Sensory training curriculum
How to design a sensory training curriculum for coffee tasters, from beginner to advanced, covering theory, practice, and calibration.
Ensures consistent
Maintenance and gasket replacement
How to maintain a Moka pot or ibrik, with a focus on cleaning routines, gasket care, and safe replacement practices.
Dilution and strength targeting
How to control strength in cold coffee by managing brew concentration and dilution, ensuring balance and consistency.
Testing kits and titration
How to monitor and verify water composition for coffee using practical testing methods.
pH, TDS, and conductivity
Understand how pH, total dissolved solids (TDS), and conductivity affect coffee extraction and flavor.
Carbonate system and buffering
Explore how the carbonate system contributes to water's buffering capacity and its impact on coffee extraction.