Roast levels: light to dark
This topic examines the spectrum of roast levels, from light to dark, and how each affects coffee flavor, aroma, and body.
Acidity body
Gas, airflow, drum speed controls
This topic covers how key roaster controls—gas (heat), airflow, and drum speed—affect roast development, bean temperature, and flavor outcomes.
Cup scoring and lot acceptance
This topic explains how cup scoring is used to evaluate coffee quality, the standards applied by the Specialty Coffee Association (SCA), and how scores determine whether lots are accepted or rejected in trade.
White, yellow, red, and black honey definitions
This topic explains the color-coded honey process variants—white, yellow, red, and black—how they differ in mucilage retention and drying practices, and how these differences influence flavor outcomes.
Quality checkpoints and cupping feedback
This topic explains how quality checkpoints are established during washed coffee processing, and how cupping feedback connects processing practices to final flavor outcomes.