Networking and industry events
How to use networking and coffee industry events to build professional relationships, discover opportunities, and stay current with global coffee trends.
Roasters baristas
Cross-functional feedback loops
How to design cross-functional feedback loops that connect producers, roasters, baristas, and customers in a continuous cycle of quality improvement.
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.
Continuous improvement cycles
How continuous improvement frameworks help refine coffee quality management through iterative evaluation and adjustment.
Langelier and Ryznar indices basics
Understanding water stability indices and how they predict scaling or corrosion tendencies in coffee equipment.
Chloride and corrosion risk
Understand how chloride ions in brewing water can impact coffee equipment and flavor.