Retention sampling and archives
How to establish retention sampling and archive systems for green, roasted, and brewed coffee to support quality control, traceability, and dispute resolution.
Cool dry
Customer storage education
How to educate customers on best practices for storing coffee at home, ensuring freshness and a better drinking experience.
Light, oxygen, and heat control
How light, oxygen, and heat accelerate staling in roasted coffee, and best practices for controlling these factors in storage and packaging.
Degassing and CO2 curves
How roasted coffee degasses CO₂ over time, why it matters for freshness, and how to manage storage and brewing around degassing curves.
Oil on beans and degradation
Understand why oils appear on roasted coffee beans and how this relates to bean degradation and roast quality.
Grassy/woody notes from age or process
Identify why grassy or woody flavors appear in coffee and how processing or storage choices contribute.