Building a sensory memory bank
How to train your palate by building a sensory memory bank of flavors, aromas, and textures to improve consistency and precision in coffee evaluation.
Citric acid
Calibrating across a team
How to align sensory perception across a team of baristas, roasters, or cuppers so evaluations remain consistent and reliable.
Acidity types and tactile feel
The different types of acidity found in coffee, how they are perceived, and their tactile sensations that shape overall flavor balance.
Descaling protocols and risks
How descaling works in espresso machines, when to apply it, and the potential risks if done incorrectly.
Acids: chlorogenic, quinic, citric, malic, phosphoric
This topic explains the major acids present in green coffee, their roles in flavor and stability, and how they transform during roasting and storage.