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.
Terroir expression
Scandinavian light roast culture
How Scandinavian countries shaped a global trend toward light roast coffee, their brewing traditions, and cultural attitudes toward coffee drinking.
Quality tiers and specialty instant
The different quality tiers in instant coffee production, how specialty instant differs from commodity products, and the innovations driving this segment.
Optimizing for clarity vs body
How brewing variables can be adjusted to emphasize clarity or body in the cup, depending on desired flavor expression.
Soaking and flavor outcomes
This topic explains the practice of soaking coffee after fermentation, why some origins use it, and how it affects flavor, cleanliness, and consistency in washed coffee profiles.
Anaerobic and carbonic maceration
This topic explores the innovative coffee processing methods of anaerobic fermentation and carbonic maceration, their techniques, flavor outcomes, and significance in the specialty coffee industry.