Calibrating across a team
How to align sensory perception across a team of baristas, roasters, or cuppers so evaluations remain consistent and reliable.
Practical tip
Blooming and degassing strategy
Why blooming and degassing are essential in filter brewing, and how to optimize this step for better extraction and flavor.
Brew ratio and dose/yield math
How to calculate and adjust brew ratios, dose, and yield to achieve consistent extraction and desired cup strength.
Water’s effect on flavor balance
How the mineral composition and chemistry of water influence the extraction and taste profile of brewed coffee.
Filtration: softeners, carbon, RO
Explore common water filtration methods used in coffee preparation and how each affects water quality and taste.
Scaling vs etching in boilers
Understand the difference between scaling and etching in espresso boilers and how water chemistry affects them.