Customer feedback loops
How to integrate customer feedback into quality control systems to refine coffee production and service.
Roast profiles
Cupping feedback loop
How to use cupping sessions to inform roast adjustments and improve coffee consistency.
Measuring and reducing defect rates
How to quantify roast defects systematically and implement strategies to reduce them for consistent quality.
Burners, airflow paths, and chimneys
Explore how burners, airflow management, and chimney design impact heat distribution, roast consistency, and smoke/degassing control in coffee roasting systems.
Blend component alignment
This topic covers how to align individual roast profiles of different coffee components to create a balanced and harmonious blend.
Sampling and trier technique
This topic covers how to properly sample coffee beans during roasting using a trier, ensuring accurate roast monitoring and consistency across batches.