Basket geometry and flow
How basket geometry—diameter, depth, and hole pattern—affects espresso flow dynamics, extraction balance, and flavor outcomes.
Defect rates
Measuring and reducing defect rates
How to quantify roast defects systematically and implement strategies to reduce them for consistent quality.
Post-harvest handling SOPs
This topic explains the role of Standard Operating Procedures (SOPs) in post-harvest handling of coffee, outlining best practices for consistency, quality control, and traceability.
Quality checkpoints and cupping feedback
This topic explains how quality checkpoints are established during washed coffee processing, and how cupping feedback connects processing practices to final flavor outcomes.
Depulping equipment and settings
This topic covers the equipment and settings used in depulping coffee cherries, how the process works, and why calibration is essential for quality and efficiency in washed coffee processing.