Flavor wheel and lexicon use
How to use the Coffee Taster’s Flavor Wheel and Sensory Lexicon to describe and evaluate coffee flavors with accuracy and consistency.
Tasting notes
Brew bar offerings and rotations
How to design and rotate brew bar offerings—manual filter methods and single-origin features—while keeping the menu dynamic and customer-focused.
Dial-in order of operations
A systematic approach to dialing in espresso by adjusting key variables in the correct order for efficiency and consistency.
Grassy/woody notes from age or process
Identify why grassy or woody flavors appear in coffee and how processing or storage choices contribute.
Sensory-led profile iteration
This topic covers how to use sensory evaluation to refine and optimize roast profiles, linking taste outcomes directly to roasting parameters.