Darcy-style intuition for flow in beds
How to conceptualize water flow through coffee grounds using principles inspired by Darcy’s Law, connecting pressure, resistance, and flow rate.
Bed thickness
Post-harvest handling SOPs
This topic explains the role of Standard Operating Procedures (SOPs) in post-harvest handling of coffee, outlining best practices for consistency, quality control, and traceability.
Data logging and repeatability
This topic explains how data logging in honey and pulped natural processes supports repeatability, consistency, and quality improvement across harvests.
Impact of altitude and humidity
This topic explains how altitude and humidity influence honey and pulped natural processing, affecting drying times, fermentation dynamics, and final flavor outcomes.
Color standards and visual cues
This topic explains how color standards and visual cues are used to identify honey process types (white, yellow, red, black), how they develop during drying, and why they matter for consistency and quality assurance.
Bed thickness and airflow
This topic explains how bed thickness and airflow are managed in honey and pulped natural coffee processing, why they matter for uniform drying, and their impact on flavor and defect prevention.