Coffee Technology
Latest articles, industry insights and brewing guides
How SCAA Cupping Evaluates Coffee Aroma, Flavor, and Aftertaste
Learn the official SCAA cupping steps for evaluating coffee: aroma, fragrance, taste, nose, aftertaste, and body—with exact ratios, temps, and timings.
How Coffee Powder Amount Affects Extraction & Flavor Balance
Learn how adjusting coffee powder quantity influences taste strength, extraction rate, and flavor distribution in your brew. Practical tips inside.
How Extraction Rate Shapes Sour, Sweet, and Bitter in Coffee
Learn how extraction rate affects sour, sweet, and bitter flavors on your tongue, and test it yourself with timed cupping.
How to Calculate Ideal Coffee Extraction Using SCAA Gold Cup Theory
Learn the SCAA Gold Cup standard: ideal coffee sits between 1.2–1.4 TDS concentration and 18–22% extraction rate for balanced flavor.
How to Make Ice Drip Coffee at Home and Why It’s Trending
Ice drip coffee is making a comeback with its sweet, low-acid profile. Learn how to brew it at home in 24 hours using single-origin beans.
How Water Activity Predicts Specialty Coffee Bean Freshness
Learn how measuring water activity (aw) helps predict freshness loss in specialty green coffee during transport and storage.
How to Use the SCAA Coffee Cupping Form Step by Step
Learn the 10 key categories of the SCAA cupping form and how to evaluate aroma, flavor, acidity, body, and more in specialty coffee.
Decaf vs Caffeine-Free Coffee: What's Really in Your Cup?
Learn how much caffeine remains in decaf coffee, how beans are decaffeinated, and what 'naturally caffeine-free' really means.
Chlorogenic Acids in Coffee: Roast Chemistry & Health Impact
Learn how chlorogenic acids degrade during roasting, affecting flavor and potential health benefits. Discover key breakdown stages and ratios.
Coffee Roasting Terms: Key Machine & Process Vocabulary Explained
Learn essential coffee roasting terminology including drum types, exhaust systems, and roast phases like first and second crack.
How to Open a Specialty Coffee Shop: 15 Key Steps
Learn how to start a successful specialty coffee shop with insights from Melbourne’s Auction Rooms, including menu design, branding, and operations.
Coffee Shop Counter Dimensions, Height & Creative Design
Learn the ideal counter height, space usage, and design principles for coffee shop counters, with examples from London and Australia.
GABEE's Rainbow Seven Coffee Series Explained
Explore GABEE’s seven-themed coffee series blending regional styles, processing methods, and seasonal inspirations for a full coffee flavor spectrum.
Startup Cafés: Shared Traits and Key Differences
Explore how startup cafés in Beijing and Shanghai support entrepreneurs, with insights into their common services and regional differences.
How to Taste and Brew Espresso Like a Pro
Learn how to assess espresso quality by crema color, texture, and persistence, and understand what makes a great shot.
Pour-Over Coffee: Techniques, Ratios, and Tools Explained
Learn how to brew pour-over coffee with expert techniques, ideal ratios, and essential tools — plus a look at its global evolution.
How to Calculate Coffee Extraction Rate and TDS
Learn the key formulas behind coffee extraction: how to calculate extraction rate, TDS, and why they shape your cup’s flavor profile.
What Happens When You Over-Extract Coffee
Learn the signs of over-extracted coffee, ideal extraction rates, and how brew time, grind, and temperature affect your espresso shot.
How to Brew and Drink Sulawesi Toraja Coffee in a Wooden Bucket
Learn how to prepare and enjoy Sulawesi Toraja beans, a medium-dark roasted Typica with honey processing, using a traditional wooden bucket.
What Is Third Wave Coffee? Europe vs US Specialty Trends
Explore the six defining traits of third wave coffee, from farm-level sourcing to light roasts and scientific brewing methods.