Variance reduction and SOPs
How to reduce variability in coffee production and brewing through standardized operating procedures (SOPs).
Measurement tools
Iterative dialing-in workflow
A systematic approach to refining brew parameters step by step until the desired flavor balance is achieved.
Alignment and parallelism
How precise alignment and parallel positioning of burrs affects grind consistency and extraction performance.
Moisture targets (≈10–12%) and water activity
This topic explains the importance of hitting correct moisture content and water activity targets in coffee drying, why they matter for stability and quality, and how farmers measure and manage them.
Color standards and visual cues
This topic explains how color standards and visual cues are used to identify honey process types (white, yellow, red, black), how they develop during drying, and why they matter for consistency and quality assurance.