Quakers: identification and removal
Understand how to spot quakers in roasted coffee and best practices for removing them to protect cup quality.
Key concepts
Grassy/woody notes from age or process
Identify why grassy or woody flavors appear in coffee and how processing or storage choices contribute.
Smoky/ashy flavors and solutions
Understand why smoky or ashy flavors appear in coffee and how to prevent or fix them.
Baked and underdeveloped profiles
Learn to identify baked and underdeveloped roast profiles and understand their causes and remedies.
Scorching and tipping causes
Understand why scorching and tipping occur during roasting and how to prevent them.
Spare parts and downtime planning
How to maintain roaster uptime by managing spare parts inventory and planning for downtime.