Essential gear and upgrade path
The core equipment every home coffee brewer should start with, and a suggested upgrade path for improving quality and consistency over time.
Quality control
Scaling to multiple locations
The challenges and strategies of scaling a café business from a single location to multiple outlets while maintaining quality, culture, and profitability.
Bias awareness and blinding
How bias influences sensory evaluation in coffee and how blinding techniques help ensure objectivity and reliability in cupping and testing.
Calibrating across a team
How to align sensory perception across a team of baristas, roasters, or cuppers so evaluations remain consistent and reliable.
Flavor wheel and lexicon use
How to use the Coffee Taster’s Flavor Wheel and Sensory Lexicon to describe and evaluate coffee flavors with accuracy and consistency.
Consistency and recipe cards
Why recipe cards are essential for consistency in beverage preparation and how they help maintain quality across baristas and shifts.