Instant coffee: spray vs freeze drying
The two main industrial methods for producing instant coffee—spray drying and freeze drying—and how they differ in process, cost, and flavor preservation.
Complex flavor
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.
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.
Pacamara and Pacas traits
This topic explores the Pacas and Pacamara coffee varieties, their origins in El Salvador, their distinctive traits, and their importance in specialty coffee cultivation.
Phenology: flowering, fruit set, maturation
This topic explains the phenological cycle of the coffee plant—how it flowers, sets fruit, and matures—and why these stages are critical for yield, quality, and farm management.
Genetics, polyploidy, and inheritance
This topic explores the genetic makeup of coffee species, how polyploidy shaped Arabica’s evolution, and why inheritance patterns are key to breeding programs and future resilience.