Roastery layout and workflow
Understand the optimal design of a roastery space to maximize efficiency, safety, and flow from green beans to packaged coffee.
Coffee quality
Oxidation and staling pathways
This topic explains how oxidation and staling occur in green coffee, the chemical pathways involved, and their impact on flavor, quality, and shelf life.
Moisture migration and condensation control
This topic explains how moisture migration occurs inside coffee shipments, why condensation (“container rain”) is a risk, and the strategies used to protect green coffee quality during transport.
Safety and dust mitigation
This topic explains the safety risks in coffee milling facilities, particularly dust-related hazards, and outlines best practices for protecting workers, equipment, and product quality.
Cup scoring and lot acceptance
This topic explains how cup scoring is used to evaluate coffee quality, the standards applied by the Specialty Coffee Association (SCA), and how scores determine whether lots are accepted or rejected in trade.
Density separation (gravity tables)
This topic explains how density separation using gravity tables is applied in coffee milling, why it matters for quality, and how it improves uniformity and market value.