Roasting and Latte Art championships
An overview of the World Coffee Roasting Championship (WCRC) and the World Latte Art Championship (WLAC)—their formats, skills tested, and career relevance for coffee professionals.
Sensory attributes
Open research questions in coffee science
The unresolved questions in coffee science that researchers, baristas, and roasters continue to explore—spanning physics, chemistry, and sensory analysis.
Response surface methodology (RSM)
How Response Surface Methodology (RSM) is applied in coffee research to optimize brewing and roasting by modeling variable interactions.
Blend component alignment
This topic covers how to align individual roast profiles of different coffee components to create a balanced and harmonious blend.
Gas, airflow, drum speed controls
This topic covers how key roaster controls—gas (heat), airflow, and drum speed—affect roast development, bean temperature, and flavor outcomes.