Internal competitions and learning
How to design and run internal competitions as a tool for barista development, sensory calibration, and continuous learning within a coffee program.
Espresso shots
Sensor fusion: TDS + flow + temp
How sensor fusion—combining TDS, flow, and temperature data—provides deeper insight into extraction dynamics and quality control in coffee brewing.
Distribution methods (stockfleth, OCD tools)
The most common espresso distribution techniques—manual methods like Stockfleth’s move and mechanical tools like OCD—and how they influence puck uniformity.
Corrective action plans
How to design and implement corrective action plans (CAPs) to address quality deviations and prevent recurrence in coffee production and brewing.
Acceptance thresholds and tolerances
How to set clear quality thresholds and tolerances to ensure consistency in coffee production and brewing.
Modeling puck resistance over time
How the resistance of a coffee puck evolves during the brewing process, influencing flow rate and extraction dynamics.