Ethyl acetate (sugarcane) process
How the ethyl acetate (EA) process—often called the sugarcane method—decaffeinates coffee using a naturally derived solvent while maintaining desirable flavor qualities.
Moisture content
Acceptance thresholds and tolerances
How to set clear quality thresholds and tolerances to ensure consistency in coffee production and brewing.
Batch records and QC logs
How to use batch records and QC logs to maintain consistency, traceability, and continuous improvement in coffee quality.
Corrective profile adjustments
How to adjust roast profiles to correct defects and achieve consistent cup quality.
Measuring and reducing defect rates
How to quantify roast defects systematically and implement strategies to reduce them for consistent quality.
Bean fracture and chipping
Recognize the causes and prevention methods for fractured or chipped coffee beans during and after roasting.