Sensory training curriculum
How to design a sensory training curriculum for coffee tasters, from beginner to advanced, covering theory, practice, and calibration.
Defects phenolic
Defect libraries and references
How to build and use defect libraries and sensory reference tools to train tasters, improve quality control, and ensure accurate defect detection in coffee.
Detecting common taints and defects
How to recognize, describe, and differentiate common taints and defects in coffee during sensory evaluation.
Premium vs commercial grade distinctions
This topic explains the distinctions between premium (specialty-grade) and commercial-grade coffee, focusing on physical standards, sensory outcomes, and market implications.
Electronic color sorting basics
This topic explains the basics of electronic color sorting in coffee milling, how the machines work, and why they are essential for defect removal and consistency in specialty coffee exports.
Pre-export QA checks
This topic explains the key quality assurance (QA) checks performed before coffee export, ensuring that lots meet international standards for safety, consistency, and flavor integrity.