Drum vs fluid-bed roasters
Understand the fundamental differences between drum and fluid-bed coffee roasters, including how each affects heat transfer, flavor development, and batch consistency.
Complex flavors
Composition: carbohydrates, proteins, lipids
This topic explains the major chemical components of green coffee—carbohydrates, proteins, and lipids—their roles in green coffee stability, and their transformation during roasting.
Mapping terroir to sensory outcomes
This topic explains how terroir factors such as soil, altitude, climate, and farming practices translate into sensory outcomes in the cup, and how these links are mapped and understood by producers, roasters, and consumers.
Shade-grown vs full sun systems
This topic explores the differences between shade-grown and full sun coffee cultivation systems, their impact on yield, quality, biodiversity, and long-term sustainability.
Altitude and temperature effects on growth
This topic explores how altitude and temperature shape coffee growth, yield, and flavor, explaining why terroir is central to coffee’s identity and quality.