Consumer education on decaf
How to educate consumers about decaf coffee, address misconceptions, and highlight its role in specialty coffee culture.
Specialty grade
Quality tiers and specialty instant
The different quality tiers in instant coffee production, how specialty instant differs from commodity products, and the innovations driving this segment.
Detecting common taints and defects
How to recognize, describe, and differentiate common taints and defects in coffee during sensory evaluation.
SCA cupping protocol step-by-step
The official step-by-step Specialty Coffee Association (SCA) cupping protocol used globally to evaluate coffee quality with consistency and objectivity.
Acceptance thresholds and tolerances
How to set clear quality thresholds and tolerances to ensure consistency in coffee production and brewing.
Cupping forms and scoring
How to use cupping forms and scoring systems to evaluate coffee quality objectively and consistently.