Barista and Brewers Cup competitions
An overview of the World Barista Championship (WBC) and World Brewers Cup (WBrC), their competition formats, skills tested, and career relevance for coffee professionals.
Sensory evaluation
Roasting Intermediate/Professional
The structure and focus of the SCA Roasting Intermediate and Professional modules, which train roasters to move from operational competence to mastery of profiling and production systems.
Sensory training curriculum
How to design a sensory training curriculum for coffee tasters, from beginner to advanced, covering theory, practice, and calibration.
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.
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.
Shelf-life testing protocols
How roasters and researchers establish shelf-life testing protocols to evaluate roasted coffee freshness, flavor retention, and packaging performance.