This set moves into the technical maintenance of equipment, the biology of the cherry, and the sensory experience of “mouthfeel.”Article 161: The Anatomy of a Coffee Cherry(Category: Coffee Education | Word Count: ~320)To understand processing, we must understand what we are removing. A coffee cherry is made of several distinct layers:
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This set focuses on milk alternatives, advanced brewing dynamics, and the specific impact of the “Double Washed” process that makes Kenyan coffee world-famous.Article 171: The “Kenyan Process”: Double Washing(Category: Coffee Education | Word Count: ~320)While many countries use a “washed” process, Kenya is famous for its Double Washed (or 72-hour) method. This is the gold […]
Here is the third batch of 10 articles (Articles 21 through 30). Focusing on technical barista skills, coffee science, and Kenyan-specific industry knowledge.Article 21: Understanding Coffee “Channelling” and How to Fix It(Category: Barista Skills | Word Count: ~320)In espresso brewing, water is lazy; it will always seek the path of least resistance. Channelling occurs when […]
This batch explores the “Dark Side” of coffee flavors, the physics of water temperature, and the specific grading of Kenyan “C” and “E” beans.Article 181: The “E” Grade: Kenya’s Elephant Beans(Category: Coffee Bean Knowledge | Word Count: ~280)In the Kenyan grading system, most people focus on AA and AB. However, there is a rare and […]
This set focuses on milk alternatives, sensory training, and the economics of the coffee shop.Article 31: The Rise of Oat Milk in Specialty Coffee(Category: Barista Skills | Word Count: ~280)In recent years, oat milk has become the gold standard for dairy alternatives in specialty cafes. Unlike almond or soy milk, which can often be difficult […]
We are now entering the final stretch! This batch focuses on professional competition standards, the chemistry of coffee acids, and advanced maintenance.Article 191: The “Big Three” Acids in Kenyan Coffee(Category: Coffee Science | Word Count: ~320)When we describe Kenyan coffee as “bright” or “complex,” we are usually tasting the interaction of three specific organic acids.
Focusing on advanced brewing, equipment maintenance, and the specialty coffee value chain.Article 41: Understanding TDS (Total Dissolved Solids)(Category: Coffee Science | Word Count: ~310)In the coffee lab, we use a tool called a refractometer to measure TDS, or Total Dissolved Solids. This number tells us exactly how much of the “coffee stuff” actually ended up […]
We are moving into the final stages of the curriculum, focusing on “Third Wave” philosophy, water chemistry impact, and advanced milk chemistry.Article 201: The “Third Wave” Coffee Movement(Category: Coffee Education | Word Count: ~330)To understand modern barista work, you must understand the “Waves” of coffee history.
This set focuses on latte art patterns, the biology of the coffee plant, and more advanced technical barista concepts.Article 51: The “Tulip” Latte Art Pattern(Category: Barista Skills | Word Count: ~280)Once you have mastered the heart, the next milestone in a barista’s journey is the Tulip. A tulip is essentially a series of “stacked” hearts, […]
This set focuses on technical maintenance, historical context, and the subtle “dark” arts of roasting and sensory evaluation.Article 211: The Physics of “Grind Retention”(Category: Barista Skills | Word Count: ~280)Grind Retention refers to the coffee that gets trapped inside the grinder’s internal chambers between the burrs and the exit chute.Why it matters:If a grinder has […]
