Scale accuracy and timing precision
Why precise measurement of mass and time is critical in brewing consistency and quality control.
Quality control
Refractometer use and calibration
How to use and calibrate a coffee refractometer to measure TDS (Total Dissolved Solids) for quality control and consistency.
Heat generation and throughput
How grinder speed, burr type, and throughput influence heat buildup and coffee quality.
Customer communication on defects
How to effectively inform customers about coffee defects and maintain trust.
Agtron color and calibration
This topic covers the use of Agtron meters for measuring roast color and how to properly calibrate devices to ensure consistency across batches.
Blending vs single-origin strategies
This topic explains the differences between blending and single-origin strategies in coffee, why roasters choose one over the other, and how these approaches affect quality, branding, and consumer experience.