Principles of Taste What, then, is the true subject of taste? Is it the mouth? It is not. The true subject of taste is the brain. The mouth merely serves as a conduit for information. More precisely, the tongue—together with the diverse taste sensors embedded within it—perceives external stimuli and relays the information to the […]
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2025 Seoul Cafe Show Review Our HIFLUX team participated in this year’s Seoul Cafe Show as the official paper-cup sponsor for the Korea Brewers Cup Championship. The product we introduced was “The Clean Cup”, an eco-friendly cup completely free from the smell of paper. In specialty-coffee shops or event venues, drinking coffee from an ordinary
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Paper filters for coffee extraction are generally available in two color categories: white and yellow-brown. Their coloration is closely associated with whether they undergo a bleaching process. However, beyond the mere change in appearance, bleaching introduces a number of chemical and physical differences that meaningfully influence extraction behavior. In modern manufacturing, both white and brown
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The Principles of Sensation: Understanding the Science Behind How We Experience Coffee This essay offers an opportunity to understand—scientifically and systematically—the sensory principles behind what we experience when drinking coffee: taste, smell, and touch. A scientific understanding of sensation helps us comprehend how we perceive flavor. Why do we perceive sweetness in coffee? When does
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The Impact of Dissolved Minerals on Coffee Flavor Water purification refers to the process of removing impurities from raw water through sedimentation, filtration, and other treatments, in order to produce water that meets safety and quality standards. The sources from which water is drawn are called intake sources or water reservoirs. In Korea, there are
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The Impact of Dissolved Minerals on Coffee Flavor Dissolved minerals commonly found in water include cations such as calcium (Ca²⁺), magnesium (Mg²⁺), sodium (Na⁺), potassium (K⁺), and hydrogen (H⁺), and anions such as bicarbonate (HCO₃⁻), chloride (Cl⁻), sulfate (SO₄²⁻), nitrate (NO₃⁻), and hydroxide (OH⁻). Among these, the ions most relevant to coffee extraction and sensory
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Hydrogen Ion Concentration (pH) In simple terms, pH refers to the concentration of hydrogen ions (H⁺) in an aqueous solution. Although the term “hydrogen ion” is commonly used, free hydrogen ions are highly reactive in water and do not exist in isolation. Instead, they bind with water molecules to form hydronium ions (H₃O⁺). Thus, pH
Alkalinity Alkalinity refers to the water’s capacity to neutralize acid (H⁺). While pH indicates the current chemical condition of a solution, alkalinity represents how well that solution can resist changes in pH when acid is introduced. For this reason, alkalinity is often described as buffering capacity. The primary contributors to alkalinity are bicarbonate ions (HCO₃⁻),
Launch of the “HIFLUX X SOLO” FILTER! We are thrilled to announce the launch of the exclusive HIFLUX FAST FILTER designed specifically for the SOLO dripper. With its design that is both charming and highly technical, the SOLO dripper deserved a filter that fits it perfectly — and after many thoughtful discussions and development, we
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Definition of Hardness To understand hardness, we should first ask why the concept was created. Hardness emerged around the late 19th to early 20th century. During the Industrial Revolution, boilers and steam engines suffered explosions as scale accumulated, and everyday problems arose because soap would not dissolve properly in water. The cause was traced to