Aroma compounds: pyrazines, furans, thiols
The roles of key aroma compound groups—pyrazines, furans, and thiols—in shaping coffee’s fragrance and flavor profile.
Roasted coffee
Preinfusion and blooming espresso
How preinfusion and blooming techniques affect espresso puck saturation, extraction uniformity, and flavor outcomes.
Measuring and reducing defect rates
How to quantify roast defects systematically and implement strategies to reduce them for consistent quality.
Resting and degassing post-roast
This topic covers the essential post-roast phase, focusing on resting coffee to allow degassing and stabilize flavors before brewing.
Alkaloids: caffeine and trigonelline
This topic explains the main alkaloids in green coffee—caffeine and trigonelline—their roles in plant defense, human perception, and how they transform during roasting.