Cold brew highballs and sours
How cold brew is used as a base for refreshing highball cocktails and balanced sour-style drinks in modern coffee mixology.
Shelf stable
Vietnamese phin and condensed milk
The traditional Vietnamese coffee preparation using the phin filter and sweetened condensed milk, and its cultural significance.
Packaging cold beverages
How packaging choices affect cold coffee quality, safety, and consumer experience, from café service to retail bottling.
Milk hygiene and storage
Best practices for milk hygiene, safe storage, and handling in a café or home barista setting.
Moisture content and bound water
This topic explains the role of moisture content and bound water in green coffee, how they affect stability and flavor, and why monitoring them is critical for quality preservation.
Drying curves and time to target moisture
This topic explains drying curves in honey and pulped natural processes, how time to reach target moisture is managed, and why controlled drying is essential for flavor and stability.