Variance reduction and SOPs
How to reduce variability in coffee production and brewing through standardized operating procedures (SOPs).
Baristas roasters
Refractometer use and calibration
How to use and calibrate a coffee refractometer to measure TDS (Total Dissolved Solids) for quality control and consistency.
SCA water quality targets
Understand the Specialty Coffee Association’s recommended water parameters for optimal extraction and flavor balance.
Third Wave movement and specialty coffee
In this topic we explore the rise of the Third Wave coffee movement, how it redefined coffee as an artisanal product, and the role of specialty coffee in reshaping global consumption, trade, and culture.