Sensor fusion: TDS + flow + temp
How sensor fusion—combining TDS, flow, and temperature data—provides deeper insight into extraction dynamics and quality control in coffee brewing.
Coffee research
Statistical analysis of brews
How to apply statistical analysis to coffee brewing experiments to evaluate consistency, identify trends, and make data-driven improvements.
Response surface methodology (RSM)
How Response Surface Methodology (RSM) is applied in coffee research to optimize brewing and roasting by modeling variable interactions.
Flavor wheel and lexicon use
How to use the Coffee Taster’s Flavor Wheel and Sensory Lexicon to describe and evaluate coffee flavors with accuracy and consistency.
Climate variability and risk
This topic explores how climate variability and long-term climate change affect coffee production, the risks farmers face, and the strategies being developed to adapt and ensure sustainability.
SL28, SL34, Ruiru 11, Batian
This topic explores the key Kenyan-developed coffee varieties—SL28, SL34, Ruiru 11, and Batian—their origins, traits, flavor profiles, and significance for disease resistance and quality.