SCA Coffee Skills Program modules
An overview of the Specialty Coffee Association (SCA) Coffee Skills Program (CSP), its structure, and the key modules that support professional coffee careers.
Bitterness body
Response surface methodology (RSM)
How Response Surface Methodology (RSM) is applied in coffee research to optimize brewing and roasting by modeling variable interactions.
Irish coffee technique and balance
The proper preparation of Irish coffee, its history, and how to achieve the perfect balance of coffee, whiskey, sugar, and cream.
Sensory calibration for espresso
How baristas and tasters align their sensory perception of espresso to ensure consistent evaluation and recipe adjustments.
Dial-in order of operations
A systematic approach to dialing in espresso by adjusting key variables in the correct order for efficiency and consistency.
Taste balance framework
How to evaluate and adjust espresso using a taste balance framework that links flavor perception to extraction variables.