• Advanced roast profiling for particular types of bean (processes, density, flavor-related attributes) and specific extraction methods.
• Blending and advanced sensory analysis for master roasters.
• Roast coffee quality improving programs: standardization of roasting and brewing protocols;
• Developing roast coffee product portfolios and roast coffee menu upgrading; 
• Hot and cold brew improvements and innovation; 
• Coffee pairing with food and deserts; 
• Outcompeting rival blends.

Torch Coffee Lab Yunnan