Bias awareness and blinding
How bias influences sensory evaluation in coffee and how blinding techniques help ensure objectivity and reliability in cupping and testing.
Sensory evaluation
Calibrating across a team
How to align sensory perception across a team of baristas, roasters, or cuppers so evaluations remain consistent and reliable.
Calculating EY and TDS accurately
How to correctly calculate extraction yield (EY) and beverage strength (TDS) for precise quality control in coffee brewing.
Refractometer use and calibration
How to use and calibrate a coffee refractometer to measure TDS (Total Dissolved Solids) for quality control and consistency.
Cupping feedback loop
How to use cupping sessions to inform roast adjustments and improve coffee consistency.
Agtron color and calibration
This topic covers the use of Agtron meters for measuring roast color and how to properly calibrate devices to ensure consistency across batches.