Golden cup standards and targets
The Golden Cup Standard, how it defines ideal coffee strength and extraction yield, and how to use it as a brewing target.
Sour weak
Recipe scaling for groups
How to scale ibrik and Moka pot recipes for serving multiple people while maintaining flavor balance and consistency.
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.
Common faults and fixes
The most common milk steaming and latte art faults, their causes, and how to correct them for better texture, flavor, and presentation.
Contact time and temperature
How brewing time and water temperature influence extraction, flavor balance, and beverage quality.