Afterburners and emissions control
Explore how afterburners and emissions control systems reduce smoke, VOCs, and particulate matter during coffee roasting, ensuring compliance and cleaner operations.
High temperatures
Safety and fire prevention
This topic covers essential safety practices during coffee roasting, including fire prevention, emergency protocols, and proper equipment handling.
Storage temperature and shelf life
This topic explains how storage temperature affects the shelf life of green coffee, the chemistry behind flavor loss, and the best practices to preserve freshness and quality.
Defect control during fermentation
This topic explains the common defects that can occur during coffee fermentation in washed processing, their causes, and the management practices that prevent them.
Photosynthesis, shade response, and stress
This topic explores how coffee plants capture energy through photosynthesis, how they respond to shade versus direct sunlight, and how environmental stress affects their growth, yield, and cup quality.