Nitrogen flushing and MAP
How nitrogen flushing and Modified Atmosphere Packaging (MAP) are used to preserve roasted coffee freshness by controlling oxygen exposure.
Ensuring coffee
Customer feedback loops
How to integrate customer feedback into quality control systems to refine coffee production and service.
First crack and second crack physics
This topic explains the physics of first crack and second crack in coffee roasting, how they differ, and why they are critical indicators for roast development and flavor outcomes.
Preservation strategies
This topic explains the key strategies used to preserve green coffee quality during storage and transport, focusing on packaging, climate control, and handling practices that slow aging and staling.
Storage temperature and shelf life
This topic explains how storage temperature affects the shelf life of green coffee, the chemistry behind flavor loss, and the best practices to preserve freshness and quality.
Importers, exporters, and direct trade
This topic explains the roles of importers and exporters in coffee logistics, how direct trade differs, and the benefits and challenges of each system for producers and buyers.