Triangle tests and sensory statistics
How to use triangle tests and basic sensory statistics to evaluate differences in coffee samples with confidence.
Measurement & quality controls
Cupping forms and scoring
How to use cupping forms and scoring systems to evaluate coffee quality objectively and consistently.
Thermometers and probe placement
How to correctly use thermometers and position probes for reliable temperature control in coffee brewing and roasting.
Scale accuracy and timing precision
Why precise measurement of mass and time is critical in brewing consistency and quality control.
Calculating EY and TDS accurately
How to correctly calculate extraction yield (EY) and beverage strength (TDS) for precise quality control in coffee brewing.
Refractometer use and calibration
How to use and calibrate a coffee refractometer to measure TDS (Total Dissolved Solids) for quality control and consistency.