Roasting and Latte Art championships
An overview of the World Coffee Roasting Championship (WCRC) and the World Latte Art Championship (WLAC)—their formats, skills tested, and career relevance for coffee professionals.
Physical sensory
Shelf-life testing protocols
How roasters and researchers establish shelf-life testing protocols to evaluate roasted coffee freshness, flavor retention, and packaging performance.
Quality approval and claims
This topic explains how quality approval works in green coffee trade, what happens when shipments don’t meet contract specifications, and how claims are managed between buyers and sellers.
Pre-export QA checks
This topic explains the key quality assurance (QA) checks performed before coffee export, ensuring that lots meet international standards for safety, consistency, and flavor integrity.
Lot building and grading
This topic explains how lots are built and graded in natural (dry) coffee processing, why these steps are critical for consistency, traceability, and market classification, and how they influence final value.