Transportation and temperature
How transportation conditions, especially temperature and humidity control, affect roasted coffee freshness and quality during distribution.
Microbial growth
Oxygen absorbers and indicators
How oxygen absorbers and indicators are used in coffee packaging to extend shelf life and provide quality assurance.
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.
Safety and regulatory compliance
Key safety practices and regulatory standards that govern espresso machine operation, installation, and maintenance.
Water activity and microbial risk
This topic explains the role of water activity (a-w) in green coffee, how it influences microbial growth, and why controlling it is essential for food safety and quality preservation.
Oxidation and staling pathways
This topic explains how oxidation and staling occur in green coffee, the chemical pathways involved, and their impact on flavor, quality, and shelf life.