Quakers: identification and removal
Understand how to spot quakers in roasted coffee and best practices for removing them to protect cup quality.
Hand sorting
Electronic color sorting basics
This topic explains the basics of electronic color sorting in coffee milling, how the machines work, and why they are essential for defect removal and consistency in specialty coffee exports.
Density separation (gravity tables)
This topic explains how density separation using gravity tables is applied in coffee milling, why it matters for quality, and how it improves uniformity and market value.
Cleanliness and foreign matter control
This topic explains why cleanliness and foreign matter control are critical in natural (dry) coffee processing, the common contaminants that occur, and how producers prevent them to protect quality and safety.
Selective cherry picking and sorting
This topic explains the importance of selective cherry picking and sorting in natural (dry) coffee processing, and how these steps affect quality, consistency, and flavor.
Cherry reception and flotation sorting
This topic explains the first steps in washed coffee processing—cherry reception and flotation sorting—detailing how farmers ensure only ripe, quality cherries move forward in the process.