Learn about ancient coffee brewing methods including mortar and pestle grinding and Turkish ibrik/cezve brewing. Discover how early coffee preparation techniques shaped modern brewing and why these traditional methods still matter today.
The difference between osmotic and diffusive extraction in coffee brewing, and how these mechanisms explain solute movement from grounds into water.
How the compressibility and porosity of an espresso puck influence flow resistance, extraction uniformity, and cup quality.
How to evaluate aftertaste (finish) in coffee, what factors influence its quality, and how it contributes to overall sensory experience.
How body in coffee is perceived, the role of viscosity and colloidal particles, and how processing and brewing influence tactile sensations.
The different types of acidity found in coffee, how they are perceived, and their tactile sensations that shape overall flavor balance.