In this video:
- Arabica vs Robusta — species, varieties, and flavor differences
- Coffee origins & terroir — why altitude, soil, and climate matter
- Processing methods (washed, natural, honey) and their impact on flavor
- Decaffeination methods explained (Swiss Water, CO?, solvent)
- Roast levels — light, medium, dark and how roast affects extraction
- Coffee freshness & storage — degassing, packaging, freezing beans
- Water quality — hardness, alkalinity, TDS, and why baristas care
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