Importer and roaster margin structure
How importers and roasters build margins into coffee pricing, balancing costs, risk, and profitability across the supply chain.
Factors affecting
Body, viscosity, and colloids
How body in coffee is perceived, the role of viscosity and colloidal particles, and how processing and brewing influence tactile sensations.
Modeling puck resistance over time
How the resistance of a coffee puck evolves during the brewing process, influencing flow rate and extraction dynamics.
Darcy-style intuition for flow in beds
How to conceptualize water flow through coffee grounds using principles inspired by Darcy’s Law, connecting pressure, resistance, and flow rate.
Hulling and polishing systems
This topic explains how coffee is hulled and polished during dry milling, the types of equipment used, and how these steps influence bean quality, appearance, and market acceptance.
Planting density and spacing
This topic explains how planting density and spacing affect coffee growth, yield, and quality, and provides guidelines for optimizing farm layout under different conditions.