This is the first episode of a series going through theory of science and research design to support the global coffee community with solid ground when building theories and practices for education, product development and quality control. This is a pretty long and deep series of podcast and only the most patient and eager listener will stay through it all and reap the fruits of their patience. We will provide some very specific guidelines and also be completely honest when going through all the theories in roasting and sensory education that we find both wrong and misleading.