Learn about ancient coffee brewing methods including mortar and pestle grinding and Turkish ibrik/cezve brewing. Discover how early coffee preparation techniques shaped modern brewing and why these traditional methods still matter today.
How different espresso profile styles—pressure, flow, and temperature manipulations—map to sensory outcomes in the cup.
How body in coffee is perceived, the role of viscosity and colloidal particles, and how processing and brewing influence tactile sensations.
This topic explains how color standards and visual cues are used to identify honey process types (white, yellow, red, black), how they develop during drying, and why they matter for consistency and quality assurance.
This topic explains the color-coded honey process variants—white, yellow, red, and black—how they differ in mucilage retention and drying practices, and how these differences influence flavor outcomes.