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.
Body balance
Pre-wetting and blooming options
How pre-wetting and blooming techniques can be adapted to Moka pot and ibrik methods, and their effects on extraction and flavor.
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.
Cupping-style brews for evaluation
How cupping-style immersion brews are used to evaluate coffee quality, consistency, and defects in a standardized way.
Cupping forms and scoring
How to use cupping forms and scoring systems to evaluate coffee quality objectively and consistently.
Percolation vs immersion dynamics
Understanding how water flow dynamics—percolation vs immersion—affect coffee extraction and flavor development.