Nitrogen flushing and MAP
How nitrogen flushing and Modified Atmosphere Packaging (MAP) are used to preserve roasted coffee freshness by controlling oxygen exposure.
Life weeks
Whole bean vs ground stability
Why whole beans stay fresher longer than ground coffee, and how particle size impacts oxidation, aroma loss, and shelf life.
House syrups, infusions, and reductions
How to create café-made syrups, infusions, and reductions that elevate coffee menus with unique flavors while maintaining consistency and cost control.
Packaging cold beverages
How packaging choices affect cold coffee quality, safety, and consumer experience, from café service to retail bottling.
Microbial safety and shelf life
Why microbial growth is a concern in cold coffee, how to minimize risks, and best practices for safe storage and shelf life management.