and flow restriction
How fines migration—the movement of tiny coffee particles during extraction—affects flow restriction, channeling, and cup quality.