Judging criteria and practice
The judging systems used in major coffee competitions and how professionals can practice calibration to prepare for judging roles.
Control consistency
Roasting and Latte Art championships
An overview of the World Coffee Roasting Championship (WCRC) and the World Latte Art Championship (WLAC)—their formats, skills tested, and career relevance for coffee professionals.
Kettles and temperature control
The role of kettles and temperature control in home brewing, and how to choose the right tools for precision and consistency.
Demucilagination and enzymatic aids
This topic explains demucilagination—the removal of mucilage from coffee beans—through mechanical and enzymatic methods, comparing them with traditional fermentation and highlighting their impact on efficiency and flavor.
Time, temperature, pH monitoring
This topic explains how monitoring time, temperature, and pH during washed coffee fermentation ensures consistent quality, prevents defects, and enhances flavor outcomes.