Safety certifications and compliance
The essential safety certifications and compliance requirements relevant to cafés, roasteries, and coffee professionals, ensuring both legal and ethical operations.
Critical control
Food safety and HACCP basics
The fundamentals of food safety in cafés, the HACCP framework, and how to apply preventive controls to protect customers and comply with regulations.
Quality approval and claims
This topic explains how quality approval works in green coffee trade, what happens when shipments don’t meet contract specifications, and how claims are managed between buyers and sellers.
Moisture targets (≈10–12%) and water activity
This topic explains the importance of hitting correct moisture content and water activity targets in coffee drying, why they matter for stability and quality, and how farmers measure and manage them.
Bed thickness and airflow
This topic explains how bed thickness and airflow are managed in honey and pulped natural coffee processing, why they matter for uniform drying, and their impact on flavor and defect prevention.
Storage prior to hulling
This topic explains best practices for storing dried coffee cherries or parchment before hulling, and how storage conditions affect quality, safety, and market value.