Judging criteria and practice
The judging systems used in major coffee competitions and how professionals can practice calibration to prepare for judging roles.
Flavor balance
Roasting and Latte Art championships
An overview of the World Coffee Roasting Championship (WCRC) and the World Latte Art Championship (WLAC)—their formats, skills tested, and career relevance for coffee professionals.
Barista and Brewers Cup competitions
An overview of the World Barista Championship (WBC) and World Brewers Cup (WBrC), their competition formats, skills tested, and career relevance for coffee professionals.
Green, roast, and brew QC checkpoints
How to establish quality control (QC) checkpoints across the coffee supply chain—from green beans, through roasting, to brewing—to ensure consistency and excellence.
Ristretto, normale, lungo targets
The differences between ristretto, normale, and lungo espresso shots, including their target brew ratios, extraction styles, and flavor outcomes.
Bypass percentages and dilution math
How to calculate and apply bypass water (dilution) in coffee brewing, and how bypass percentages affect strength and extraction perception.