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In precision disciplines such as shooting, the ability to hit the target depends on two key factors: accuracy and precision. Accuracy refers to how close the shots are to the bullseye, while precision describes how close the shots are to one another. A shooter who consistently places shots tightly together, even slightly away from the…
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On August 15, 2025, Coffee Academy Canada and Dawnbird Coffee Roasters, together with a team of dedicated volunteers, hosted the first session of Taste & Talk in Toronto. The event was warmly welcomed by MITFAR Café, who not only hosted the gathering but also supported it as a sponsor. Green coffees were sourced by MACARENA Coffee Importers…
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When evaluating coffee sensory attributes, accurate and reliable results depend not only on identifying flavours and aromas qualitatively but also on measuring these sensory attributes quantitatively. Quantitative measurement and standardized sensory evaluation methods ensure consistent, objective, and reproducible results, crucial for the coffee industry. Two core responsibilities of professional coffee evaluators (cuppers) include: 1. Identifying and…
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In the first part of this series, we explored the fundamental of the Check-All-That-Apply (CATA) method and its role in sensory evaluation within the coffee industry. Now, we’ll delve into how coffee businesse like coffee shops and roasteries can apply CATA in their daily operations to gain insights into customer preferences and improve product offerings,…
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The Check-All-That-Apply (CATA) method is a sensory evaluation tool widely utilized across the food and beverage industries for profiling products. In the coffee sector; it captures a range of sensory attributes by allowing assessors to select descriptors that apply to the product, Its adaptability and simplicity makes CATA accessible to both trained and untrained assessors,…
Safa Salehi
Coffee Expert & Instructor
Welcome to my world of coffee! With over 20 years of experience in the coffee industry, I am passionate about every aspect of coffee, from bean to cup. As a certified professional in barista skills, brewing, green coffee, sensory skills, and roasting, I have dedicated my career to mastering and sharing the art and science of coffee.
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