Premium vs commercial grade distinctions
This topic explains the distinctions between premium (specialty-grade) and commercial-grade coffee, focusing on physical standards, sensory outcomes, and market implications.
Milling, sorting & grading
Defect identification and counts (SCA)
This topic explains how defects are identified and counted in coffee according to Specialty Coffee Association (SCA) standards, why this matters for grading, and how it influences specialty classification.
Electronic color sorting basics
This topic explains the basics of electronic color sorting in coffee milling, how the machines work, and why they are essential for defect removal and consistency in specialty coffee exports.
Screen size grading standards
This topic explains screen size grading standards in coffee milling, how they are measured, why they matter for market classification, and their impact on roasting and flavor consistency.
Density separation (gravity tables)
This topic explains how density separation using gravity tables is applied in coffee milling, why it matters for quality, and how it improves uniformity and market value.
Hulling and polishing systems
This topic explains how coffee is hulled and polished during dry milling, the types of equipment used, and how these steps influence bean quality, appearance, and market acceptance.