Green, roast, and brew QC checkpoints
How to establish quality control (QC) checkpoints across the coffee supply chain—from green beans, through roasting, to brewing—to ensure consistency and excellence.
Quality cup
Resting and degassing post-roast
This topic covers the essential post-roast phase, focusing on resting coffee to allow degassing and stabilize flavors before brewing.
Rate of Rise (RoR) interpretation
This topic covers how to interpret the Rate of Rise (RoR) during coffee roasting, why it’s crucial for controlling roast development, and how to make real-time adjustments based on RoR trends.
Defect identification and counts (SCA)
This topic explains how defects are identified and counted in coffee according to Specialty Coffee Association (SCA) standards, why this matters for grading, and how it influences specialty classification.