Cupping schedule and calibration
How to design a cupping schedule for ongoing quality checks and how to run calibration sessions to align tasters’ sensory evaluations.
Acidity body
Keeping logs and iteration
Why keeping brew logs helps home brewers refine their technique, and how to use iteration to systematically improve coffee quality.
Sweetness perception and roast effects
How sweetness in coffee is perceived, what compounds contribute to it, and how roast development influences sweetness expression.
SCA cupping protocol step-by-step
The official step-by-step Specialty Coffee Association (SCA) cupping protocol used globally to evaluate coffee quality with consistency and objectivity.
Pressure profiling hardware
How different espresso machine hardware designs enable pressure profiling, and how this impacts extraction control.
Pressure, temperature, and flow
How pressure, temperature, and flow interact to control espresso extraction and flavor balance.