Sampling and trier technique
This topic covers how to properly sample coffee beans during roasting using a trier, ensuring accurate roast monitoring and consistency across batches.
Bean development
Managing RoR flicks and crashes
This topic explains how to monitor and control sudden fluctuations in Rate of Rise (RoR) during roasting, ensuring a smooth, predictable roast curve.
Heat transfer: conduction, convection, radiation
This topic explains the three mechanisms of heat transfer—conduction, convection, and radiation—in coffee roasting, how they interact, and their influence on bean development and flavor outcomes.
Nutrient uptake and deficiencies
This topic explains how coffee plants absorb nutrients from the soil, the role of each essential nutrient, and how deficiencies manifest in visible symptoms and reduced productivity.
Photosynthesis, shade response, and stress
This topic explores how coffee plants capture energy through photosynthesis, how they respond to shade versus direct sunlight, and how environmental stress affects their growth, yield, and cup quality.