Sweetness perception and roast effects
How sweetness in coffee is perceived, what compounds contribute to it, and how roast development influences sweetness expression.
Sweetness perception
Aroma compounds: pyrazines, furans, thiols
The roles of key aroma compound groups—pyrazines, furans, and thiols—in shaping coffee’s fragrance and flavor profile.
Sensory expectations for cold drinks
How temperature influences the sensory perception of cold coffee, what customers expect in terms of flavor and texture, and how it differs from hot coffee experiences.
Nitro infusion and cascading effects
How nitrogen infusion transforms cold brew into nitro coffee, the science behind cascading bubbles, and the sensory effects.
Alternative milks and stabilization
How plant-based alternative milks differ from dairy in composition, their challenges in steaming, and how baristas can stabilize them for better foam and latte art.
Steaming temperatures and sweetness
How milk steaming temperature affects sweetness, texture, and overall drink quality.