Bias awareness and blinding
How bias influences sensory evaluation in coffee and how blinding techniques help ensure objectivity and reliability in cupping and testing.
How bias influences sensory evaluation in coffee and how blinding techniques help ensure objectivity and reliability in cupping and testing.
How to align sensory perception across a team of baristas, roasters, or cuppers so evaluations remain consistent and reliable.
How to maintain espresso consistency across different baristas by standardizing workflow, training, and communication.