Bias awareness and blinding
How bias influences sensory evaluation in coffee and how blinding techniques help ensure objectivity and reliability in cupping and testing.
Coffee quality
Triangle testing and statistics
How triangle testing is used in coffee sensory science to determine whether detectable differences exist between samples, and how statistics validate the results.
SCA cupping protocol step-by-step
The official step-by-step Specialty Coffee Association (SCA) cupping protocol used globally to evaluate coffee quality with consistency and objectivity.
Customer feedback loops
How to integrate customer feedback into quality control systems to refine coffee production and service.
Corrective action plans
How to design and implement corrective action plans (CAPs) to address quality deviations and prevent recurrence in coffee production and brewing.
Variance reduction and SOPs
How to reduce variability in coffee production and brewing through standardized operating procedures (SOPs).