Common faults: scorching and bitterness
The common faults in ibrik and Moka pot brewing that lead to scorching and bitterness, and how to prevent them.
Clean equipment
Food pairing and allergen management
How to design thoughtful food pairings for coffee menus while ensuring safe allergen management in a café setting.
Microbial safety and shelf life
Why microbial growth is a concern in cold coffee, how to minimize risks, and best practices for safe storage and shelf life management.
Defect control during fermentation
This topic explains the common defects that can occur during coffee fermentation in washed processing, their causes, and the management practices that prevent them.
Depulping equipment and settings
This topic covers the equipment and settings used in depulping coffee cherries, how the process works, and why calibration is essential for quality and efficiency in washed coffee processing.