Shot time vs flow profiling
The relationship between shot time, flow rate, and pressure profiling, and how they shape espresso extraction and flavor.
Clarity sweetness
Sensory-led profile iteration
This topic covers how to use sensory evaluation to refine and optimize roast profiles, linking taste outcomes directly to roasting parameters.
Color standards and visual cues
This topic explains how color standards and visual cues are used to identify honey process types (white, yellow, red, black), how they develop during drying, and why they matter for consistency and quality assurance.
Risk of over-fermentation
This topic explains why honey and pulped natural processes carry risks of over-fermentation, the conditions that cause it, and how producers manage these risks to protect cup quality.
Defect control during fermentation
This topic explains the common defects that can occur during coffee fermentation in washed processing, their causes, and the management practices that prevent them.
Fermentation methods: dry, wet, semi-dry
This topic explains the three main fermentation methods used in washed coffee—dry, wet, and semi-dry—how they differ, their effects on processing efficiency, and their influence on flavor outcomes.