Impact of age on roast behavior
This topic explains how the age of green coffee affects roasting performance, physical transformations, and flavor outcomes, and why roasters carefully track bean age when designing roast profiles.
Moisture readings
Sampling for moisture and a-w
This topic explains how to properly sample coffee for measuring moisture content and water activity (a-w), why representative sampling is critical, and how these tests ensure stability and quality.
Moisture targets (≈10–12%) and water activity
This topic explains the importance of hitting correct moisture content and water activity targets in coffee drying, why they matter for stability and quality, and how farmers measure and manage them.
Data logging and repeatability
This topic explains how data logging in honey and pulped natural processes supports repeatability, consistency, and quality improvement across harvests.
Processing SOPs and documentation
This topic explains the role of standard operating procedures (SOPs) and documentation in coffee processing, showing how they ensure consistency, traceability, and quality control across farms and mills.