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WORKING THEORY / THE OVERVIEW

Coffee quality.
A connected view.

We’re developing sensors to help coffee processors assess quality before and after roasting—and connect those observations with cupping and batch consistency.

In development. The illustrations show the workflow we plan to test with coffee teams.

Green-coffee sensing equipment conceptCONCEPT VISUAL

01 / Before the roast.

Establish the starting point.

Keep the lot identity, origin information and sampling conditions together. The proposed sensing workflow would add supported physical measurements to that record.

Input quality · physical observations

Explore green assessment ↗
Coffee roaster conceptCONCEPT VISUAL

02 / After the roast.

See the same coffee in context.

Connect the roasted sample to the incoming lot and the roast record. Compare supported observations with the quality reference your team wants to repeat.

Paired samples · roast context

Explore roast comparison ↗
Cupping bowls and spoons conceptCONCEPT VISUAL

03 / At the cupping table.

Bring people into the record.

Record sensory descriptions and impressions of quality separately, then connect them to the sample. Instrument readings and a taster’s observations each have a place.

Sensory description · quality judgment

Explore the cupping table ↗
Two coffee samples for comparisonCONCEPT VISUAL

04 / Into the next batch.

Keep a useful reference.

Use the connected record to ask better questions about the next roast, blend or single origin. Repeatability and any performance claims still need validation.

Batch history · consistency research

Explore batch comparison ↗

FOLLOW THE INFORMATION

What might the
record look like?

Open an illustrative batch record. Move between receiving, green assessment, roasting and cupping to see how the pieces connect.

Open the sample report ↗
ILLUSTRATIVE RECORDWT—DEMO—001
Lot identityConnected
Instrument readingsPending validation
Sensory notesExample entries

One lot. Separate observations.
A clearer place to compare them.

A FEW USEFUL ANSWERS

Before we talk.

Does this replace cupping?

Our direction is to connect instrument observations with human sensory assessment. Cupping descriptions and the taster’s judgment remain part of the record.

Can the sensors predict flavor or caffeine today?

Flavor modeling and possible caffeine estimation remain research questions. They are not current validated product capabilities.

Can we discuss our workflow or a potential pilot?

Yes. Tell Gabe what your team is trying to assess and where consistency is difficult. Pilot scope, availability and suitability would be discussed individually.

Start a pilot conversation ↗