Documentation of house specs
The importance of documenting house brewing specifications and how to create clear, usable references for baristas and staff.
Water brew
Production batch brewing math
How to scale and calculate batch brew recipes for production settings (cafés, events, offices) while maintaining consistency, yield, and flavor targets.
Brew yield vs beverage yield
The distinction between brew yield and beverage yield, and why both matter for accurate recipe design and sensory results.
Water charge temperature choice
How the starting water temperature in a Moka pot affects extraction balance, safety, and flavor outcomes.
Japanese flash-brewed iced coffee
How Japanese flash-brewed iced coffee is prepared, why it preserves delicate flavors, and how it differs from cold brew.
Saturated vs semi-saturated groups
The differences between saturated and semi-saturated espresso group designs, and how they influence thermal stability and consistency.