Quality Control and Sensory Evaluation for Roasters

"You can't hit a target you can't taste".
A roaster's most important skill is their ability to taste and describe coffee. Learn how professional QC programs work and how you can design a systematic protocol to build consistency in your product line, your roast profiles, and overcome seasonal changes to green coffee availability.
We employ traditional sensory skill-building exercises and high-level group calibration to work as a more effective sensory team. This helps us source better greens, develop more accurate tasting notes for web and retail descriptions, and provide valuable feedback for our roasting customers. In this session, we will share these approaches as well as demonstrate how we use coffee analysis tools to support our work as roasters and instructors.
This is a free session included in your general admission.