Method reference
Brewing methods
| Method | Starting logic | Control focus |
|---|---|---|
| Espresso | Start with dose + yield ratio, then validate time and taste. | Track dose, yield, time, temperature, grinder, sensory notes. |
| V60 / pour-over | Use coffee mass, total water, temperature, bloom, pours and total time. | Control grind, pour rate, agitation and drawdown. |
| French Press | Immersion ratio + contact time + decanting discipline. | Prevent finished brew from sitting on grounds too long. |
| AeroPress | Standardize ratio, steep, agitation, press and bypass. | Change one dimension at a time. |
| Iced / flash brew | Treat ice as part of total water and final dilution. | Evaluate at multiple drinking-time points. |
Espresso troubleshooting
| Fast + thin + sharp | Check grind, dose, puck prep, yield, channeling and freshness. |
|---|---|
| Slow + dry/harsh | Check grind, dose, yield, distribution and roast suitability. |
| Shot-to-shot variation | Prioritize workflow, grinder retention/clumping, dose variance and machine stability. |
| Milk drink tastes weak | Review espresso concentration, shot count, milk volume and cup size before adding darker roast by default. |
Roasting checkpoints
| Green intake | Lot ID, process, crop year, condition, moisture/water activity if available, sample cup. |
|---|---|
| Charge & early roast | Batch size, machine state, charge condition, energy plan. |
| Browning | Monitor momentum and aroma/color development; avoid reactive late corrections. |
| First crack | Record timing and energy/airflow context. |
| Drop & QC | Total time, drop condition, roast loss, color if available, rest, cupping and release decision. |
Shift hygiene checklist
- Clean and dry baskets/portafilters.
- Steam wand wiped and purged according to SOP.
- Grinder chute and work area free of stale buildup.
- Milk and cold ingredients within approved storage conditions.
- Ice scoop and bin handled as food-contact items.
- Scales clean and functional.
- Backflush/cleaning schedule completed according to machine guidance.
- Cleaning chemicals labeled, stored and used correctly.
- Allergen/cross-contact controls followed.
- Opening and closing exceptions logged and escalated.
Simple evaluation framework
Descriptive tasting order
- Fragrance / aroma
- Acidity character and intensity
- Sweetness
- Bitterness
- Body / mouthfeel
- Flavor descriptors
- Aftertaste
- Balance
- Taints/faults or unusual notes
- Overall decision and next action
QC record minimum
- Sample or lot ID
- Date and evaluator
- Roast/sample preparation
- Water and brew method
- Recipe and key variables
- Sensory description
- Pass / review / reject decision
- Corrective action or next trial
- Owner and due date
Core coffee terms
Use these as working definitions for Academy discussions; operational teams may add machine- or process-specific terms.
Perceived brightness or sour-related sensation; quality depends on type, balance and intensity.
Drying, puckering mouthfeel often associated with polyphenols or uneven/excessive extraction.
Initial wetting phase in many pour-over recipes used to release gas and saturate grounds.
Relationship between coffee input and beverage or brewing-water output depending on method.
Water taking preferential paths through a coffee bed, causing uneven extraction.
The moment green coffee is loaded into a roaster and the thermal starting condition.
A standardized tasting approach used to evaluate coffee samples.
Roast phase after first crack; useful analytically but not a standalone quality metric.
Iterative process of adjusting a brewing recipe/grinder to reach a sensory target.
Dissolving soluble compounds from roasted coffee into water.
Audible/physical event during roasting as internal pressure causes structural changes.
Geographical Indication; a legally defined collective origin-related intellectual property framework.
Water property related largely to calcium and magnesium ions.
Processing style where varying mucilage remains on the seed during drying.
Fine, integrated milk foam with small bubbles and glossy texture.
Coffee dried with fruit around the seed before removal.
Rate of Rise; rate of bean-temperature change over time in roasting.
Total dissolved solids; in brewing it may refer to water composition or beverage strength depending on context.
Interaction of geography, climate, plant material and human practice influencing agricultural expression.
Processing where fruit/mucilage is substantially removed before final drying.
Measure related to available water for chemical/microbial activity; useful in green-coffee storage control.
Giling basah; parchment is removed at relatively high moisture before final drying.
Output beverage mass in espresso or production quantity depending on context.
Instrument used to estimate dissolved solids in a beverage; useful when properly calibrated and interpreted.