Q Grader pathway and calibration
The steps to become a Licensed Q Grader, the global standard for professional coffee tasters, and the role of ongoing calibration in maintaining certification.
Arabica robusta
Quality tiers and specialty instant
The different quality tiers in instant coffee production, how specialty instant differs from commodity products, and the innovations driving this segment.
Alkaloids: caffeine and trigonelline
This topic explains the main alkaloids in green coffee—caffeine and trigonelline—their roles in plant defense, human perception, and how they transform during roasting.
Acids: chlorogenic, quinic, citric, malic, phosphoric
This topic explains the major acids present in green coffee, their roles in flavor and stability, and how they transform during roasting and storage.
Composition: carbohydrates, proteins, lipids
This topic explains the major chemical components of green coffee—carbohydrates, proteins, and lipids—their roles in green coffee stability, and their transformation during roasting.
Latitude and the Coffee Belt
This topic introduces the concept of the Coffee Belt—the latitudinal zone where coffee grows best—explaining its geographic range, climatic conditions, and why it is central to global coffee production.