Green, roast, and brew QC checkpoints
How to establish quality control (QC) checkpoints across the coffee supply chain—from green beans, through roasting, to brewing—to ensure consistency and excellence.
Moisture content
Puck compressibility and porosity
How the compressibility and porosity of an espresso puck influence flow resistance, extraction uniformity, and cup quality.
Shelf-life testing protocols
How roasters and researchers establish shelf-life testing protocols to evaluate roasted coffee freshness, flavor retention, and packaging performance.
Decaf green storage considerations
How decaffeination alters green coffee beans and what storage practices are needed to preserve quality before roasting.
Brewing adjustments for decaf
How to adjust brewing parameters for decaffeinated coffee to account for its unique physical and chemical properties.
Agglomeration and solubility
How agglomeration improves instant coffee’s solubility, the science behind it, and why it matters for consumer experience.