Working TheoryCOFFEE · MEASURED WITH INTENTTalk to our team ↗01 / ORIGIN
Follow one batch
through the roast.
We’re developing sensors to help roasters compare green and roasted coffee. This example shows how readings and cupping notes could fit together in one batch record.
Sample batch report
- Roast sample
- ROAST-A
- Taster’s note
- Cocoa aroma, citrus note, rounded texture.
02 / GREEN ASSESSMENT
Begin with
what’s inside.
Meet the coffee before the roast. Connect its origin record with the physical attributes your instruments can measure.
Explore the technology ↗
03 / ROAST & REMEASURE
See what
the roast changes.
The same batch, a new set of observations. Bring pre-roast and post-roast measurements into one record for comparison.
See the paired record ↗
04 / THE CUPPING TABLE
Taste with
intention.
Compare coded lots in repeated cups. Keep sensory descriptions and impressions of quality separate, then connect both to the sample.
The SCA assessment framework
Physical observations, sensory descriptions, impressions of quality and information about the coffee’s origin each have a place in the record.
The Coffee Value Assessment is an organizational reference here, not an SCA certification or endorsement.
Read the SCA framework ↗
05 / REPEAT THE RESULT
Your best roast.
A useful reference.
Compare the next batch with the result you want to repeat. Support a blend’s intended profile and a single origin’s distinctive character.
Explore the sample report ↗
06 / THE FINISHED CUP
A better understanding.
A cup worth repeating.
Origin. Measurement. Roast. Taste. One connected story, with the roaster’s judgment at its heart.
Talk to our team ↗Concept visuals. Equipment designs and capabilities remain in development.