Career ladders in coffee
The different career ladders in coffee, from entry-level positions to advanced roles, and how certifications, competitions, and mentorship support professional growth.
Summary coffee
Demand trends and consumer segments
How demand trends shape the global coffee market and how different consumer segments influence pricing, product development, and café strategies.
Open research questions in coffee science
The unresolved questions in coffee science that researchers, baristas, and roasters continue to explore—spanning physics, chemistry, and sensory analysis.
Osmotic vs diffusive extraction
The difference between osmotic and diffusive extraction in coffee brewing, and how these mechanisms explain solute movement from grounds into water.
Degassing and CO2 curves
How roasted coffee degasses CO₂ over time, why it matters for freshness, and how to manage storage and brewing around degassing curves.
Liqueurs and amari pairings
How to use coffee liqueurs and amari in cocktails, exploring their flavor synergies and best pairing strategies with coffee bases.