Discover pre-industrial coffee brewing methods including cloth filter coffee, simple pot brewing, and direct immersion techniques. Learn how ancient coffee preparation tools laid the foundation for modern brewing innovations.
How to design a sensory training curriculum for coffee tasters, from beginner to advanced, covering theory, practice, and calibration.
How to use an iterative optimization process to refine coffee recipes through systematic adjustments, measurements, and sensory feedback.
The role of Standard Operating Procedures (SOPs) and structured training programs in ensuring consistency, quality, and efficiency in café operations.
How the ethyl acetate (EA) process—often called the sugarcane method—decaffeinates coffee using a naturally derived solvent while maintaining desirable flavor qualities.
How the supercritical CO₂ process removes caffeine from green coffee beans using pressurized carbon dioxide, balancing efficiency and flavor preservation.