Agtron color and calibration
This topic covers the use of Agtron meters for measuring roast color and how to properly calibrate devices to ensure consistency across batches.
Best practices
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.
Sensory changes with aging
This topic explains how the sensory profile of coffee evolves with aging in storage, what chemical changes drive these shifts, and how they influence marketability and cup quality.
Impact of age on roast behavior
This topic explains how the age of green coffee affects roasting performance, physical transformations, and flavor outcomes, and why roasters carefully track bean age when designing roast profiles.
Bag permeability and oxygen ingress
This topic explains how the permeability of coffee storage bags affects oxygen exposure, why it accelerates staling, and how different packaging choices influence quality preservation.
Storage temperature and shelf life
This topic explains how storage temperature affects the shelf life of green coffee, the chemistry behind flavor loss, and the best practices to preserve freshness and quality.