Barista and Brewers Cup competitions
An overview of the World Barista Championship (WBC) and World Brewers Cup (WBrC), their competition formats, skills tested, and career relevance for coffee professionals.
Brewing variables
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.
Tolerance bands and QC gates
How to set tolerance bands and quality control (QC) gates for brewing recipes, ensuring consistency while allowing practical flexibility in production environments.
Cold drip towers and flow control
How cold drip towers work, the role of flow control in extraction, and how they differ from immersion cold brew methods.
Variance reduction and SOPs
How to reduce variability in coffee production and brewing through standardized operating procedures (SOPs).
Optimizing for clarity vs body
How brewing variables can be adjusted to emphasize clarity or body in the cup, depending on desired flavor expression.