Cupping feedback loop
How to use cupping sessions to inform roast adjustments and improve coffee consistency.
Cupping results
Scaling from sample to production
This topic explains how to translate insights from sample roasts into consistent full-batch production profiles.
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.
Assessing age vs quality trade-offs
This topic explains how to evaluate the trade-offs between the age of green coffee and its quality, how storage conditions influence these trade-offs, and how buyers and roasters make decisions about usability and value.
Traceability and lot coding
This topic explains how traceability and lot coding work in coffee milling, why they are essential for quality assurance, and how they support transparency and trust in specialty markets.
Cup scoring and lot acceptance
This topic explains how cup scoring is used to evaluate coffee quality, the standards applied by the Specialty Coffee Association (SCA), and how scores determine whether lots are accepted or rejected in trade.