Shelf-life testing protocols
How roasters and researchers establish shelf-life testing protocols to evaluate roasted coffee freshness, flavor retention, and packaging performance.
Sweetness body
Liqueurs and amari pairings
How to use coffee liqueurs and amari in cocktails, exploring their flavor synergies and best pairing strategies with coffee bases.
Brewing adjustments for decaf
How to adjust brewing parameters for decaffeinated coffee to account for its unique physical and chemical properties.
Ethyl acetate (sugarcane) process
How the ethyl acetate (EA) process—often called the sugarcane method—decaffeinates coffee using a naturally derived solvent while maintaining desirable flavor qualities.
Acidity types and tactile feel
The different types of acidity found in coffee, how they are perceived, and their tactile sensations that shape overall flavor balance.
Pressure profiling hardware
How different espresso machine hardware designs enable pressure profiling, and how this impacts extraction control.