Water charge temperature choice
How the starting water temperature in a Moka pot affects extraction balance, safety, and flavor outcomes.
Charge temperature
Variance reduction and SOPs
How to reduce variability in coffee production and brewing through standardized operating procedures (SOPs).
Batch records and QC logs
How to use batch records and QC logs to maintain consistency, traceability, and continuous improvement in coffee quality.
Cupping feedback loop
How to use cupping sessions to inform roast adjustments and improve coffee consistency.
Corrective profile adjustments
How to adjust roast profiles to correct defects and achieve consistent cup quality.
Uneven color and heat application
Learn how uneven roasting occurs and strategies to achieve uniform color across a batch.