Extraction yield and beverage strength
How the amount of coffee extracted relates to the final beverage strength and flavor.
Acidity body
Cupping feedback loop
How to use cupping sessions to inform roast adjustments and improve coffee consistency.
Sample roasting protocols
This topic explains how to systematically roast small sample batches to evaluate beans before full-scale production.
Blend component alignment
This topic covers how to align individual roast profiles of different coffee components to create a balanced and harmonious blend.
Sensory-led profile iteration
This topic covers how to use sensory evaluation to refine and optimize roast profiles, linking taste outcomes directly to roasting parameters.
Development Time and DTR targets
This topic explains how to manage the development phase of roasting, including how to target the optimal Development Time Ratio (DTR) for flavor and roast consistency.