Cup sizes, dilution, and perception
How cup size and dilution influence flavor perception, drink balance, and customer expectations in a café menu.
Visual cues
Grinder-to-puck workflow timing
Why timing between grinding, puck preparation, and extraction matters, and how to streamline workflow for consistency.
Preinfusion and blooming espresso
How preinfusion and blooming techniques affect espresso puck saturation, extraction uniformity, and flavor outcomes.
Darcy-style intuition for flow in beds
How to conceptualize water flow through coffee grounds using principles inspired by Darcy’s Law, connecting pressure, resistance, and flow rate.
Color standards and visual cues
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.