Shot time vs flow profiling
The relationship between shot time, flow rate, and pressure profiling, and how they shape espresso extraction and flavor.
Sweetness body
Clever Dripper steep-and-release
How the Clever Dripper combines immersion and percolation for an easy, forgiving brew method with balanced flavor.
Color changes and caramelization
This topic explores how coffee beans change color during roasting and the role of caramelization in flavor development.
Endothermic vs exothermic transitions
This topic explains the thermal events during coffee roasting, highlighting the difference between endothermic and exothermic reactions, and how these affect roast control and flavor development.
Stages: drying, Maillard, development
This topic explains the three key stages of coffee roasting—drying, Maillard, and development—what happens chemically and physically in each, and how they shape the final cup profile.
Density separation (gravity tables)
This topic explains how density separation using gravity tables is applied in coffee milling, why it matters for quality, and how it improves uniformity and market value.