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.
Extraction sour
Golden cup standards and targets
The Golden Cup Standard, how it defines ideal coffee strength and extraction yield, and how to use it as a brewing target.
Common failure modes
The most frequent causes of failed espresso shots, how to recognize them, and how to correct them quickly.
Taste balance framework
How to evaluate and adjust espresso using a taste balance framework that links flavor perception to extraction variables.
Bed depth and flow stability
How the depth of the coffee bed in filter brewing impacts flow stability, extraction balance, and flavor outcome.
Contact time and temperature
How brewing time and water temperature influence extraction, flavor balance, and beverage quality.