Stages: drying, Maillard, development
This topic explains the three key stages of coffee roasting—drying, Maillard, and development—what happens chemically and physically in each, and how they shape the final cup profile.
Acidity sweetness
Assessing age vs quality trade-offs
This topic explains how to evaluate the trade-offs between the age of green coffee and its quality, how storage conditions influence these trade-offs, and how buyers and roasters make decisions about usability and value.
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.
Time, temperature, pH monitoring
This topic explains how monitoring time, temperature, and pH during washed coffee fermentation ensures consistent quality, prevents defects, and enhances flavor outcomes.
Controlled fermentation variables
This topic explains the key variables that influence coffee fermentation, how they are controlled, and their impact on flavor development and consistency in processing.
Regional flavor profiles by continent
This topic explores the characteristic flavor profiles of coffees from different continents, showing how terroir, cultivars, and processing methods shape sensory identities across regions.