Nitrogen flushing and MAP
How nitrogen flushing and Modified Atmosphere Packaging (MAP) are used to preserve roasted coffee freshness by controlling oxygen exposure.
Widely used
Supercritical CO2 decaf
How the supercritical CO₂ process removes caffeine from green coffee beans using pressurized carbon dioxide, balancing efficiency and flavor preservation.
Triangle testing and statistics
How triangle testing is used in coffee sensory science to determine whether detectable differences exist between samples, and how statistics validate the results.
Packaging cold beverages
How packaging choices affect cold coffee quality, safety, and consumer experience, from café service to retail bottling.
Single boiler, HX, and dual boiler differences
The differences between single boiler, heat exchanger (HX), and dual boiler espresso machines, and how each impacts performance and workflow.
Flavor development in naturals
This topic explains how flavor develops in natural (dry) processed coffees, the factors that influence it, and why naturals are known for their fruit-forward, complex profiles.