Water quality can account for up to 90% of a coffee's flavor, outweighing beans and grind by far.
The crema on espresso contains caffeine almost as concentrated as the shot itself, boosting perceived strength.
Slightly cooler brewing temps (about 195°F) can unlock sweetness you’d miss at standard 205°F, by suppressing bitterness.
Airtight storage can degrade volatile aromatics in weeks; oxygen, not moisture, is the primary flavor thief in minutes.
Water quality can account for up to 90% of a coffee's flavor, outweighing beans and grind by far.
The crema on espresso contains caffeine almost as concentrated as the shot itself, boosting perceived strength.
Slightly cooler brewing temps (about 195°F) can unlock sweetness you’d miss at standard 205°F, by suppressing bitterness.
Airtight storage can degrade volatile aromatics in weeks; oxygen, not moisture, is the primary flavor thief in minutes.
