Swiss Water Process fundamentals
How the Swiss Water Process removes caffeine from coffee beans using water and activated carbon, preserving flavor without chemical solvents.
Flavor integrity
Decaf vs regular outcomes
How decaffeinated coffee compares to regular coffee in terms of health effects, flavor, and suitability for different individuals.
Heat generation and throughput
How grinder speed, burr type, and throughput influence heat buildup and coffee quality.
Retention and single-dosing
How grinder retention affects freshness and consistency, and the principles behind single-dosing strategies.
Assessing age vs quality trade-offs
This topic explains how to evaluate the trade-offs between the age of green coffee and its quality, how storage conditions influence these trade-offs, and how buyers and roasters make decisions about usability and value.
Oxidation and staling pathways
This topic explains how oxidation and staling occur in green coffee, the chemical pathways involved, and their impact on flavor, quality, and shelf life.