Sensory training curriculum
How to design a sensory training curriculum for coffee tasters, from beginner to advanced, covering theory, practice, and calibration.
Body aftertaste
Shelf-life testing protocols
How roasters and researchers establish shelf-life testing protocols to evaluate roasted coffee freshness, flavor retention, and packaging performance.
Keeping logs and iteration
Why keeping brew logs helps home brewers refine their technique, and how to use iteration to systematically improve coffee quality.
Sensory calibration for espresso
How baristas and tasters align their sensory perception of espresso to ensure consistent evaluation and recipe adjustments.
Cupping feedback loop
How to use cupping sessions to inform roast adjustments and improve coffee consistency.