Building a sensory memory bank
How to train your palate by building a sensory memory bank of flavors, aromas, and textures to improve consistency and precision in coffee evaluation.
Stone fruit
Acids: chlorogenic, quinic, citric, malic, phosphoric
This topic explains the major acids present in green coffee, their roles in flavor and stability, and how they transform during roasting and storage.
Regional flavor profiles by continent
This topic explores the characteristic flavor profiles of coffees from different continents, showing how terroir, cultivars, and processing methods shape sensory identities across regions.
Terroir expression by cultivar
This topic explains how different coffee cultivars express terroir—the interaction of genetics with environment—shaping cup profiles, identity, and consumer appreciation of origin.
Cherry anatomy: skin, pulp, mucilage, parchment, silverskin, seed
This topic breaks down the structure of the coffee cherry, layer by layer, showing how each part influences processing, flavor development, and the quality of the final cup.