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.
Importance understanding
Spot vs forward purchasing
This topic explains the difference between spot and forward purchasing in green coffee trade, their advantages and risks, and how buyers and producers use them to manage supply and pricing.
Typica and Bourbon lineages
This topic explores the two foundational Arabica lineages—Typica and Bourbon—their origins, spread, genetic traits, and importance for modern coffee cultivation and flavor diversity.
Phenology: flowering, fruit set, maturation
This topic explains the phenological cycle of the coffee plant—how it flowers, sets fruit, and matures—and why these stages are critical for yield, quality, and farm management.
Cherry anatomy: skin, pulp, mucilage, parchment, silverskin, seed
This topic breaks down the structure of the coffee cherry, layer by layer, showing how each part influences processing, flavor development, and the quality of the final cup.