People ask me what goes into formulating and developing a single serve product in the coffee industry for specialty coffee roasters. Let me show you some of the process that we start with. The cupping. Coffee is Varai between 12 and 16 iterations, all are brewed and tasted as well as measured for total dissolved solids, using specialty coffee refractometers. My goal is to reach SCA Golden cup levels of standard quality, but based around the roasters subjective tastes and opinions.