Sensory calibration for espresso
How baristas and tasters align their sensory perception of espresso to ensure consistent evaluation and recipe adjustments.
Quality control
Data logging for espresso
How to use data logging to track espresso variables, improve consistency, and support recipe development.
Corrective action plans
How to design and implement corrective action plans (CAPs) to address quality deviations and prevent recurrence in coffee production and brewing.
Acceptance thresholds and tolerances
How to set clear quality thresholds and tolerances to ensure consistency in coffee production and brewing.
Batch records and QC logs
How to use batch records and QC logs to maintain consistency, traceability, and continuous improvement in coffee quality.
Triangle tests and sensory statistics
How to use triangle tests and basic sensory statistics to evaluate differences in coffee samples with confidence.