Cupping schedule and calibration
How to design a cupping schedule for ongoing quality checks and how to run calibration sessions to align tasters’ sensory evaluations.
Green coffee
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.
Open research questions in coffee science
The unresolved questions in coffee science that researchers, baristas, and roasters continue to explore—spanning physics, chemistry, and sensory analysis.
Ethiopian buna ceremony
The traditional Ethiopian buna (coffee) ceremony, its rituals, and cultural importance as a cornerstone of hospitality and community.
Carbon accounting and offsets
How carbon accounting applies to the coffee supply chain, methods of calculating emissions, and the role of offsets in achieving sustainability goals.
Packaging sustainability and recycling
The environmental impact of coffee packaging, challenges with recycling, and innovations that aim to make packaging more sustainable.