Community impact and partnerships
How coffee companies and cooperatives build partnerships that create positive social and economic impacts in farming communities.
Central america
Brew bar offerings and rotations
How to design and rotate brew bar offerings—manual filter methods and single-origin features—while keeping the menu dynamic and customer-focused.
Screen size grading standards
This topic explains screen size grading standards in coffee milling, how they are measured, why they matter for market classification, and their impact on roasting and flavor consistency.
Soaking and flavor outcomes
This topic explains the practice of soaking coffee after fermentation, why some origins use it, and how it affects flavor, cleanliness, and consistency in washed coffee profiles.
Demucilagination and enzymatic aids
This topic explains demucilagination—the removal of mucilage from coffee beans—through mechanical and enzymatic methods, comparing them with traditional fermentation and highlighting their impact on efficiency and flavor.
Environmental footprint and water use
This topic explores the environmental impacts of different coffee processing methods, focusing on water use, waste management, and strategies to reduce the ecological footprint of processing.