Development Time and DTR targets
This topic explains how to manage the development phase of roasting, including how to target the optimal Development Time Ratio (DTR) for flavor and roast consistency.
Brighter acidity
First crack and second crack physics
This topic explains the physics of first crack and second crack in coffee roasting, how they differ, and why they are critical indicators for roast development and flavor outcomes.
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.
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.
Terroir expression by cultivar
This topic explains how different coffee cultivars express terroir—the interaction of genetics with environment—shaping cup profiles, identity, and consumer appreciation of origin.