Optimizing for clarity vs body
How brewing variables can be adjusted to emphasize clarity or body in the cup, depending on desired flavor expression.
High quality
Sample roasting protocols
This topic explains how to systematically roast small sample batches to evaluate beans before full-scale production.
Resting and degassing post-roast
This topic covers the essential post-roast phase, focusing on resting coffee to allow degassing and stabilize flavors before brewing.
Rate of Rise (RoR) interpretation
This topic covers how to interpret the Rate of Rise (RoR) during coffee roasting, why it’s crucial for controlling roast development, and how to make real-time adjustments based on RoR trends.
Heat transfer: conduction, convection, radiation
This topic explains the three mechanisms of heat transfer—conduction, convection, and radiation—in coffee roasting, how they interact, and their influence on bean development and flavor outcomes.
Traceability and lot coding
This topic explains how traceability and lot coding work in coffee milling, why they are essential for quality assurance, and how they support transparency and trust in specialty markets.