Bypass percentages and dilution math
How to calculate and apply bypass water (dilution) in coffee brewing, and how bypass percentages affect strength and extraction perception.
Yield ey
Brew yield vs beverage yield
The distinction between brew yield and beverage yield, and why both matter for accurate recipe design and sensory results.
Golden cup standards and targets
The Golden Cup Standard, how it defines ideal coffee strength and extraction yield, and how to use it as a brewing target.
Pressure and flow profiling curves
How pressure and flow profiling curves influence espresso extraction, and how baristas and researchers use them to optimize flavor and consistency.
Response surface methodology (RSM)
How Response Surface Methodology (RSM) is applied in coffee research to optimize brewing and roasting by modeling variable interactions.
Dilution and strength targeting
How to control strength in cold coffee by managing brew concentration and dilution, ensuring balance and consistency.