Decaf green storage considerations
How decaffeination alters green coffee beans and what storage practices are needed to preserve quality before roasting.
Green coffee
Flavor impacts of decaf methods
How different decaffeination methods affect coffee flavor, body, and aroma, and what this means for specialty coffee drinkers.
Swiss Water Process fundamentals
How the Swiss Water Process removes caffeine from coffee beans using water and activated carbon, preserving flavor without chemical solvents.
Regulatory limits and labeling
The regulatory standards for caffeine content, safety limits, and labeling requirements that affect coffee products worldwide.
Detecting common taints and defects
How to recognize, describe, and differentiate common taints and defects in coffee during sensory evaluation.
Cupping-style brews for evaluation
How cupping-style immersion brews are used to evaluate coffee quality, consistency, and defects in a standardized way.