Corrective action plans
How to design and implement corrective action plans (CAPs) to address quality deviations and prevent recurrence in coffee production and brewing.
Grind size
Variance reduction and SOPs
How to reduce variability in coffee production and brewing through standardized operating procedures (SOPs).
Cupping forms and scoring
How to use cupping forms and scoring systems to evaluate coffee quality objectively and consistently.
Iterative dialing-in workflow
A systematic approach to refining brew parameters step by step until the desired flavor balance is achieved.
Optimizing for clarity vs body
How brewing variables can be adjusted to emphasize clarity or body in the cup, depending on desired flavor expression.
Modeling puck resistance over time
How the resistance of a coffee puck evolves during the brewing process, influencing flow rate and extraction dynamics.